Creamy Wild Mushroom Gravy Over Herb Biscuits

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 10–12 biscuits with gravy)
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 1/2 cups (300 g) all-purpose flour
• 1 Tbsp baking powder + 1/2 tsp baking soda
• 1 tsp fine sea salt + 1 tsp sugar
• 2 tsp mixed dried herbs (thyme, rosemary) + fresh parsley/chives
• 1/2 cup (115 g) cold unsalted butter, cubed
• 1 cup (240 ml) cold buttermilk, plus extra for brushing
• 2 Tbsp butter + 1 Tbsp olive oil (for gravy)
• 1 lb (450 g) mixed mushrooms, sliced
• 1 small onion, finely diced + 3 garlic cloves, minced
• 1 tsp thyme, 1/2 tsp sage, 1/2 tsp smoked paprika, pinch nutmeg
• 3 Tbsp all-purpose flour (for gravy)
• 1 1/2 cups (360 ml) low-sodium broth
• 1 cup (240 ml) heavy cream
• 1 tsp soy sauce + 1 tsp Worcestershire (optional) + 1 tsp Dijon
• Lemon juice, fresh parsley, salt, black pepper to finish

Do This

• 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Chill the butter.
• 2. Whisk dry biscuit ingredients and herbs, cut in cold butter to pea-sized bits, then stir in buttermilk just until a shaggy dough forms.
• 3. Pat dough out, fold a few times for layers, then cut into 10–12 biscuits. Arrange on sheet, brush with buttermilk, and bake 13–16 minutes until tall and golden.
• 4. Meanwhile, sear mushrooms in butter and oil over medium-high heat until deeply browned and most liquid evaporates.
• 5. Add onion, then garlic and spices; cook until fragrant. Sprinkle in flour and cook 1–2 minutes, stirring.
• 6. Gradually whisk in broth, then cream, soy sauce, Worcestershire, and Dijon. Simmer until thick, silky, and spoon-coating. Finish with lemon juice, parsley, salt, and pepper.
• 7. Split warm biscuits, pile on a plate, and ladle hot wild mushroom cream gravy generously over the top. Serve immediately.

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Why You’ll Love This Recipe

• Comfort food with a rustic twist: flaky herb biscuits smothered in a luxuriously creamy wild mushroom gravy.
• Deep, cabin-style flavor from browned mushrooms, garlic, smoked paprika, thyme, and sage.
• Weeknight-friendly but special enough for a cozy weekend brunch or winter dinner.
• Flexible: use whatever mushrooms you have, keep it vegetarian, or enrich with stock for extra savoriness.

Grocery List

• Produce: Mixed mushrooms (cremini, shiitake, oyster, etc.), 1 small yellow onion, garlic, fresh parsley, fresh chives (optional), fresh thyme (optional), 1 lemon (or bottle of lemon juice).
• Dairy: Unsalted butter, buttermilk, heavy cream.
• Pantry: All-purpose flour, baking powder, baking soda, fine sea salt, sugar, black pepper, dried thyme, dried rosemary, dried sage, smoked paprika, ground nutmeg, crushed red pepper flakes (optional), olive oil, low-sodium chicken or vegetable broth, soy sauce or tamari, Worcestershire sauce (optional), Dijon mustard.

Full Ingredients

For the Herb Biscuits

• 2 1/2 cups (300 g) all-purpose flour, plus extra for dusting
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine sea salt
• 1 tsp granulated sugar
• 1 tsp dried thyme or 2 tsp finely chopped fresh thyme
• 1 tsp dried rosemary, lightly crushed or 2 tsp finely chopped fresh rosemary
• 1/4 tsp freshly ground black pepper
• 1/2 cup (115 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 3 Tbsp finely chopped fresh parsley and/or chives
• 1 cup (240 ml) cold buttermilk, plus 1–2 Tbsp extra for brushing tops

