Meatless Biscuits and Gravy

Jackie Brothers


My Mother-in-Law was known for her delicious biscuits which she still made in the wooden boat shaped "Biscuit Bowl" she had received as a wedding present almost 70 years before. I learned from her, improvising to cut as much cholesterol as possible. The secret here is in the butter. Please don't use margarine, it contains too much water.

★★★★★ 1 vote
4 - 8
20 Min
15 Min



3 c
self rising flour
1 stick
butter (unsalted) slicing off 8 pats and setting aside
2/3 c
2% milk


1 stick
butter, unsalted
3/4 c
flour (i use self-rising)
2% milk
salt and pepper


1Preheat oven to 425 degrees.
Pour flour into bowl and create a “well” in the center.
2Grate butter into the “well” and add the milk
3Using your hand, meld the flour into the milk and butter mixture until well combined and forms
a workable ball. Pinch off enough to form a palm sized ball, rolling in your hands only enough to form another ball. (Working too much with the dough will make a hard dry biscuit). Lay in pan and pat down to biscuit size. Place a pat of butter on each biscuit. Continue until all of the dough is used.
4Bake for 10 minutes then turn on broiler to brown the top. This only takes a minute or two, be careful not to burn.
5While biscuits are baking, Melt butter in large 10” pan, being careful not to burn.
6Add flour and make a rue stiring constantly so as not to burn. I cook on med-high setting.
7Add milk until desired consistency, stirring constantly. Once you have desired consistency turn heat setting to low and add salt and pepper to taste.

About this Recipe