Cut 12 biscuits with a 2 1/2-inch round biscuit cutter. Before serving stir in the herbs and adjust the seasoning.On a lightly floured surface, roll dough to 1/2-inch thickness with a floured rolling pin.Bring to a simmer and then let the gravy cook for 15 minutes. Drop the heat to medium low and stir in the vegetable stock and milk.You need the flour so the liquid you're about to add will thicken into gravy. Cook the mixture for another minute or so to cook out the raw flour taste.The mixture will look kind of gnarly with nubs of mushrooms coated with flour. Sprinkle the flour over the mushrooms and stir until the butter absorbs the flour.Add them to the skillet with the mushrooms and continue cooking for a few more minutes to soften the onion and take the bite away from the garlic.When the mushrooms are almost done cooking, grate one small onion and 3 cloves of garlic.Only stir every few minutes to give the mushrooms a chance to brown instead of steam. Saute the mushrooms for at least 20 minutes to deeply brown them and build up their meaty flavor.Heat a cast iron skillet over medium heat and melt 4 tablespoons of butter.Chop the mushrooms into bite-sized pieces.
The only thing that’s left to do is split open a biscuit, spoon on some gravy and lay on your couch with the plate of biscuits and mushroom gravy while you watch Housewives reruns. This helps thicken the stock and milk that are stirred into the skillet next. Later on sage and thyme make their way into the gravy, but not before you make a pseudo roux by sprinkling flour over the mushrooms. Ground fennel is added with salt and pepper. To keep the flavor profile of sausage I stir in herbs that would be welcome in a sausage link. Grated onion and garlic melt into the sauteed mushrooms. Then while the biscuits are baking, you turn your attention back to the mushrooms. If you are less greedy and make daintier dough mounds then you might reach the dozen. Gourmet’s recipe says there should be 12 biscuits but any time I make something I always end up with less than the suggested amount. Then the flour is wet with milk and stirred together into a sticky dough. I’ve already got the box grater out for the cheese so it’s no work to turn the butter into luscious strands.
To help make my biscuits flaky, I grate frozen butter into the flour mixture. A shaggy pile of grated swiss is stirred into a basic biscuit dough. While the mushrooms are cooking down, I stir together a quick drop biscuit dough.Ĭheese makes basically everything better and swiss cheese and mushrooms are best friends. It takes time but doesn’t require much minding because stirring the mushrooms too often will make them steam instead of brown. I brown crimini mushrooms over high heat like you would sausage, to develop a nice dark exterior. You will feel slightly less comatose after eating biscuits and mushroom gravy but still extremely sated. Trying to lessen the food coma status of biscuits and gravy, I subbed out sausage for deeply caramelized mushrooms.
This dreamy breakfast popped back into my head when Timehop reminded me of a tweet that perfectly summed up this comforting dish: “The sausage gravy and biscuits at Morning Glory taste like Paula Deen, but in the best possible way.” The drum for biscuits and gravy kept pounding when I nearly assaulted a Target employee for a copy of Chrissy Teigen’s Cravings and found a recipe when flipping through the book. It is the dish that restored me after a night with my friend Amy and provided the belly sustenance for an afternoon of slushy frozen daiquiri’s at Fat Tuesday. It is a brick that your stomach needs to have. The gravy is a creamy blanket of love studded with sausage, and it keeps fluffy biscuits warm with its porky love. If sloth status is in your future and the specials menu has it, order the biscuits and gravy. But you need to decide if this a breakfast that will restore you and jumpstart a day of virtuous activity or if you will shuffle back to your bed and watch episodes of Sex and the City with the commentary while sipping a mimosa. It is exactly what you need after a night out. This is especially important when brunching at Morning Glory in Philly. The line for a table is always long and the space inside is never enough for the amount of people eating, but the food. The important question is: How much of a food coma can I be in after brunch? Ok, maybe two if you need to pick Bloody Mary or Mimosa, but I don’t like Bloody Mary’s. There is one question you need to ask yourself at brunch.
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