Buttermilk Drop Biscuits with Mushroom Gravy

These biscuits need no rolling or cutting: stir a shaggy dough, portion it onto a pan, and bake until the tops are golden. While they bake, make a skillet gravy with browned mushrooms and milk. The recipe serves four, with two biscuits and gravy per person.

Serves: 4
Prep: 20 minutes
Cook: 22 minutes

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• 1 tablespoon neutral oil
• 8 ounces cremini mushrooms, finely sliced
• 2 tablespoons all-purpose flour, for gravy
• 1 1/2 cups milk
• 1/4 teaspoon black pepper

Method

1. Heat the oven to 425°F and line a baking sheet with parchment.
2. Whisk 2 cups flour, baking powder, and salt in a bowl. Rub in the cold butter until pea-size pieces remain. Stir in the buttermilk just until no dry patches remain.
3. Drop eight mounds of dough onto the pan. Bake for 14 to 16 minutes, until risen and golden.
4. Meanwhile, warm the oil in a skillet over medium-high heat. Cook the mushrooms for 6 to 8 minutes until browned and their released liquid has evaporated.
5. Sprinkle the remaining 2 tablespoons flour over the mushrooms and stir for 1 minute. Slowly whisk in the milk and pepper. Simmer, stirring, until thickened, about 4 minutes.
6. Split the warm biscuits and spoon the mushroom gravy over them.

Variations

Use unsweetened plain oat beverage in place of milk, noting that the gravy may thicken at a different rate. Add chopped chives or thyme with the mushrooms.

Storage and reheating

Refrigerate gravy in a covered container for up to 3 days and warm it gently with a splash of milk. Keep biscuits separate and reheat them in a 325°F oven.

For an easier morning plan, read the breakfast prep guide for early mornings and the grocery list for a week of breakfasts. Add the ingredients to the Lucru Home meal planner before baking.