Recently, Trey and I went to Portland to visit family and friends. And, uh, hang out in Portland. Duh. I had never been to Portland before, and it was super fun. Lovely city with some wonderful people (hi Portland people!). We got breakfast out most mornings (love breakfast out!), and one time I ordered biscuits and gravy.
I haven’t eaten biscuits and gravy in years, and I had forgotten how much I love it! Trey and I are pescatarians, so usually biscuits and gravy are not an option for us. However this brunch spot had two gravy options: sausage gravy or mushroom gravy.
I tried, loved it, ate way too much and immediately planned to try to make it when I got home. Even though this recipe is vegetarian friendly my meat eating brother told me that he loved this too (my brother is often my kitchen guinea pig). First, let’s start with the biscuits:
Buttermilk and Black Pepper Biscuits, makes 10-12
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon black pepper
6 tablespoons cold butter
3/4 cup buttermilk
2 tablespoons honey
In a bowl, whisk together the flour, baking powder, salt and pepper.Cut in the cold butter and blend until the mixture is a coarse grain. You can do this in a food processor or by hand with a pastry blender. Put this in the refrigerator for 10 minutes.
In a small bowl, stir together the buttermilk and honey. Now combine the buttermilk mixture with the biscuit batter and knead together just until a dough forms. Roll out on a lightly floured surface until it’s about 1 to 1 1/2 inches thick. Cut out the biscuits. Place on a baking sheet lined with parchment paper.
To get that pretty golden top, whisk and egg in a bowl then brush a little bit over the tops of the biscuits. Sprinkle on just a bit more pepper and bake at 400°F for 12 minutes until golden brown.
Mushroom Gravy, makes about 5 cups
6 ounces chopped mushrooms (I used baby portobello)
1/4 cup chopped onions
2 tablespoons olive oil
1 stick (1/2 cup) butter
1/4 cup flour
salt, pepper, cumin (or other spices you like)
1/2 cup vegetable stock
1 1/2 cup milk
In a pot, saute the onions in the olive oil over medium heat until they begin to soften. Then add in the mushrooms and cook until soft. Remove the mushroom and onions (but leave the cooking juices) and set aside. In the same pot, melt the butter. Whisk in the flour and allow to cook/bubble for a few minutes, stirring constantly.
At this point, you can season your roux with any seasoning you like, I used pepper, cumin and tiny bit of cayenne. Now, stir in the stock, milk and the cooked mushrooms and onions. I like my gravy on the thick side. But if you find yours is too thick, add more stock.
Serve hot over warm biscuits.
Make a big breakfast for your family this week! And if you are not feeling the mushrooms, feel free to swap it out for a similar amount of sausage (being sure to cook your meat thoroughly). Enjoy! xo. Emma
Hello. I realize that this recipe was posted a while ago, but I’ve only got around on learning to make biscuits and gravy in 2020. I want to try your gravy recipe because the ingredients is to my taste. I’ve never made gravy, or a roux. Your recipe is a rare one where you remove the mushrooms from the pot then add (more fat and) the flour to make a proper roux. What’s your opinion on adding the flour onto the (fat coated) mushrooms and then adding liquid? Also, what do you think about deglazing the fond with wine? And before removing the mushrooms or after? Thanks, Dion.
As a pescatarian, biscuits & gravy were on my “things I miss from being a carnivore” list. On a trip to New Orleans, I vowed to eat biscuits every chance I got (Southern comfort food is scarce in MA). I hit the jackpot at Cake Cafe & Bakery in Marigny. Now I can make it at home! Thanks.
I just made this for dinner and it was delicious!! This is my new go to biscuit recipe. Very simple and turned out great. Any suggestions for using all that leftover gravy?
One inch thick seems very thick. I’m excited to try this recipe
Thank you so much for this! Biscuits and gravy used to be my favorite breakfast before becoming vegetarian, and now I can enjoy it again! 🙂
Just finished making these, they came out AWESOME 🙂 I had to add about 1/4 cup of extra flour to mine to make it the right consistency though.
OMG I am soooo excited to try this recipe! We don’t have biscuits in Australia so anytime I get to the states I gorge myself in these. Thanks so much for posting the recipe Emma. x
In New Zealand I discovered they make their biscuits (scones) square. They pat the dough into an oblong and then cut them into equal portions.
It does mean no re-rolling! Since then I have always made my scones square.
I’m trying out the biscuits right now! Thanks for sharing.
Was I JUST thinking about making biscuits and gravy in the near future? YES I WAS! Yummmmy! Might use this recipe because it sounds delicious.
Emma! This looks soooo delicious!! I’d love to try it…
Last year I spent some time in London, and this breakfast made my mouth full of water! Can you pleeeeaaaaseeee ad to your following posts a Hashbrown recipe? I’ve been trying to recreate it, since in Brazil we don’t have such thing, but it always came out wrong… Please, try it! Pretty please? lol
I’m definitely going to try this biscuits!
Genie’s is my favorite breakfast & lunch spot in PDX. Tip: one reason why their biscuits and gravy is so delicious is because they TOAST the biscuit before topping them with gravy. Yum. xoxo.
THANK YOU! I’ve been looking EVERYWHERE for a good mushroom gravy recipe and I think this is it!
That looks so good! There is this place near me called Green Eggs Cafe and they serve something called “The Kitchen Sink” that also has biscuits and some kind of grave! So yummy!
I’m totally making a gluten free version of this later this week, except with bacon because I have bacon 😉
Mmmmm. This makes me soo happy.
especially being a pescatarian myself. ^_^
I must make these! …even though I’m terrible in the kitchen. meh. I shall prevail!
Oh how yummy! Since becoming a vegetarian I haven’t had the chance to enjoy biscuits and gravy, so yay for the mushroom version. This is definitely going in the circular files. Thanks! 🙂
That looks really yummy. Have a nice day.
Wow, this looks so yummy.
Hi! Next time you’re here in Portland, try Pine State’s biscuits and shitake mushroom gravy… I’d love to hear what you think of one restaurant’s verses the other! Thanks for sharing this recipe, I’ll be trying it soon!