Turkey & Mushroom Gravy over Buttermilk Biscuits


Turkey and gravy are classic Thanksgiving fare, but they’re also just good ol’ comfort food. This rendition comes together lickety-split and the addition of mushrooms adds rich flavor and texture.




Turkey & Mushroom Gravy over Buttermilk Biscuits




for biscuits:

  • 1 stick cold butter
  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 2 teaspoons vinegar or lemon juice


turkey & mushrooms: 

  • 2 tablespoons butter
  • 1 8oz. package fresh mushrooms, sliced
  • 1 1/2 cups turkey, cut into bite-sized pieces


for gravy:

  • 2 tablespoons unbleached all-purpose flour
  • 2 tablespoons butter
  • 2 cups turkey stock
  • 1/2 cup water
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper





(to make biscuits)


1. Preheat oven to 425. Pour vinegar (or lemon juice) into a glass. Pour milk over the top and allow to sit. It will start to curdle after several minutes and will serve as your buttermilk.

2. Mix together flour, baking powder, baking soda, and salt in the bowl of a food processor (or in a large bowl, using a whisk.) Cut in butter until pea-sized crumbs form.  If food processor was used, transfer crumb mixture to a large bowl.

3. Pour in milk and stir together to form a dough.  Gently knead dough for just a minute or two on a lightly-floured surface. Roll dough to about 1/2 to 3/4 inch thick.  Cut 10-12 biscuits with a biscuit cutter, round cookie cutter, or the top of a drinking glass.

4. Place biscuits on an ungreased cookie sheet and bake for 10-23 minutes.

(for turkey & gravy)

5. Melt 2 tablespoons butter in large skillet over medium heat. Saute mushrooms until browned, about 5 – 6 minutes. Add turkey to pan and stir frequently to warm through, about 3 minutes. Remove mushrooms and turkey to a bowl and set aside.

6. Using same skillet, still over medium heat, combine 2 tablespoons flour and 2 tablespoons butter. Cook/melt together until a smooth, golden paste is formed, at least one minute.

7. Slowly add in turkey stock and water, stirring frequently. Once it starts to bubble, reduce to a simmer and cook until desired thickness, about 5 – 8 minutes.

8. Season with salt, pepper, rosemary, and tarragon.

9. Return turkey and mushrooms to pan and gently stir to combine and re-warm.

10. Serve gravy over biscuits.

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