Lentils and Biscuits with Gravy

Biscuits and gravy is a very common low-cost dish but I like to take it one step further in frugality by substituting the meat with lentils. My family loves this meal so much that I shoot to make it once or twice a month. Serve with a vegetable on the side and this meal becomes an incredibly healthy and filling recipe that even your husband will scarf down:

Lentils and Biscuits with Gravy

Biscuits

• 3 c. whole wheat flour
• 1 T. baking powder
• 1 T. sugar
• 1 t. salt
• 3/4 t. cream of tartar
• 3/4 c. butter (softened) or shortening
• 1-1/4 c. milk

Preheat the oven to 450 degrees. Combine the flour, baking powder, sugar, salt, and cream of tartar in a large bowl. Cut in butter/shortening with a pastry blender or fork until it resembles coarse crumbs. Make a well in the center and add the milk all at once. Stir just until moistened (will be lumpy). Drop the dough in large spoonfuls onto a greased baking sheet. Bake for ten minutes or until cooked through. Makes about 12 biscuits.

Lentils and Gravy

• 4 T. butter
• 4 T. flour
• 2 c. beef broth or 2 cubes bouillon dissolved in 2 c. water
• 1/2 t. garlic
• 1/8 t. black pepper
• 1/2 lb. lentils, cooked

In a medium saucepan, melt butter over medium-high heat. Whisk in flour. Whisk in beef broth. Add garlic and black pepper. Continue cooking over medium heat until thick and bubbly, stirring often. Stir in lentils.

Serve lentils and gravy over biscuits.

You can also make the biscuits and lentils ahead of time and freeze them to make this meal easier. I do not recommend freezing the gravy as it is flour based and will change texture drastically.

If you like this meal, also check out my Chicken and Biscuits with Gravy recipe!

For more great recipes, check out: It's A Keeper