It seems as though… if you put biscuits on it… someone will profess their love to you.
It’s a strange phenomenon. It’s totally true.
Put biscuits on it… people will fall in love with you on the quick.
We’re dealing in comfort food here.
It’s like a food hug.
Get into it!
Everything good starts with biscuits.
These biscuits are studded with black pepper and chopped chives.
Butter and buttermilk make these biscuits my go-to biscuit situation.
Nothing is more perfect.
Little bitty cremini mushrooms are the meaty element to this vegetarian dish. They get caramelized with olive oil and butter and turn out robust and flavorful. Simple food is good food.
Sliced carrots, diced sweet potatoes, and frozen peas.
We’re going to add dried thyme too.
Onions and garlic meet caramelized mushrooms and sweet potatoes.
We’re going to toss in flour and mushroom broth and make a thick gravy.
Gravy and biscuits. I don’t know what more we could possibly want from life.
Caramelized Mushrooms and Dumplings
makes 9 biscuits and 1 8×8-inch dish
For the Mushroom Mixture:
2 tablespoons olive oil
1 tablespoon unsalted butter
1 pound small cremini mushrooms, cleaned and cut into bite size chunks
1 medium purple onion, diced
2 cloves garlic, minced
1 1/2 teaspoon dried thyme
2 medium carrots, sliced
2 cups diced sweet potatoes
1 1/2 cups frozen peas
1/3 cup all-purpose flour
2 1/2 cups mushroom, vegetable, or chicken broth
salt and pepper to taste
2 teaspoons Worchestershire sauce
dash of balsamic vinegar (optional)
For the Biscuits:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons granulated sugar
1/2 to 1 teaspoon coarsely ground black pepper (depending on how spicy you like your biscuits)
1/4 cup chopped fresh chives
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into cubes
1 large egg
3/4 cup buttermilk, cold
To make the biscuits:
Start by making the biscuits. In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, black pepper, and chopped chives.
Add butter to the dry ingredients. Use your fingers to quickly incorporate the fat into the flour. Break up the butter with your fingers until some of the fat is the size of oat flakes and some of the fat is the size of small pebbles.
In a small bowl, whisk together egg and buttermilk.
Make a small well in the center of the fat and flour mixture. Add the buttermilk mixture. Using a fork, combine the wet and dry ingredients. Try to moisten all of the flour bits with the liquid. Dump the shaggy biscuit dough onto a lightly floured work surface. Knead together until dough forms a disk about 1 1/2 inches thick.
Use a round, 1 1/2-inch biscuit cutter to cut biscuits. Gather the dough scraps, knead for a few turns, and cut out more biscuits until no dough remains. Place biscuits on a small cookie sheet and place in the fridge until ready to bake.
Place a rack in the center of the oven and preheat oven to 375 degrees F.
The make the mushroom filling:
In a large saucepan over medium heat, melt butter into olive oil. Add mushrooms in a single layer in the pan and allow to cook, without disturbing, for about 4 minutes. Add a hearty pinch of salt and black pepper. Toss mushrooms every once in a while until softened and golden brown. Remove mushrooms from the pan.
Add a touch more olive oil and sautee onions until softened and transluscent. Add garlic and toss for one minute. Add carrots and sweet potatoes and saute for 5 to 7 minutes, softened the potatoes slightly. Add thyme. Return the mushrooms to the pan. Turn heat to low and add flour. Toss together. Slowly add the broth, stirring constantly until thickened. Add peas.
Add salt and pepper to taste. Stir in Worchestershire sauce and balsamic vinegar.
Pour mushroom mixture into 8×8-inch pan. Place 9 biscuits over the filling. Bake for 20-23 minutes, until biscuits are golden brown and cooked through.
Remove from oven and allow to cool slightly before serving. Mushrooms and dumplings will last for up to 4 days, well wrapped, in the refrigerator.
cegravelyn
Joy-
I made this recipe earlier this week. It was delicious! However, it turned out really sweet. We were wishing that it would be more savory. Do you have any suggestions? Maybe using regular potatoes instead of sweet potatoes?
