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Some say it’s a science; some say it’s the decades of practice; some say it’s the large quantity of butter. But we’ll never really know what makes our local greasy spoon’s biscuits and gravy so darn good. Rather than try to replicate their secret recipe, we present our meatless--yet equally satisfying--take on the Southern classic. We add cheddar cheese to our simple buttermilk biscuits, and use caramelized onions in place of meat in our rich gravy. It all comes together in less than an hour, so you don’t need to save this dish for weekend brunch. (And if you add a side of breakfast sausage to the plate, we won’t tell anyone.)
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