Best Buttermilk Biscuits and Mushroom Gravy
There should be a bit of space between the biscuits for baking; if needed, bake them on two baking sheets and rotate them halfway through the baking time.
Best Buttermilk Biscuits
Ingredients
- 6 1⁄2 cups flour
- 3 tablespoons sugar
- 2 tablespoons plus 2 teaspoons baking powder
- 1 tablespoon kosher salt
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 cups (3 sticks) unsalted butter, diced and chilled
- 3 cups buttermilk, chilled
- 2 tablespoons butter, melted
Directions
- Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, salt, and baking soda on low speed until combined. Increase the speed to medium-low and mix in the butter until it is the size of small peas. With the mixer running, add the buttermilk, mixing just until blended. Do not overmix; the dough will be a bit shaggy with bits of unincorporated dry ingredients.
- Turn the dough out onto a lightly floured surface. Using a floured rolling pin, roll it gently into a circle 1 1⁄2 inches thick. Cut out 12 biscuits using a 3-inch cutter, dipping it in flour between biscuits. Do not twist the cutter; this will seal the sides of your biscuits and they will not rise as high.
- Arrange the biscuits on the baking sheet, and brush them with the melted butter. Right before baking, reduce the oven temperature to 425 degrees F. Bake the biscuits until golden brown on top, 22 to 25 minutes. Set aside to cool on a wire rack.
Mushroom Gravy
Ingredients
- 2 1⁄2 pounds portobello or cremini mushrooms
- 1 large sweet onion, diced
- 2 ribs celery, diced
- 1 carrot, diced
- 2 sprigs fresh rosemary
- 8 sprigs fresh thyme
- 1 bay leaf
- 2 teaspoons kosher salt
- 2 quarts cold water
- 1⁄4 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 cup (2 sticks) unsalted butter
- 1 cup all-purpose flour
- 2 cups whole milk
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup Texas Pete or Crystal hot sauce
- 1⁄4 cup chopped fresh flat-leaf parsley
- 1⁄4 cup chopped fresh thyme leaves
- 2 tablespoons chopped fresh rosemary leaves
- Finely grated zest and juice from 1⁄2 lemon
Directions
- Trim the stems from the mushrooms and scrape the gills from the caps, reserving both. Set the caps aside for the gravy.
- Combine the mushroom stems and gills, onion, celery, carrot, rosemary and thyme sprigs, bay leaf, and salt in a large stockpot. Add the water and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until reduced by one-quarter, about 45 minutes. Skim any residue that rises and discard. Strain the stock through a sieve and discard the solids. You should have about 6 cups of stock.
- Preheat the oven to 400 degrees F.
- Cut the mushroom caps into thick slices; if using portobello mushrooms, cut the slices across into about 1-inch pieces. Put the mushrooms on a rimmed baking sheet; drizzle them with the oil and season with a pinch of salt and pepper, tossing with your hands to evenly coat. Roast the mushrooms until they are well browned and aromatic, 20 to 30 minutes. Set them aside.
- In a large saucepan, melt the butter over medium heat until it bubbles. Whisk in the flour and cook until golden brown, 3 to 5 minutes. Slowly add the milk, then the mushroom stock, whisking constantly to avoid lumps. Add the roasted mushrooms and stir in the Worcestershire, hot sauce, chopped parsley, chopped thyme, chopped rosemary, and lemon zest and juice. Bring to a simmer and cook, stirring frequently until thick. Season to taste with salt and pepper.
- To serve, cut each biscuit in half horizontally and set it cut-sided up in a shallow bowl or on a plate. Spoon the mushroom gravy over the biscuits and serve.
