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.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

total:
40 mins
Servings:
8
Yield:
8 biscuits, 4 cups gravy
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Ingredients

Porcini Biscuits:
Mushroom Gravy:

Directions

Porcini Biscuits:
  • For Porcini Biscuits: Preheat oven to 425°F. Line a baking sheet with parchment paper.

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  • 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.

Nutrition Facts

444 calories; fat 25g; cholesterol 233mg; saturated fat 13g; carbohydrates 37g; mono fat 8g; poly fat 2g; trans fatty acid 1g; insoluble fiber 2g; sugars 8g; protein 15g; vitamin a 979.6IU; vitamin c 2.1mg; thiamin 0.4mg; riboflavin 0.8mg; niacin equivalents 4.2mg; vitamin b6 0.3mg; folate 102.2mcg; vitamin b12 0.9mcg; sodium 652mg; potassium 469mg; calcium 322mg; iron 3mg.
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