Jenn McPoland
Thank you, Joy for another fabulous recipe! This will be a winter staple at our house :)
Cyndie
Minor correction: Remove biscuits from refrigerator and place over mushroom filling. As Joy would say, no biggie or is it no bigs?
Stacy C.
The part at the end that says “take mushrooms out of refrigerator” is throwing me off…typo? Thanks!
Marissa
Made this for dinner tonight. So. Good. Impressed my chef sister (who runs a seniors food program) so much, that shes going to put it on her menu! Thanks for the deelish meal idea!
Nina
This was my first attempt to a proper savoury dish and I am so please with how it turned out! Man, this dish is sooo good! I am already looking forward to eating it again tomorrow for lunch and I will definitely be making it again! Thanks so much for this lovely recipe Joy!
Amy
I made this the other night. Delicious! I added ground beef and very yummy!
Clareen
I love, love, love, love, love your blog and your stories!!! : ) Keep them coming!
Clareen
I love, love, love, love, love your blog and your stories!!! : ) Keep them coming!
laura
Looks great! Gonna make this for my hubby and I. Thanks! We love the blue cheese biscuits.
Arthur
These were tasty with fresh strawberry jam!
Mónica
Hi!
I woul like to know if i can substitute the buttermilk for something else, because i can´t find it in my country.
Thanks!
Louise
I also live in a country where you can’t get buttermilk. Try adding 1T of vinegar to milk to make buttermilk or to cream to make sour cream. It’s not the same, but I’ve found it works well when you’ve no other options :)
Kari
http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm
Found this link, all you need is milk and white vinegar or lemon juice to make a buttermilk substitute.
Cheers :)
Emily
Monica – just add two or three teaspoons of lemon juice or white (vinegar) to 3/4 cup regular milk and let it for a few minutes. :)
Lynn
The bottoms of my biscuits were totally raw also, although the tops were delicious. I know what biscuits should be like and I know what dumplings should be like, and neither includes raw dough. I’m not sure if this is because of the thickness of the biscuits or the fact that the mushroom mixture isn’t hot enough when you add them. But my biggest complaint is that even though I sauteed the carrots and potatoes for over 10 minutes rather than the recommended 5-7, both were still crunchy when I served it. If I were to do it again, I would saute the carrots and potatoes along with the onions, probably for a good 20 minutes. I should have known better, really. Kudos for the biscuit recipe, which I think would be good on a stew if the stew were already completely cooked and then the biscuits (made thinner than the recommended 1-1/2 inches) baked on it for a final 20 minutes. Or if the biscuits were just served on the side. They really are good.
mary
Hi! I made this last night and it was delicious! but the bottoms of my biscuits were totally raw even thought the tops were a bit past golden brown… is it my oven or did i do something wrong? Thanks for a great dinner!
Sonia
Had my eye on this for a long time, finally got round to it – deliciousness ensued, biscuits were crunchy on top but chewy on the bottom, made it all worth running to the shop in sub-zero weather to buy Worcester sauce… Thank you! :)
Sharon
Sensational recipe Joylio :)
You wrote: “Pour mushroom mixture into 8×8-inch pan. Remove mushrooms from the refrigerator and place 9 biscuits over the filling.” Where do the mushrooms go – into the gravy mix or are they under the biscuit? Sorry to be so obtuse but I couldn’t figure it out.
joythebaker
Sorry, about that. Thanks for bringing it to my attention. Recipe has been updated.
Kate
Vegetarian’s delight! This was fantastic and is now on weekly rotation at our house! We also make the mushroom-gravy base into Shepherd’s pie by adding mashed potatoes instead of dumplings and it is fabulous!
Several comments were asking about protein, and here is what we do: Add a cup or so of cooked puy lentils to the gravy right before you bake it. It makes it thicker, and the texture is melting and wonderful. We also swap cooked chickpeas for the chicken in your Chicken and biscuits and it is Amazing with a capital A!
