(oatmeal, buttermilk) biscuits and (mushroom) gravy

breakfast is pretty much my favorite meal of the day. in our household there is a lot of breakfast for breakfast, lunch and dinner. last month the mister and i went to cake eater bakery for breakfast and i had really fantastic biscuits and gravy. i almost never order biscuits and gravy but had heard such rave reviews from so many friends that i had to try it. and it was really great. go check it out if you’re ever in seward.

in fact, i liked it so much, i decided to try my hand at making biscuits and gravy at home – which i’ve never done before. i had marion cunningham’s the breakfast book for inspiration.

pictured: oatmeal, buttermilk biscuits (from the breakfast book)

i wasn’t able to find an entire recipe for mushroom gravy that sounded appealing to me, so i made up my own and think it worked out wonderfully. i will definitely make this again. a lot. also, i apologize for not taking a photo of the gravy, but, well, mushroom gravy – use your imagination.MUSHROOM GRAVY
8-10 oz mushrooms, chopped into small pieces (i used plain old white ones)
2-3 cloves garlic, minced
2 T butter
2-3 T flour
1 t dried thyme (or 1 T fresh, if you have it)
1 T fresh ground black pepper
14 oz chicken broth (or veg, if you want it to be vegetarian gravy)
2-3 T heavy cream
salt to taste

in a big pan, melt the butter and add the garlic, cook until fragrant.

add the mushrooms and saute until they are soft and brown, about 5-10 minutes.

add the flour, thyme and black pepper and stir, coating all the mushrooms.

whisk in the broth, add cream and cook on low-medium for 10-12 minutes, whisking every once and awhile and salting to taste as you go along.

eat with biscuits and a couple eggs. have a good rest of your day because of a good breakfast.


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