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Wife Mama Foodie

Making Healthy Taste Good

Breakfast, Bread

January 29, 2021

Biscuits and Mushroom Gravy

Fluffy biscuits and mushroom gravy is a delicious vegan/vegetarian-friendly meal with a gluten-free variation included!

Fluffy Biscuits with Mushroom Gravy | Vegan with Gluten-Free Option
My children and I are three peas in a pod. We are all introverts and love to travel. We enjoy trying new foods and *always* expect dessert after dinner. We’re also bread addicts and have a hard time passing up anything bread-y. Rolls, croissants, biscuits, doughnuts—we eat it all, probably more often than we should! 🙈

Needless to say, biscuits and gravy have long been a favorite dish in our family. I’m not talking about biscuits-from-a-can and packaged gravy either. I learned from my southern grandma that with some practice you could make almost anything from scratch just as quickly as you could make its pre-packaged counterpart. It tastes much better too!

Fluffy Biscuits with Mushroom Gravy | Vegan with Gluten-Free Option
Fluffy Biscuits with Mushroom Gravy | Vegan with Gluten-Free Option
I do make turkey sausage gravy on occasion, but I like to make as many plant-based meals throughout the week to balance out our diet. My kids, who aren’t usually big fans of mushrooms, even liked this dish, which is saying a lot! It’s very flavorful and simple to make too. Perfect meal for weekend brunch or breakfast for dinner. For extra protein, my hubby likes to fry up a few eggs to top his with, but aside from that, this meal is vegetarian/vegan friendly and can easily be made gluten-free using this gluten-free biscuit recipe.

If you give these fluffy biscuits and mushroom gravy a try, please let me know in the comments below! Enjoy, friends!

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Fluffy Biscuits and Mushroom Gravy


  • Author: Joscelyn Abreu
  • Total Time: 40 minutes
  • Yield: 5–7 servings 1x
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Description

From-scratch biscuits topped with creamy mushroom gravy. Gluten-free variation included. Vegan and vegetarian friendly.


Ingredients

Scale

Biscuits:

1 batch Fluffy Biscuits or Gluten-Free Fluffy Biscuits

Gravy:

  • 1/4 cup butter, dairy-free butter, or neutral cooking oil
  • 1/2 onion, finely chopped (about 1/2 cup)
  • 8 oz. mushrooms, stems removed and roughly chopped (I used baby portobellos. Can also substitute vegan “sausage” crumbles for mushrooms)
  • 1/4 cup Corn Starch
  • 1/2 cup vegetable stock, or more milk
  • 2 1/2 cups unsweetened original almond milk, or other milk of choice
  • 1/4 – 1/2 teaspoon salt, to taste
  • 1/4 – 1/2 teaspoon ground sage*, optional (or more to taste)
  • 1/4 teaspoon thyme*, optional
  • black pepper, to taste

Instructions

Biscuits:

  1. Prepare the biscuits and place into the oven once you add the mushrooms to the skillet

Gravy:

  1. Add onions and sauté until they begin to soften, about 3-4 minutes. Stir in mushrooms and cook until soft.
  2. Combine cornstarch with 1/2 cup stock or milk mixing until smooth. Whisk in remaining milk, making sure cornstarch is mixed thoroughly.
  3. Pour 1/3 of the milk mixture into the pan and stir until it begins to thicken. Slowly pour in the rest of the milk, stirring constantly until it thickens. Stir in seasonings, to taste. Cook until gravy is thick and bubbly. Can add a splash more milk/broth if gravy gets too thick.
  4. Cut biscuits in half, top with gravy and serve. Makes 6–8 servings.

Notes

*I also sometimes substitute these seasonings with Herbs de Provence. I’d suggest starting with less and adding more to taste. 

  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Category: Breakfast, bread

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

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April 7, 2016

Fluffy Gluten-Free Pancakes & DIY Mix

A simple homemade gluten free pancakes mix that makes whipping up a batch of fluffy pancakes so easy! Free of gluten, dairy, and refined sugar!

Fluffy Gluten-Free Pancakes & DIY | Free of Gluten, Dairy, and Refined Sugar.Pancakes make me happy. It reminds me of leisurely mornings spent with my family in the kitchen, working together to create a delicious meal. There’s usually one or two people making the pancakes—the batter maker and the pancake flipper. Then there’s the person in charge of cracking eggs. Knock, knock, knock goes each egg against the rim of the bowl before it’s cracked open and the slimy egg slides out. “Careful not to get any shells in there,” I usually say.

I like to be in charge of making the coffee and cutting fruit. I figured out early on that if I get the fruit cut up quickly, I can usually sit for a moment and enjoy my coffee while the rest of breakfast is finishing up. But, let’s keep that little tidbit of info between you and I, shall we?