For the Wild Mushroom Cream Gravy

• 2 Tbsp unsalted butter
• 1 Tbsp olive oil
• 1 lb (450 g) mixed mushrooms, cleaned and sliced (such as cremini, shiitake, oyster, chanterelle, or button mushrooms)
• 1 small yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
• 1/2 tsp dried sage
• 1/2 tsp smoked paprika
• 1/4 tsp ground nutmeg
• 1/4 tsp crushed red pepper flakes (optional, for gentle heat)
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 3 Tbsp all-purpose flour
• 1 1/2 cups (360 ml) low-sodium chicken or vegetable broth
• 1 cup (240 ml) heavy cream
• 1 tsp soy sauce or tamari
• 1 tsp Worcestershire sauce (optional; use vegetarian Worcestershire if needed)
• 1 tsp Dijon mustard (optional but recommended for depth)
• 1–2 tsp fresh lemon juice (or 1/2 tsp apple cider vinegar), to brighten
• 2 Tbsp chopped fresh parsley, plus more for garnish
• Extra broth or cream as needed to adjust thickness

For Serving (Optional)

• Extra chopped fresh parsley or chives
• Freshly ground black pepper
• A very light drizzle of truffle oil or good olive oil (optional indulgence)

Step-by-Step Instructions

Step 1: Preheat and Get Set Up

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Cut the butter for the biscuits into small cubes and place it in the freezer for about 10 minutes while you measure out the other ingredients. Cold butter is key for tall, flaky biscuits.

Measure the buttermilk and keep it in the fridge until you are ready to use it. Set out all the gravy ingredients so they are close at hand; the gravy comes together quickly while the biscuits bake.

Step 2: Make the Herb Biscuit Dough

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, dried thyme, dried rosemary, and black pepper until well combined and no clumps remain.

Add the very cold cubed butter to the bowl. Using a pastry cutter, two knives, or your fingertips, cut or rub the butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits of butter still visible. These small pieces of butter will create steam and layers as they bake.

Stir in the chopped fresh parsley and/or chives. Make a well in the center and pour in the cold buttermilk. Using a fork or spatula, gently mix just until a shaggy, slightly sticky dough comes together. Do not overmix; a few dry spots are fine.

Step 3: Shape, Cut, and Bake the Biscuits

Lightly flour your work surface and turn the dough out onto it. Gently pat the dough into a rough rectangle about 3/4 inch thick. Fold the dough in thirds like a letter, turn it 90 degrees, and pat it out again. Repeat this folding and patting 2–3 times to build flaky layers, being careful not to overwork the dough.

Finally, pat the dough out to about 1 inch thick. Using a 2 to 2 1/2-inch round cutter (or a sharp knife to cut squares), press straight down without twisting to cut out biscuits. Gather the scraps, gently press together, and cut more biscuits until you have about 10–12 biscuits.

Place the biscuits close together (touching or nearly touching) on the prepared baking sheet for softer sides, or spaced apart for crisper edges. Brush the tops lightly with extra buttermilk.

Bake for 13–16 minutes, or until the biscuits are tall and deeply golden on top. Transfer to a rack to cool slightly, but keep them warm while you make the gravy.

Step 4: Prep and Brown the Mushrooms

While the biscuits bake, clean the mushrooms. Rather than rinsing them under water (which can make them soggy), wipe them with a damp cloth or paper towel to remove any dirt. Trim the stem ends if needed and slice or tear into bite-sized pieces.

Heat a large, heavy skillet (cast iron is ideal) over medium-high heat. Add the butter and olive oil. When the fat is hot and shimmering, add the mushrooms in an even layer. If your pan is smaller, cook them in two batches so they brown instead of steam.

Let the mushrooms cook undisturbed for 4–5 minutes to develop a good sear, then stir and continue cooking for another 4–5 minutes, until their liquid has evaporated and they are well browned around the edges. Sprinkle with a pinch of the salt. This deep browning is where you get that “foraged cabin” flavor.

Step 5: Build the Aromatic Base

Reduce the heat to medium. Add the diced onion to the pan with the mushrooms. Cook, stirring often, for 3–4 minutes, until the onion softens and turns translucent.

