Vegetarian Biscuits and Gravy

1. Stage

Preheat the oven to 425°F.

2. Stage

Combine the dry ingredients: Use a sifter or fine-mesh sieve set over a large bowl to sift the flour, baking powder, sugar, and salt. 

3. Stage

Add the thyme and heavy cream: Sprinkle the thyme over the flour mixture. Drizzle in the heavy cream. Use a wooden spoon or your hands to combine the ingredients until the flour is moistened and the dough looks shaggy. It’s okay to have some loose flour. Do not overwork the dough because it will lead to dense biscuits.

4. Stage

Roll out the dough: Lightly flour a work surface and turn the dough onto it. Use your hands to gather the dough so that it comes together and form it into a circle that’s about 1 inch thick. 

5. Stage

Form the biscuits: Dip a 2-inch round cutter in a small bowl of flour. Cut the dough into rounds, pushing straight down and lifting straight up. Cut out 3 biscuits and place them on a large ungreased baking sheet. Gather the dough and gently form it into a 1-inch thick circle again. Try not to knead or overwork the dough. Cut out 3 more biscuits and place them on the baking sheet. Leave 2 inches between each biscuit.

6. Stage

Bake the biscuits: Bake the biscuits for 10 to 12 minutes, until they just start to show a bit of golden color on top. Remove the biscuits from the oven and set them aside. It’s okay to leave the biscuits on the baking sheet.

7. Stage

Meanwhile, cook the mushrooms: Heat a 10-inch skillet over medium-high heat. Add 3 tablespoons butter and 1 tablespoon olive oil, stirring to help the butter melt. Once the butter is fully melted, add the mushrooms and cook for 3 to 4 minutes until softened and just begging to turn brown, stirring often. If the butter starts to brown too quickly, reduce the heat to medium heat. 

8. Stage

Add the seasonings: Add the shallots, garlic, fennel seeds, red pepper flakes (if using), and salt. Continue to cook, stirring often, until the shallots and garlic are soft and translucent, about 3 minutes.

9. Stage

Add the butter, flour, and milk: Add the remaining 2 tablespoons butter and 2 tablespoons olive oil and stir until the butter is melted. Sprinkle in the flour and use a wooden spoon to stir until fully combined, for 30 seconds to 1 minute. Add the milk in a steady stream while stirring continuously. The gravy should begin to thicken.

10. Stage

Add the thyme and spinach: Immediately stir in the thyme. Bring the mixture up to a boil, stirring occasionally, and then reduce the heat to medium-low heat. Stir in the spinach and cook until the gravy reaches your desired thickness, about 4 minutes. If it thickens too much, stir in a bit of milk. 

11. Stage

Serve: Place a biscuit on a plate and spoon the gravy over it. Sprinkle a bit of freshly ground black pepper on top, if desired.