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 Meatless Biscuits and Gravy