Comforting Buttermilk Biscuits with Savory Mushroom Gravy
Buttermilk biscuits with mushroom gravy are the perfect comfort food, combining the flaky, soft biscuits with a rich, savory mushroom gravy. This Southern-inspired dish makes for a hearty breakfast, brunch, or even a filling dinner. Serve these warm biscuits smothered in gravy for a mouthwatering, soul-satisfying meal.
**Ingredients:**
For the Buttermilk Biscuits:
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon salt
– 1 tablespoon sugar
– 1/2 cup cold unsalted butter, cut into small cubes
– 3/4 cup cold buttermilk (plus more for brushing)
For the Mushroom Gravy:
– 2 tablespoons unsalted butter
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 8 ounces cremini or white mushrooms, sliced
– 1/4 cup all-purpose flour
– 2 cups vegetable broth or chicken broth
– 1 cup milk (whole or 2%)
– Salt and pepper to taste
– 1 teaspoon fresh thyme leaves (optional)
– Chopped fresh parsley for garnish
**Instructions:**
1. **Prepare the Biscuits:**
– Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
– In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
– Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
– Make a well in the center of the mixture and pour in the cold buttermilk. Stir until just combined; do not overmix.
– Turn the dough onto a lightly floured surface and knead gently 3-4 times until it comes together. Pat the dough into a 1-inch thick rectangle.
– Use a round biscuit cutter to cut out biscuits and place them on the prepared baking sheet. Re-roll scraps as necessary.
– Brush the tops of the biscuits with a little buttermilk.
– Bake for 12-15 minutes, or until the biscuits are golden brown. Remove from the oven and allow to cool slightly on a wire rack.
2. **Prepare the Mushroom Gravy:**
– While the biscuits are baking, melt the butter with the olive oil in a large skillet over medium heat.
– Add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for an additional minute.
– Stir in the sliced mushrooms and cook until they release their liquid and become tender, about 5-7 minutes.
– Sprinkle the flour over the mushroom mixture and stir well to combine, cooking for 1-2 minutes to remove the raw flour taste.
– Gradually pour in the vegetable or chicken broth, stirring constantly to prevent lumps from forming.
– Add the milk and continue to cook, stirring frequently, until the gravy thickens, 3-5 minutes. Season with salt, pepper, and thyme (if using).
– If the gravy becomes too thick, add a little more broth or milk until the desired consistency is reached.
3. **Serve:**
– Split the warm buttermilk biscuits in half and place them on serving plates.
– Generously spoon the mushroom gravy over the biscuits.
– Garnish with chopped fresh parsley.
Enjoy your **Comforting Buttermilk Biscuits with Savory Mushroom Gravy**!
The source of the article is from the blog motopaddock.nl