Fluffy Gluten-Free Pancakes & DIY | Free of Gluten, Dairy, and Refined Sugar.Fluffy Gluten-Free Pancakes & DIY | Free of Gluten, Dairy, and Refined Sugar.There’s always music playing in the background, which is a must when cooking. Although we’re a music-loving family, none of us can play instruments or sing, ironically, except in the shower—my private stage for belting out some random song, typically one I’ve picked up from the radio. Most times I’ve only learned the chorus, so I half hum/half sing the rest.

Often times someone will turn on Jack Johnson’s Banana Pancakes song and we sing along in one happy chorus. If we’re lucky, the pancake batter maker may even be inspired to throw in a few mashed bananas. 

Fluffy Gluten-Free Pancakes & DIY | Free of Gluten, Dairy, and Refined Sugar.
Fluffy Gluten-Free Pancakes & DIY | Free of Gluten, Dairy, and Refined Sugar.
Fluffy Gluten-Free Pancakes & DIY | Free of Gluten, Dairy, and Refined Sugar.These are the mornings I cherish, family time and a big stack of fluffy pancakes. Enjoy!

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Fluffy Gluten-Free Pancake Mix {GF Version Included}


  • Author: Joscelyn Abreu
Print Recipe
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Description

A simple homemade pancake mix that makes whipping up a batch of fluffy pancakes so easy! Free of gluten, dairy, and refined sugar!


Ingredients

Scale

OPTION 1—Fluffy pancake recipe to make now (Makes 5-6 pancakes. Recipe can easily be doubled to make more pancakes):

  • 1 cup gluten-free multipurpose flour (scooped into the cup and leveled; not packed. I use Bobs Red Mill 1 To 1 Baking Flourone !important; margin:0px !important;” />)
  • 2 teaspoons Baking Powder (make sure it’s gluten-free if needed)
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter or Coconut Oil
  • 1 tablespoon Maple Syrup or Coconut Sugar
  • 1 large egg
  • 3/4 cup + 2 tablespoons milk of choice (I use almond milk)
  • fresh fruit for serving
  • pure maple syrup to drizzle on top

OPTION 2—To Make Pancake Mix: (Which can be stored in an airtight container and can be used to make single batches of pancakes)

  • 4 cups gluten-free multi-purpose flour (I use and recommend Bobs Red Mill 1 To 1 Baking Flourone !important; margin:0px !important;” />)
  • 1/4 cup Coconut Sugar, Maple Sugar (granulated, not syrup) or organic cane sugar
  • 2 tablespoons + 2 teaspoons Baking Powder (make sure it’s gluten-free, if needed, and check expiration date)
  • 1 1/2 teaspoon salt

How To Use Pancake Mix: (Makes 5-6 pancakes)

  • 1 cup pancake mix
  • 3/4 cup milk, a little more may be needed it you want them thinner
  • 2 tablespoons melted Coconut Oil or butter + extra for greasing the pan (olive oil can also be used)
  • 1 egg

Variations (per 1 cup flour mix used):

  • Banana Pancakes—Add 1 large or 2 small mashed bananas. A little extra milk may be needed.
  • Blueberry Pancakes—Fold in 1/2 cup fresh blueberries
  • Chocolate Chip Pancakes—Fold in 1/3 cup chocolate chips (I like semi-sweet or dark chocolate chips)

Instructions

OPTION 1—Make Pancakes Now:

  1. Combine 1 cup flour, baking powder, and salt into a large bowl. Mix together with a whisk and then add melted butter, sweetener of choice, and 1 egg. Begin whisking in milk as you stir mixture together. Depending on the type of flour you use, more or less milk may be needed to stir it in slowly and stop when the consistency is right—slightly thick, but pourable. If mixture is too thick for your liking, feel free to add a splash more milk.
  2. Pour batter onto a hot and greased griddle by the 1/4 cupfuls. Flip when pancakes have fluffed and bubbles appear on the surface. Makes 5-6 pancakes.

OPTION 2—To Make Pancake Mix:

  1. Combine flour, sugar, baking powder, and salt in a large airtight container or jar. Stir mixture really well with a whisk so that everything is evenly incorporated. Cover and store for up to 6 weeks.

To Use Pancake Mix:

  1. Place 1 cup of pancake mix, 3/4 cup milk, melted butter/oil, and an egg into a large bowl. Mix batter with a whisk until smooth.
  2. Pour batter onto a hot and greased griddle by the 1/4 cupfuls. Flip when pancakes have fluffed and bubbles appear on the surface. Makes 5-6 pancakes.
  • Category: Breakfast, Bread

Did you make this recipe?

tag @wifemamafoodie on Instagram and hashtag it #wifemamafoodie

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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