Biscuits and Shiitake Mushroom Gravy for Two

Tender whole wheat yogurt biscuits topped with a silky, flavorful shiitake mushroom gravy. So good and just enough for two.

Biscuits do not make good leftovers. But the beauty of the biscuit is you don’t have to make a whole batch. You can be baby bear about your biscuits, always just right.

I, on the other hand, am feeling decidedly more Goldilocks after dropping my mother’s camera today. The tripod wasn’t open enough and the whole thing fell, cracking the flash (which I never use). The camera still works, thank goodness, but I was inordinately upset.

It’s my mother’s camera. When Mom died it was the only thing that I had to ask for and that I was so careless… It felt like I cracked my mother’s memory.

But you’re here for breakfast and all I’m serving is sad. Here’s a fractured fairy tale to lighten the mood.

And now, back to biscuits and gravy so tasty I’m wishing I’d made more than just enough for two.

A note on flour:

I usually do a half and half blend of whole wheat pastry flour and all-purpose. But today I opted for all whole wheat. If you’ve not tried whole wheat pastry flour I encourage you to give it a go, it’s made with soft wheat rather than hard wheat making it much more suitable for biscuits or pastry crusts, more flavor with out being heavy or chewy. I use Bob’s Red Mill as it is readily available here.

A note on gravy in general:

You will never get lumps in your gravy if you make sure that the flour is thoroughly coated with whatever fat you are using, be it butter, oil, or pan drippings. I like to continue to brown the butter and flour for a few more minutes after incorporated, to lose the flour taste.

Biscuits and Mushroom Gravy for Two

Makes 4 biscuits

Whole Wheat Biscuits for Two

ingredients 

•  2/3 cup whole-wheat pastry flour (about 88 grams)
• 1 tsp baking powder
• pinch salt
• 2 T butter (about 25 grams) cut into quarter inch pieces
• 5 T yogurt

directions

1. Preheat oven to 400
2. Combine flour, baking powder, and salt. Stir or whisk to thoroughly combine.
3. Cut in butter (I usually just use my fingers), chilling afterwards if necessary.
4. Add yogurt, starting with four tablespoons and adding more if needed, mix in with fork until dough just comes together.
5. Turn out onto a lightly floured surface and knead 2-6 times until it forms a cohesive dough.
6. Pat out the dough into a seven inch circle or square. But into four roughly equal pieces.
7. Place on a prepared baking sheet (I baked mine in a cast iron skillet) and bake at 400 degrees until lightly brown on the bottom, about 12-15 minutes.

While the biscuits are baking make the gravy

Shiitake Mushroom Gravy

ingredients 

• 2 cups sliced crimini or shiitake mushrooms
• 2 T butter
• 1 T whole wheat or AP flour
• one clove garlic thinly sliced
• 1 tsp fresh rosemary, finely chopped
• ¼ cup extra dry sherry
• ½ cup water or broth
• about 2 T chopped parsley

directions

1. Sauté the mushrooms in a dry cast iron skillet over medium heat until they begin to soften and release their juices, about five minutes.
2. Add butter and stir to combine.
3. Add flour, stirring until no dry bits of flour remain, lower heat slightly, add rosemary and garlic and cook for another minute or two, stirring occasionally.
4. Add sherry, whisking until thoroughly incorporated, add water, bring to a low boil, stirring often until sauce is smooth and desired thickness.
5. Add salt and pepper to taste.

Biscuits and Shiitake Mushroom Gravy for Two

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Ingredients

  

• Whole Wheat Biscuits for Two
• 2/3 cup whole-wheat pastry flour about 88 grams
• 1 tsp baking powder
• pinch salt
• 2 T butter about 25 grams cut into quarter inch pieces
• 5 T yogurt
• *
• Shiitake Mushroom Gravy
• 2 cups sliced crimini or shiitake mushrooms
• 2 T butter
• 1 T whole wheat or AP flour
• one clove garlic thinly sliced
• 1 tsp fresh rosemary finely chopped
• ¼ cup extra dry sherry
• ½ cup water or broth
• about 2 T chopped parsley

Instructions

 

• Combine flour, baking powder, and salt. Stir or whisk to thoroughly combine.
• Cut in butter (I usually just use my fingers), chilling afterwards if necessary.
• Add yogurt, starting with four tablespoons and adding more if needed, mix in with fork until dough just comes together.
• Turn out onto a lightly floured surface and knead 2-6 times until it forms a cohesive dough.
• Pat out the dough into a seven inch circle or square. But into four roughly equal pieces.
• Place on a prepared baking sheet (I baked mine in a cast iron skillet) and bake at 400 degrees until lightly brown on the bottom, about 12-15 minutes.
• While the biscuits are baking make the gravy
• Sauté the mushrooms in a dry cast iron skillet over medium heat until they begin to soften and release their juices, about five minutes. Add butter and stir to combine. Add flour, stirring until no dry bits of flour remain, lower heat slightly, add rosemary and garlic and cook for another minute or two, stirring occasionally. Add sherry, whisking until thoroughly incorporated, add water, bring to a low boil, stirring often until sauce is smooth and desired thickness. Add salt and pepper to taste.

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