Biscuit W/ Mushroom Gravy Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly flour a baking sheet.

Mix dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until evenly combined.

Cut in butter

Add 1/2 cup cold cubed unsalted butter to the dry mixture. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add buttermilk

Make a well in the center and pour in 1 cup cold buttermilk. Stir gently with a spatula until the dough just comes together. Do not overmix; it should be slightly shaggy and sticky.

Fold and shape

Turn the dough out onto a lightly floured surface. Gently fold the dough over itself 3-4 times to create layers, pressing it into a 1-inch to 1 1/2-inch thick rectangle. Use a 2 1/2-inch biscuit cutter to cut rounds, pressing straight down without twisting. Reform scraps up to two times.

Bake

Place biscuits on the prepared baking sheet about 1 inch apart for slightly crisp edges or touching for taller biscuits. Brush tops with 2 tablespoons heavy cream if using. Bake in the preheated oven for 12-15 minutes, or until golden brown on top.

Cool briefly

Remove from oven and let biscuits rest on the baking sheet for 5 minutes before splitting and serving with the gravy.

Prepare mushrooms

Clean 8 oz shiitake mushrooms by wiping with a damp towel. Remove stems if tough, then slice caps into 1/4-inch slices.

Sauté aromatics

In a large skillet over medium heat, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil. Add 1/2 cup finely diced yellow onion and sauté for 4-5 minutes until soft and translucent. Add 2 teaspoons minced garlic and cook 30 seconds until fragrant.

Cook mushrooms

Add the sliced shiitake mushrooms to the pan. Cook, stirring occasionally, for 6-8 minutes until the mushrooms release their moisture and begin to brown. Season lightly with a pinch of salt as they cook to help draw out liquid.

Make roux

Sprinkle 2 tablespoons all-purpose flour evenly over the mushroom mixture. Stir and cook the flour for 1-2 minutes to remove the raw flour taste and to coat the mushrooms.

Add liquids

Slowly pour in 1.5 cups low-sodium vegetable or chicken stock while stirring to prevent lumps. Bring the mixture to a gentle simmer and let it thicken for 3-4 minutes.

Finish gravy

Stir in 1/2 cup heavy cream, 1 teaspoon soy sauce, and 1 teaspoon fresh thyme (or 1/2 teaspoon dried). Simmer for another 2-3 minutes until the gravy is silky and coats the back of a spoon. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, adjusting to preference.

Keep warm

Reduce heat to low and keep the gravy warm, stirring occasionally. If it becomes too thick, thin with a tablespoon or two of stock or water to reach desired consistency.

Garnish

Stir in or sprinkle 1 tablespoon chopped fresh parsley just before serving for brightness (optional).

Assemble

Split the warm biscuit in half and place on a plate. Spoon a generous portion of shiitake mushroom gravy over both halves, letting some pool on the plate. Serve immediately.