These delicious buttermilk biscuits and mushroom gravy are an excellent way to kick of your morning.
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.