Buttermilk Biscuits and (Mushroom) Gravy

Mushroom gravy recipeRecently 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.
Biscuit and gravy recipeI 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 biscuitsButtermilk 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 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.
Biscuit and gravyMushroom 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.
Best biscuits and gravyMake 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

  • You were in Portland, OR?! Wow, that’s quite a flight to make for a weekend trip! I live in Eugene, OR (only 2.5hrs from portland!)!!! Next time you go to Portland, give me a hollar! I’d love to meet up with you for coffee at Stumptown Coffee Co. or go to one of my favorite bakeries up there. 🙂 Where else did you go?

    xo, Sierra

  • I’m dying that you were in my town…. kept hoping that I would bump into you on the street, a true star sighting! So glad that you enjoyed portland 🙂 and had yummy mushroom gravy.

  • Yum! Looks so good. I’m jealous that you were in Portland. It’s my favorite place EVER ♥ I’m planning on making biscuits + gravy on Christmas morning but with my husband’s deer sausage (sorta makes me sick but I told him I would try it, haha).

  • These biscuits look amazing!
    Just wondering, how did you cook your egg? It looks like some combo between over easy and sunnyside and absolutely delicious! Thanks for sharing.

  • Hello from portland! Where did you stop for these delicious looking vegetarian biscuits and gravy?

  • Glad you got a chance to visit Portland! It’s such a great place, I wish more people would come and visit!

  • O my goodness thank you! I have always have always loved biscuits and gravy but I became a vegetarian 3 years ago. I had biscuits and gravy this past weekend from an all vegan restaurant but it was very disappointing. I can’t wait to give this a try!

  • Can I knead the dough with the hook attachment in my kitchen aid or do I have to do it by hand?
    Tks, this recipe sounds yummy.

  • I’m looking at this post in bed and it’s making me hungry for breakfast. They look like what we’d call scones here rather than biscuits. Do they have a bready texture or are they actually crunchy?

  • Emma, can I just say how awesome you are? I love a health conscious, regular exercising kind of girl who can also enjoy a good biscuit and gravy feed. Your diversity keeps me coming back!

  • Fab!

    My kids and I are vegetarians too. I love that this is an original recipe, and doesn’t include Morningstar patties or any other of those things. Looks delish, I can’t WAIT to try it! Thanks!!

  • I am Southern so biscuits and gravy is a MUST also I do not eat pork so I also make my gravy without all the normal stuff. For the person asking if you can use a mixer NO WAY biscuits should be touched as less as possible the more you touch the more they will get hard and not rise. A biscuit should be light and the dough barely touched.

  • 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!

  • 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!

  • 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!

  • 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.

  • 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!

  • 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.

  • 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.

  • 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

  • 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.

  • 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! 🙂

  • 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?

  • 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.

  • 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.

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