Nikki
I sent my husband to get the ingredients for this yesterday (because he picked out the recipe and it looked pretty good). However, he couldn’t find the mushrooms….would it be ok just to use regular mushrooms? And funny story, he comes home and says “What do you need sweet potatoes for?” “That recipe you picked out.” “Oh, I didn’t actually look at the recipe….I just liked the name…”
Margie
Hi Joy! This looks delicious and I want to make it for a small dinner party. How many servings would you estimate this recipe to feed? Thanks!
joythebaker
4 to 6 people.
Autumn
I made this tonight and it was amazing! I didn’t have chives though, so I used rosemary in the biscuits instead. It was delicious.
joythebaker
sounds awesome!
Kevin (Closet Cooking)
You had me at caramelized mushrooms! I am liking the fall flavours in this!
Michelle Sexton
I just have to tell you that your blog inspires me to cook really good food, but I am confined to the couch with a sprained ankle until it heals…but once it heals, I think I am going to do lots of cooking!!!
margaret
I am in HEAVEN. Bought fresh mushrooms at Saturday’s Farmers’ Market and I am so making this!!! Thanks Joy!
Jen
Made this tonight and it was great. I’ll have the recipe in my back pocket next time the in-laws come. (I think they’re scared I’ll serve them tofu or something…)
Lucia
Today I was sad. And I didn’t want to be sad.
Because in a few weeks it’s Christmas. Because I love my boyfriend.
But I was sad. So sad.
Then I saw this. And I felt better, a bit ;-)
kyleen
This looks delicious! It’s like chicken pot pie, but with biscuits on top. I can’t wait to try this.
laura krier
I was thinking of making a pot pie this weekend with some leftover roast chicken I have, but you have completely convinced me to make dumplings instead. The best part is that I have leftover gravy to throw into the stew part. If you’ve never tried this, you totally should, it’s kind of amazing. I love the chivy and peppery dumpling idea, too.
Samantha
normally i’m not a dumplings on stew person but when you call it biscuits, i’m there! great idea and the photos are wonderful. thank you!
Hannah
Oh wow, this looks so delicious! There is really nothing like some comfort food, is there? ♥
Molly
Just made this for dinner, and it was absolutely amazing. Thank you for the recipe. I will definitely be making this again. You are awesome.
Mallory
I really like that it is baked so the biscuits don’t get all soggy and doughy like boiled dumplings normally do. And it has mushrooms so that always catches my attention!
carine
I made it last night, that was awesome!!
I replace the egg by flax seeds because my daughter is allergic… couldn’t tell the difference.
I’ll keep that recipe with my favorites! Thanks
Mrs C
Oh who doesn’t love dumplings!!! Yum this looks amazing! And your cookbook looks fabulous!! Cannot wait to get a copy!! I’ve got a simple recipe for baked cinnamon apple chips!!! Perfect for entertaining!
http://www.TheBabyGoat.com
LaVondilyn Watson
Ooooh, this just made me want to grab my blanket, put on my “winter socks” and curl up with a bowl…#yum! I can’t wait to try this. Thanks Joy! And congrats on the book… I look forward to my copy :) Blessings!
Mushrooms Canada
What a gorgeous mix of ingredients. I am a big fan of sweet potatoes, and so is the rest of the family. Add fresh mushrooms to a dish, and it’s sure to disappear around my table! ;)
– Brittany
Kristin @ FoodFash
I NEED to make this. Looks like a dish that won’t last in my house nearly as long as it should!
K
I just made this for dinner and my mom said (between content food moans), “Someday, when you have your own family, you should make this for them.”
Monica @ soireesandsuch
I actually saw something similar in the Martha Stewart Living Magazine. It was a Minestrone Pot Pie with parmesan biscuits. It looked really good! I’m pretty sure I saw it in the October issue.
Here’s the link to the recipe if anyone is interested http://www.marthastewart.com/854529/minestrone-and-parmesan-biscuit-potpie
Melanie
You’re right, it is the October issue! My wonderful Mother shipped the magazine all the way over to Japan so I could drool endlessly over the delicious recipes and perfect DIY home decorations :)
Melanie
I just made a kabocha and shiitake risotto with thyme, but who says risotto couldn’t do with a little biscuit help?? They look positively scrumptious :)
Mindy
Oh, come on! I JUST got past my jones for your cream cheese and chive biscuit topped CHICKEN pot pie. Now I’m gonna have to make this too! Arrrgghh! I’m going to weigh 400 pounds!
