Mason's Incogmeato® Ground Blend Biscuits and Gravy

with miso, sage, and chives

Servings: 15

Ingredients

Roux

1/4 cup Butter
1/4 cup All-purpose flour
3/4 lb. Incogmeato™ ground blend
4 cups Onions, diced
1/4 cup Garlic, chopped
2 tsp. Fresh thyme, picked and chopped
2 tsp. Fresh sage, picked and chopped
4 cups Whole milk
1 cup Heavy cream
1.5 Tbs. Awase miso
1 scant tsp. Apple cider vinegar
1 scant tsp. Worcestershire sauce (sub vegan version or use an extra teaspoon of miso)
1 Tbs. Louisiana style hot sauce
to taste Kosher salt
to taste Freshly ground black pepper
15 ea. Buttermilk biscuits, split
for garnish Chives, sliced

Recipe Directions

1. For the Roux: Heat the butter in a medium sized skillet over medium high heat. Once the butter is melted, sprinkle in the flour and whisk to combine. Let it cook, stirring often, for 5 minutes. Reserve.
2. For the gravy: In a heavy pot, brown the ground blend according to the package. Remove and reserve. In the same pot, sauté the onions and garlic until the onions are translucent, about 10 minutes. Add herbs and roux and let it cook for 2-3 minutes. Add the milk, cream, miso, vinegar, Worcestershire, and hot sauce, and bring to a simmer. Season with salt and pepper to taste, keeping in mind it’s awesome when it’s really peppery.
3. To serve: Plate split biscuit and spoon about 6 oz. of gravy over top. Garnish with fresh cracked pepper and chives. For to-go orders, package biscuit and gravy separately.
4. Note: Keeps in the fridge for up to one week.