Spring Vegetable Biscuits & Gravy
Great biscuits and gravy should have a sauce with the peppery flavor of roasted sausage accompanied by crisp and tender biscuits. The days of pasty “gravy” and leaden biscuits are behind you. The addition of spring vegetables really makes the meal feel balanced with all of the flavor and silky texture of the classic made deluxe. If you like Za’atar, get ready for D’vora. She’s more herby, more savory and has more lemony brightness – I like to explain it to people as Za’atar 2.0. Let me know what you think!
Ingredients
- 2 Tbsp olive oil
- ½ pound sausage meat
- 2 Tbsp all-purpose flour
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1 Tbsp D’Vora blend
- 4 cups chicken stock or water
- 1 cup leeks, diced ½” and washed
1 cup sugar snap peas, cut into ½” pieces
1 cup asparagus, cut into ½” pieces
- ½ cup heavy cream
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1 tsp ground black pepper
- 2 Tbsp roughly chopped parsley
4 Honey Butter Biscuits
2 cups all-purpose flour
- 1 tbsp + 1tsp baking powder
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1 tsp fine sea salt
- 1 Tbsp sugar
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1 tsp ground black pepper
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1 Tbsp Mishmish blend
- 1 ½ cup heavy cream
- -
- 2 Tbsp butter, melted
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1 tsp Mishmish blend
Honey Butter Biscuits – this recipe makes 12 biscuits
Directions
- Preheat the oven to 400°F and prepare a baking tray with parchment paper.
- In a heavy bottom skillet (preferably 10”), heat 2 tablespoons of olive oil until shimmering and cook the sausage, crumbling as it cooks with a fork or back of a spoon, until golden brown.
- Add the flour and D’Vora and stir well to combine.
- Add the stock (or water), scraping with a silicon spatula to bring up any browned bits, and bring the liquid to simmer for 20 minutes.
- Add the vegetables, heavy cream, and black pepper and bring to boil and simmer for 5 more minutes or until the vegetables are just barely tender.
- Adjust the sauce with a little more salt as needed and serve nice and hot with a warm biscuit on the side.
Honey Butter Biscuits
- In a large bowl, whisk the flour, baking powder, salt, sugar, pepper, and Mishmish to combine well.
- Stir in the heavy cream to barely combine and turn the dough out onto the counter. Knead once or twice just to bring the dough together (the less you knead the better). The dough should look very rough.
- Flatten the dough to an 8”x10” rectangle and cut them into a dozen portions.
- Move the cut biscuits to prepared baking tray and bake for 8-10 minutes or until biscuits are risen and golden brown.
- Mix the melted butter with the teaspoon of Mishmish and brush over the biscuits while they are still hot and enjoy.
Recipe Note
Recipe Note
Find our Honey Butter Biscuits here.
For a bolder biscuit, you can switch up the blend to Pierre Poivre or Sheba.
Whether or not it’s spring, this dish is great year-round. Substitute the seasonal vegetables with your favorites like broccoli or frozen peas.
Questions? Contact helen@laboiteny.com.