Katie
Well doesn’t this look delicious? Yes, I’d definitely say so.
Rebecka
This looks really really good. In fact, I think I’ll make it tomorrow. Oh, and I have some good beer in my fridge, I think that would make an awesome base for the broth…
(Ok, and I need to be a bore and point out a typo: the last bit reads “Remove mushrooms from the refrigerator and place 9 biscuits over the filling”. I think it’s supposed to be the biscuits that are removed from the fridge, not the mushrooms…)
Julie @ Willow Bird Baking
I totally just told Tracy over at Shutterbean that her kale salad looked so amazing because my body was absolutely overwhelmed with all the rich food of this past week, but uh . . . yeah, I could also use some biscuits. Whatev, I’m ALWAYS ready for biscuits!
Claire
Hee hee, pretty sure you meant to say take the BISCUITS from the refrigerator, not the mushrooms. :-)
Julie @SavvyEats
The next hit song! “If you liked it, then you shoulda put biscuits on it”
My husband has only recently decided that he doesn’t hate mushrooms, so I can actually make this for us now!
Holly W
just a follow-up to my comment yesterday… so i made this for dinner last night and LOVED it. Actually everyone loved it…. myself, the wife, and the real test – the five year old! He said it was the best ever!
thanks Joy! I think I’m going to make the biscuits just by themselves sometime as a side – they were a delicious homemade addition!
Rachael B
Joy, could you do me a favor and contact my work cafeteria and let them know they’re doing things all wrong? I would like that for lunch today instead of “Chicken BBQ Wrap Display.” Ugh… corporate companies do it all wrong. Granted, if I ate biscuits and gravy I’d most likely want to nap, but it might send me back to work feeling a little less like it’s drudgery.
Stephanie @ I really take the cake
Oh yum. Looks like perfect comfort food for cold evenings.
Michelle
YUM!!! :)
Paul
Hi Joy.
I’m a 21 year old student from New Zealand who recently discovered your blog and have been excited to try as many recipes as possible over the summer. However today it was raining with a fog that we couldn’t see more than 5m through, so I thought this would be a perfect recipe to share with the parents. I added some lamb to the mix to keep my father happy and it was the perfect meal. Definitely one to try again.
Maia
I have never thought of making biscuits and gravy together literally in the same dish. genius! each individual component looks so flavorful and well thought-through… a great departure from bisquik and fatty gravy!
I’m behind on my blog-reading, so I’d also like to throw in a big fat congratulations (accompanied by thirty million exclamation points) on the publication of your cookbook!
Lynne @ 365 Days of Baking
Oh, comfort food to the max! Whoops. Does anybody even say that anymore, to the max? Or am I completely dating myself like saying grody, totally, and like fer sure!???
Sorry, I’m just having an 80’s moment.
GREAT idea with the black pepper biscuits – would love to try those with the chives!!
christine [the sugar apothecary]
Mmmmm! Comfort food for sure! Aw man, peas and sweet potatoes too?! You’re just too good, Joy.
Stephie @ Eat Your Heart Out
I am SO down with this dish. You’re right, you couldn’t ask for more than gravy and biscuits.
Also, cutest baking dish EVER. Love the green and the scalloped edge. lovelovelove.
renee
‘Tis the season of biscuits and gravy. I like. I like a lot!
anna
the thing i love about biscuits is how they can be sweet or savory and they are wonderful both ways. just when i think i could never do better than honey and butter on a biscuit, i meet the most wonderful cheddar jalepeno biscuits ever. these look fantastic too!!
Jenni
Um, wow. These look AMAZING!
Claire
i am making this recipe as we speak! Is the mushroom filling supposed to go in the fridge? it says remove mushrooms from the fridge?
