Cheesy Biscuits and Vegetarian Gravy
6-8
servings
Main
Course
Print Recipe
Ingredients
Directions
Biscuits
2 ¼ c
all-purpose flour, plus more for dusting the work surface
Jump
4 tsp
baking powder
Jump
¼ tsp
baking soda
Jump
1 tsp
salt
Jump
1 tsp
freshly ground black pepper
Jump
1 c
milk
Jump
5 tbsp
unsalted butter, cut into small cubes and softened
Jump
1 c
shredded Italian four-cheese blend or cheese of your choice
Jump
1
scallion, green and white parts, thinly sliced
Jump
Gravy
3 tbsp
unsalted butter, softened
Jump
1 sm
onion, finely diced
Jump
1 tbsp
minced garlic
Jump
1
tender inner celery stalk, finely diced
Jump
1 lg
carrot, peeled and shredded
Jump
8 oz
button mushrooms, trimmed and thinly sliced
Jump
½ c
all-purpose flour
Jump
4 c
milk
Jump
2 tsp
salt
Jump
¾ tsp
finely ground white pepper
Jump
1 tsp
paprika
Jump
¼ c
sour cream
Jump
2 tbsp
cornstarch, dissolved in 2 tablespoons of water
Jump
6 lg
eggs, for serving
Jump
butter and oil, for frying
Jump

In America’s Best Breakfasts, Lee Brian Schrager and Adeena Sussman went coast to coast (including Hawaii and Alaska)  to obtain the recipes of the country’s most iconic breakfast dishes. 

Over Easy, Omaha, NE

We knew we were onto something special the minute we rolled up to Over Easy, hidden deep in the suburbs of West Omaha. Bright, cheery, and proud of its relationships with local purveyors, the restaurant is housed in a former Blimpie—complete with drive-thru window. Instead of doing away with a feature typically associated with a fast-food joint, owner Nick Bartholomew kept it in operation, allowing locals to order a healthy, farm-fresh breakfast on the go. We loved the biscuits and vegetarian gravy, which swap bacon grease for savory mushrooms. Trust us, you’ll never miss the meat.

Directions

  1. 1 Make the biscuits: Preheat the oven to 350°F. Into a large mixing bowl, sift the flour, baking powder, baking soda, salt, and pepper. Gently stir in the milk, butter, cheese, and scallion until the dough just comes together. Turn the dough onto a floured work surface, gently shape it into a 1-inch-thick circle, and cut out 12 biscuits using a 21⁄2-inch cookie cutter, gently gathering and rerolling excess dough. Arrange on a baking sheet and bake for 10 minutes, then rotate the pan and bake until just slightly browned, 10 to 11 more minutes. Keep warm.
  2. 2 Meanwhile, make the gravy: In a 4-quart saucepan, heat the butter over medium heat. Add the onion, garlic, celery, and carrots and cook, stirring, until caramelized, 15 minutes. Add the mushrooms and flour and cook, stirring, until the flour is absorbed into the vegetables, 2 minutes. Add the milk in a steady stream, half a cup at a time, stirring constantly and allowing the mixture to warm each time before adding more milk. Add the salt, pepper, paprika, and sour cream, stir to incorporate, then whisk in the cornstarch slurry. Cook until thickened, 2 to 3 minutes, then remove from heat.
  3. 3 In a medium skillet, cook the eggs, sunny-side up (see page 233). To serve, top 2 biscuits with a generous portion of gravy and an egg.

America's Best Breakfasts

Lee Brian Schrager and Adeena Sussman

Book Cover
[email_signup id="3"]
[email_signup id="3"]