Yield: Serves 4
2 cups All Purpose Flour
1/3 cup Wild Rosemary or Tuscan Herb Olive Oil
1 tsp Sel Gris Sea Salt
1 tbsp Sugar
1 tbsp Baking Soda
1 cup Milk
3 tbsp Wild Rosemary or Tuscan Herb Olive Oil
¼ cup All Purpose Flour
2 tsp Black Garlic Shiitake Rub
1 cup mushrooms (crimini, shiitake or button), cleaned and sliced
2 cups Milk
Black Garlic Sea Salt and Fresh Ground Black Pepper
In the bowl of a stand mixer combine the flour, salt, sugar and baking soda. Using the paddle attachment, mix on medium speed, slowly pour in the olive oil. Let mix for 1-2 minutes, should have a dry crumble texture. Add the milk with the mixer running, mix until everything is just combined.
Put the dough out on a floured surface, roll dough to ¼” thick and cut with a knife or biscuit cutter. Place the biscuits on a parchment lined sheet pan and bake for 15-18 minutes at 350F, or until golden brown.
While the Biscuits are baking make the gravy. Warm the olive oil over medium-high heat in a saucepan. Whisk in the flour and let cook for 1-2 minutes. Add the milk ¼ cup at a time, whisking to combine and letting cook for 1-2 minutes before adding more milk.
Stir in the mushrooms, rub, salt and pepper. Let cook for 3-4 minutes until mushrooms soften. Season to taste and add more milk if needed to get desired consistency. Serve over warm biscuits.