Emilie
I’m pretty sure it’s supposed to say remove “dumplings from the fridge”.
Anyway, that’s what I think…
Clara
I have been on the look out for a vegetarian stew and this looks so perfect, Joy! I’m so excited to try it. Hope you had a great Thanksgiving!
Sarah
Hi Joy!
I’ve got this baking in the oven as we speak! Looks great!! I’ve got a default tofu steak with mushroom gravy recipe that I make, but I’m never psyched about the tofu steaks. This looks like a good new mushroom dish for me! Took a lot of prep and cook time for me, though.
One note to some readers, though– Most worcestershire sauces are NOT vegetarian, as they contain anchovies.
betty
dumpling are good on everything! and this looks great
Helen
this might be a silly question… but where are the dumplings…?
Cupcake Kat
This looks so good. I think I love you. Wish I could have this for dinner tonight
Sally @ Spontaneous Hausfrau
Oh, I am loving on the last shot where I imagine that the top of that biscuit is all crisp and buttery and the bottom that is nestled in the mushrooms is just the touch of soggy-firm. Needless to say, I feel faint.
jenny
I just freaked out and squealed a little when I saw this. this is vegetarian bliss and biscuit bliss all rolled into one. how do I love thee, joy? let me count the ways (while I make this).
CrazyMe
OMG this looks sooooooo good. And the biscuits are so cute! I think I will make this right now!
Erika - The Teenage Taste
This looks fabulous. Biscuits are the perfect side for any meal! :)
Carolyn
It looks and sounds great. Just what you need at this time of year! Looking forward to making this recipe.
Eggton
I just moved to the South and while I love me some biscuits, I’m struggling with the biscuits and gravy thing. White gravy for bread? It’s just so gloopy and weird looking. I mean, sometimes it’s NEON white. This gravy, on the other hand? This I can get behind. Many thanks to you!
Gen
This looks very comforting!
Amber
I just had recipe dejavu! The biscuits are just like the ones from the chicken pot pie you made a few years ago! Words cannot describe how much I loved them. Sometimes I make them for breakfast with sausage gravy or for breakfast sandwiches. Delicious!
Sarah McD
My boyfriend loves you for introducing me to all kinds of delicious vegetarian dishes – I’m still a meat eater and not used to making something a vegetarian can eat. Pretty sure I sealed an eventual proposal from him when we made your Black Pepper Cheddar biscuits together. Hmm… I wonder how those would taste on top of this…
Miss B
For the umami of Worcestershire without the anchovy element, I’d substitute a good spoonful of marmite (I know, it’s gross by itself, but it does magical things to stocks/soups/stews/gravy) and a little soy sauce. I use marmite when I make vegetarian French onion soup and vegetarian gravy, and it works amazingly well.
Julie Anne Rhodes
GREAT flavor combination – off to the kitchen to make these NOW! I even have all the ingredients – how perfecto is that???
Julie @ Table for Two
This looks so hearty and a great meal to have after Thanksgiving :) beautiful, too, Joy!
Loren
Just a word up to anyone trying to make this for vegetarians: Worchestershire sauce generally contains anchovies. Vegetarian/vegan versions exist, but they can be a little hard to find. Usually, you can at stores like Whole Foods or Trader Joe’s.
That said, this looks delicious, and I’ll definitely be making it myself!
joythebaker
good note. you’re right! i use a vegan worcheestershire sauce by Annie’s that I get at whole foods.
Loren
That’s the kind I use! It’s pretty delicious.
tamaso
you could probably go with some soy or soy substitute (e.g. Bragg’s) to get that amino acid/’umami’ flavor that the worchestershire brings.
Kate
I hate mushrooms and I want to eat this. That’s how good you are.
Gwen
Joy! All your biscuit posts have inspired me to become a better biscuit maker. I even made some for Thanksgiving. Every time I make them, I get better and better at it, thanks for the inspiration.
joythebaker
you’re amazing!
Jillian
Unfortunately the worsteschire makes it not vegetarian. What can I use in place of it to still keep the smoky flavor it gives?? I really want to make this. THANKS!