Stir in the minced garlic, thyme, sage, smoked paprika, nutmeg, and crushed red pepper flakes (if using). Cook for about 1 minute, stirring constantly, until the garlic is fragrant and the spices bloom. Be careful not to let the garlic brown too much or it can taste bitter.

Step 6: Make the Silky Wild Mushroom Cream Gravy

Sprinkle the flour evenly over the mushroom mixture. Stir well to coat the mushrooms and onions with the flour, and cook for 1–2 minutes to remove the raw flour taste. The pan will look a bit dry and pasty at this point; that is normal.

Gradually pour in the broth, a splash at a time at first, stirring and scraping up any browned bits from the bottom of the pan. Once you have added all the broth, continue stirring until the mixture is smooth and starts to thicken, about 3–4 minutes.

Stir in the heavy cream, soy sauce, Worcestershire (if using), and Dijon mustard. Bring the gravy to a gentle simmer and cook for another 3–5 minutes, stirring frequently, until it is thick enough to coat the back of a spoon. If it becomes too thick, add a splash of extra broth or cream to loosen it to your preferred consistency.

Season with additional salt and black pepper to taste. Stir in the lemon juice to brighten the flavors and the chopped parsley to add a fresh, herbal note. Keep the gravy warm over very low heat, stirring occasionally.

Step 7: Serve the Biscuits with Wild Mushroom Cream Gravy

When you are ready to serve, split the warm herb biscuits in half and arrange them on warm plates or in shallow bowls. Spoon a generous amount of the hot wild mushroom cream gravy over the biscuits, letting it cascade down the sides and pool around the base.

Garnish with a sprinkle of fresh parsley or chives and a final grind of black pepper. If you like, add the slightest drizzle of truffle oil or a few drops of good olive oil for extra richness.

Serve immediately while everything is piping hot and the biscuits are still soft and steamy inside. This dish is especially cozy alongside a simple green salad or roasted vegetables.

Pro Tips

• Keep biscuit ingredients cold: Cold butter and cold buttermilk are the secret to tall, flaky biscuits. If your kitchen is warm, chill the flour for 10 minutes too.
• Do not overwork the dough: Mix and handle the dough gently. Overworking develops gluten and leads to tough biscuits instead of tender, layered ones.
• Brown the mushrooms deeply: Give them space in the pan and resist stirring too often. Dark, caramelized edges equal big, meaty flavor.
• Adjust gravy thickness: If the gravy gets too thick, thin it with a splash of warm broth or cream. If it is too thin, simmer it a bit longer until it reduces.
• Taste as you go: The saltiness of broth and soy sauce can vary. Always taste the finished gravy and adjust salt, pepper, and lemon juice at the end.

Variations

• Vegetarian-friendly: Use vegetable broth and a vegetarian Worcestershire (or skip it). The soy sauce, mushrooms, and smoked paprika will still give loads of savory depth.
• Smoky bacon or sausage version: Render a few slices of chopped bacon or loose breakfast sausage in the skillet first. Use the drippings (plus a bit of butter) to cook the mushrooms, and proceed with the recipe.
• Herb and wine twist: Deglaze the pan with 1/4 cup dry white wine after browning the mushrooms and before adding the broth. Let it reduce by half, then continue as written for a more refined flavor.

Storage & Make-Ahead

Leftover biscuits can be cooled completely and stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat in a 325°F (165°C) oven for 8–10 minutes until warmed through and slightly crisp on the outside.

The wild mushroom cream gravy will keep well in the refrigerator, in an airtight container, for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the texture if it has thickened. Stir often to prevent scorching.

For longer storage, the gravy can be frozen for up to 2 months. Thaw overnight in the fridge before reheating gently. You can also cut and freeze the unbaked biscuits on a tray, then transfer to a freezer bag. Bake them from frozen at 425°F (220°C) for 16–18 minutes, adding a few extra minutes as needed.

Nutrition (per serving)

Approximate values per serving (1/6 of recipe, about 1 1/2–2 biscuits plus gravy): 560 calories, 10 g protein, 38 g carbohydrates, 38 g fat, 2 g fiber, 900 mg sodium. Actual values will vary based on specific ingredients and portion sizes.