Olive Oil Biscuits with Mushroom Gravy

November 7, 2019

 

Yield: Serves 4

 

Biscuits:

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

Gravy:

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

 

  1. 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.

  2. 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.

  3. 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.

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