Biscuits and Veggie Gravy

Tonite I was craving something savory and comforting. Mmmmhhhh! Biscuits! The leftovers will make great breakfast sandwiches, or a yummy snack with butter or honey. The biscuits were derived from this recipe. I wanted a less sweet variety, so I subbed out the maple syrup he originally called for. I hate having to roll doughs out and use cutters. Re-rolling the dough always toughens it and who really cares what shape they are? Mine were rectangles. :o)

Cornmeal Biscuits with Veggie Gravy

First, prepare your ingredients for the gravy.

• 1 Tbsp butter
• 1/2 small onion, chopped. (I used about 1/4 of a large Vidalia)
  
• 1 medium carrot, diced small
• 8 spears asparagus, chopped
  
• 1/2 cup chopped mushrooms (I used a combination of button and shiitake)
• 2 cloves garlic, chopped
• 1/2 tsp. rubbed sage
• 1/4 tsp fresh ground pepper
• 1/2 tsp salt
• 1/2 tsp vegetable stock paste
  
• 1 1/2 Tbsp flour
• 1 1/2 cup milk

Chop your vegetables and set aside on your cutting board. Then prepare the biscuits.
Biscuit Instructions:

• 2 1/4 cups all purpose flour
• 1/2 cup cup cornmeal
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp sugar
• 2 Tbsp cold shortening
• 1/2 stick butter
• 1 cup milk, plus 1 Tbsp
  

1. In a large bowl, whisk together the first 6 ingredients. I used the pastry cutter to do this. Slice the butter into about 10-12 pieces.
   
2. Using a pastry cutter, two butter knives, or your fingers, work the shortening into the dry mix until crumbly.
   
3. Add the butter, and continue to mix in. This time, keep the butter in somewhat larger pieces.
   
4. Add 1 cup milk. Using a wooden spoon, mix until it starts to come together. Dump out onto a floured surface.
5. Knead the dough gently until all the ingredients are incorporated nicely.
6. Roll the dough out to about 10 by 8 inches or so. Fold the right side towards the middle, then fold the left side over the middle. Turn the dough 1/4 turn and roll out again. Repeat 2 more times.
   
7. Finally, roll the dough to about 1/2". Using your hands, shape the dough into a rectangle. Cut into 8 or 12 pieces. Brush remaining milk over biscuits.
   
8. Place on an ungreased cookie sheet and bake for about 16-20 minutes, depending on size.

While the biscuits bake, make the gravy.

Gravy Directions:

1. Over medium-high heat, melt the butter. Add the onions and cook until softened, about 5-10 minutes, depending on how tender you prefer.
2. Add chopped carrots. Cook for another 5-10 minutes.
3. Stir in asparagus, cook 2 minutes. Add the mushrooms and garlic. Continue cooking for another 5 minutes.
4. Stir in the vegetable broth base and spices. Add flour and mix it into the vegetables. Cook 1 minutes more. Add the milk, stirring vigorously to incorporate.
   
5. Allow the mixture to cook and thicken about 4-5 minutes, adding more milk if you prefer a less thick sauce.
6. Season with salt and pepper.
7. Serve over sliced biscuits and enjoy!