Olive Oil Biscuits with Mushroom Gravy

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

  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.

  4. 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.

Featured Products

No product

Suggested Recipes
Search By Tags
Follow Us
  • Facebook Social Icon
  • Twitter Social Icon
  • Google+ Social Icon