Buttermilk Biscuits and (Mushroom) Gravy

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 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

Comments

[Sierra Nunley-Gross]

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
ohshnapper@gmail.com

[simi]

this is making me hungry ;)

[rebecca]

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.

[Lindsay]

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).

[Michelle]

What a great idea! I'd love to try of veggie version of one of my fav childhood dishes. Thanks for sharing!

[Margherita]

Nothing beats a solid buttermilk biscuit. It's good with anything!

http://www.theironyou.com

[Kristen]

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.

[Jamie]

This is why I shouldn't surf the net while studying!

I will definitely try this once I'm done my finals :(

http://www.evanescentevents.blogspot.ca/

[Michelle]

Hi from the original Portland...Maine! We have some awesome b-fast restaurants too. Come see! Luv the blog!

[Eden]

Therese look fabulous. I will be making them very soon. Thank you for posting!

[Sierra]

This looks absolutely divine. I'm going to have to try this recipe!

[Helen]

This looks so tasty but a completely strange thing to British ears to hear biscuits and gravy, I'd have ginger biscuits and hot chocolate instead
http://ahandfulofhope.blogspot.co.uk

[Arika]

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

[Kait]

Wow those look so delicious! Biscuits are such a guilty pleasure. Excited to try the vegetarian gravy too :)

[Sarah Kyle]

this looks delicious!

[Kise Rosen]

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

[Tyler Anne Snell]

Biscuits and gravy seem to be a staple here in the south. I'm definitely okay with this.

[Kaylee Davis]

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!

[Vanessa hurtado]

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.

[Michelle]

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?