Recipes and Cooking Porcini Biscuits and Mushroom Gravy Be the first to rate & review! Sneak dried ground porcini into the biscuit mix to add concentrated mushroom flavor without sacrificing tender, fluffy texture. An assortment of fresh mushrooms also stars in a gravy that's creamy but less heavy than a traditional sausage version. By Genevieve Ko Genevieve Ko Facebook Instagram Twitter Genevieve Ko, food expert for Better Homes & Gardens, is a well-known food writer and recipe developer with more than 20 years of experience. She wrote and developed her own cookbook, Better Baking: Wholesome Ingredients, Delicious Desserts. Genevieve continues to write and develop recipes for a number of media outlets. Learn about BHG's Editorial Process Published on March 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 40 mins Servings: 8 Yield: 8 biscuits, 4 cups gravy Jump to Nutrition Facts Ingredients Porcini Biscuits: 2 cup all-purpose flour 1 tablespoon Porcini Powder (see recipe) 4 teaspoon baking powder 1 tablespoon sugar 1 teaspoon kosher salt ½ cup cold unsalted butter, cubed ⅔ cup whole milk Mushroom Gravy: 2 tablespoon unsalted butter 1 cup finely chopped onion 4 large cloves garlic, minced ½ teaspoon kosher salt 1 pound fresh mushrooms, such as button, cremini, maitake, chanterelle, shiitake, and/or beech ½ cup dry white wine 1 tablespoon all-purpose flour 2 cup whole milk 1 ounce Parmesan cheese, finely shredded Fried eggs Chopped fresh chives Directions Porcini Biscuits: For Porcini Biscuits: Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl stir together flour, porcini powder, baking powder, sugar, and 1 teaspoon salt. Cut butter into flour mixture with a pastry blender until mixture resembles coarse meal. Add milk. Stir with a fork until dry ingredients are evenly moistened. Gently gather into a ball; turn out onto a lightly floured surface. Gently knead five or six times. Pat or roll dough to 1/2-inch thickness. Using a lightly floured 2 1/2-inch round cutter, cut out rounds; transfer to prepared baking sheet, spacing 1 inch apart. Gather scraps, knead once or twice, roll, and cut out rounds. (You should end up with a total of eight.) Bake 12 to 15 minutes or until golden brown. Mushroom Gravy: Meanwhile, for Mushroom Gravy: In a 12-inch skillet heat butter over medium. Add onion, garlic, and 1/2 teaspoon salt. Cook about 5 minutes or until onion is tender, stirring occasionally. Add mushrooms; increase heat to medium-high. Cook 8 to 10 minutes, stirring occasionally, until liquid evaporates and mushrooms begin to brown. Carefully add wine. Cook 2 minutes or until almost all the liquid evaporates. Stir in flour to coat mushrooms. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat; stir in Parmesan. Split biscuits. Serve open-faced topped with gravy and eggs. Sprinkle with chives. Makes 8 servings. Porcini Powder In a spice grinder or small food processor grind or pulse 1/2 oz. dried porcini to a fine powder. Keeps 1 month. Makes 3 tablespoons. Rate it Print Nutrition Facts (per serving) 444 Calories 25g Fat 37g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 444 % Daily Value * Total Fat 25g 32% Saturated Fat 13g 65% Cholesterol 233mg 78% Sodium 652mg 28% Total Carbohydrate 37g 13% Total Sugars 8g Protein 15g Vitamin C 2.1mg 11% Calcium 322mg 25% Iron 3mg 17% Potassium 469mg 10% Fatty acids, total trans 1g Folate, total 102.2mcg Vitamin B-12 0.9mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.