Toasted Walnut & Brown Butter Biscuits with Roasted Walnut and Mushroom Gravy
Description
A “nutty” new spin on old-fashioned biscuits and gravy, for the ultimate savory breakfast indulgence.
Ingredients
TOASTED WALNUT & BROWN BUTTER BISCUITS:
- 4½ cups flour, all-purpose
- ½ tablespoon sugar, granulated
- 1 tablespoon kosher salt
- 1 ½ tablespoon baking powder
- 1 heaping teaspoon baking soda
- 9 ounces butter, cold, unsalted, cut into small pieces
- ½ cup California walnuts, roasted, roughly chopped
- 13 ½ ounces buttermilk
Topping
- 2 ounces butter, unsalted, melted and browned (done in pan on stove top)
- 2 ounces heavy cream
- 2 ounces buttermilk
- Sea salt, sprinkled on top (optional)
MUSHROOM & ROASTED WALNUT GRAVY
- 1 teaspoon extra virgin olive oil (to coat pan)
- ¼ cup shallots, minced
- 1 tablespoon thyme, fresh, no stems
- 1 cup crimini mushrooms, thinly sliced
- 1 cup white mushrooms, thinly sliced
- 1 cup California walnuts, roughly chopped
- ½ tablespoon kosher salt
- ½ tablespoons pepper
- 1 tablespoon extra virgin olive oil
- ½ cup sherry
- 2 tablespoons garlic, roasted, mashed
- 2 cups cream
- 8 ounces veggie stock (with flavor)
- 1 teaspoon hot sauce
- ¼ teaspoon nutmeg, ground
PREPARATION
TOASTED WALNUT & BROWN BUTTER BISCUITS:
- Preheat oven to 350° degrees. In a mixing bowl, combine dry ingredients together with a fork. Cut in the butter using a pastry blender or fork/hands until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.
- Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Form biscuits by hand into 4-ounce biscuits, or use a ring or biscuit cutter. Be sure not to overwork the dough or the biscuits will be flat. The less you work the dough, the lighter and fluffier the biscuits will be.
- Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the centers of the biscuits to help the top rise evenly. Brush with browned butter, cream and buttermilk mixture. Bake for 10 to 12 minutes until golden brown (do not over-bake or biscuits will be dry).
MUSHROOM & ROASTED WALNUT GRAVY
- Add oil to pan, then add shallots and herbs. Caramelize shallots, then add mushrooms, salt/pepper and additional olive oil. Cook to brown color, or about 5-10 minutes.
- Deglaze the pan with the sherry, then add the remaining ingredients. Cook down on medium high heat for about 10-15 minutes, or until sauce thickens to coat the back of a spoon.
- Adjust seasoning as needed by adding salt and pepper, and serve over the Roasted Walnut & Brown Butter Biscuits.
NUTRITION
- Calories: 580 cal
- Total Fat: 43 g
- Trans Fat: 1 g
- Polyunsaturated Fat: 5.4 g
- Cholesterol: 110 mg
- Sodium: 1180 mg
- Carbohydrates: 41 g
- Dietary Fiber: 2 g
- Protein: 9 g