{"id":6027,"date":"2014-10-20T05:00:13","date_gmt":"2014-10-20T12:00:13","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=6027"},"modified":"2017-02-23T14:21:00","modified_gmt":"2017-02-23T22:21:00","slug":"rosemary-drop-biscuits","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/rosemary-drop-biscuits\/","title":{"rendered":"Rosemary Drop Biscuits with Mushroom Gravy"},"content":{"rendered":"

Biscuits and gravy! Like most of you, I had pretty much written off this savory breakfast staple as “impossible” on a plant-based diet. No longer, dear readers, no longer. This recipe combines light and fluffy rosemary biscuits with a rich and meaty mushroom & tahini gravy. Ironically, this recipes uses nearly identical ingredients as the rosemary mushroom stroganoff<\/a> from last week, but takes them in a totally different direction. <\/p>\n

Also, I learned something new this week \u2013 drop biscuits are by far the easiest thing to bake. If you’re one of those people who consistently burns water in the kitchen, drop biscuits will be a cinch for you to make. With just a few simple ingredients, these biscuits are the easiest “quick bread” (i.e. a baked good that doesn’t rely on yeast for leavening) you could ever imagine making. <\/p>\n

Our version is considerably healthier than the standard recipe, as we’re adding some whole wheat flour and substituting a small amount of coconut oil (instead of tons of butter). And, we’ll add some fresh rosemary to make these savory biscuits all the more savory. While they bake, we’ll top it all off with a savory mushrooms gravy to drizzle all over… it makes me happy just thinking about it. <\/p>\n

\"Vegan<\/p>\n

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The Drop Biscuits<\/h3>\n

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Ingredients:<\/h4>\n
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