Holly W
so happy to see a vegetarian stew-like meal! I miss those in the fall and winter. I am officially making this for dinner tonight! Look at you – you saved the day!
beautiful photography, as always.
Alli
Yum! I follow Ina Garten’s recipe for Chicken and Biscuits that is very similar to this … tonight I am making a vegetarian version for the first time :)
Hope you had a wonderful Thanksgiving, JTB! XOXO
Katie@Cozydelicious
This looks fantastic. Mushrooms are one of my favorite comfort foods, and biscuits too, of course! What a yummy, flavorful, saucy combo!
joythebaker
saucy!
Stacy @ Say It With Sprinkles
Definitely lots of comfort going on in that dish!
Heather (Heather's Dish)
i love the biscuits…we normally do a more traditional dumpling, but i wouldn’t kick a biscuit out of bed either ;)
Erin
Biscuits as dumplings. I will definitely be doing some more of this substituting!
Becca @ Cook, Rejoice, Repeat
I’m not usually a mushroom person, but this … this just looks amazing. The biscuits probably play a big role. I still haven’t gotten around to making your chicken pot pie with chive & cream cheese biscuits, but don’t worry, it’s still very much on the list.
Suz
Mm, that looks so hearty. A good dish for people who don’t believe meatless meals can be satisfying. I just love that first photo. The light is beautiful.
Kristi @ 30 Pounds of Apples
Ooooooh this looks fabulous. And a great way to use of extra veggies hiding in the veggie drawer that didn’t make the Thanksgiving cut. Way excited to try this!
Heather
Hello Joy
Thank you so much for this. It’s Sunday afternoon, my heart is broken and I need a hug. I have all the ingredients in stock to make this, so will have a food hug tonight.
It looks delicious.
You’re the best.
xxx
joythebaker
big hugs for you!
Heather
Ah, thank you, Joy.
I was too sad to cook and eat last night, but when I am feeling better I will make this and be cosy.
It will get better. Until then (and after then too), I’ll keep reading and sharing the warmth here.
Heather
xxx
Julie H. of Spinach and Sprinkles
Oh Joy- I love you ;) Hey, you’re right… The biscuit thing really does work!
I loved all the add ins to the biscuits that makes them look 1,000,000 X more delicious!
Ami @ parsnipsandpears
LOVE that this is vegetarian! Yummy, hearty veg stews are hard to come by… this one sounds delicious!!
the tasty tRuth
This looks delicious and super comforting. A great fall dish.
tj
…Joy, this dish sounds like perfection ten times over! I would love this just as it is but my husband, who is a carnivore, would immediately ask, “where’s the beef?!”…*sigh* I would think that this dish could be tweaked easily enough for those with heartier tastes. I will be giving this one a whirl. :o)
…And Joy, that first photo? Sublime. *swoons*
…Oh, and the fifth photo? Who knew that mushrooms could be so photogenic? Cute. :o)
…Thank you Joy. Thank you for doing what you do and just for being you!
…God bless ya girl. :o)
tj
…First of all, I was hoping to get in on the top part of the comment list here because I want to say “thank you!” to whoever(s), you know who you(s) are, contacted Joy and purchased me an anonymous gift subscription of “ENJOY”. Your kindness will never be forgotten. Never. Your sweet, selfless gesture left me in tears, happy tears. Just when I felt that all I have been doing lately is plowing forward in the field of life with head held low, someone like you comes along and taps me on the shoulder and makes me look up. That moment, that feeling, will never leave me. Thank you for that.
…As I told Joy, as times get better I will be ‘passing your kindness on’ to someone else who needs a lil’ love.
…Also, if you or you’s would ever like to come out of the woodwork and leave your anonymity behind, please do. I would love to thank you personally.
…God bless you, whoever you may be.
…Thank you. :o)
The Experimental Cook
I love buttery biscuits and when it meets mushroom gravy, I know something magical is going to happen !
Heidi @ Food Doodles
That looks so delicious :D Especially those little mushrooms – I’ve been craving mushrooms lately and last time at the grocery store they were out of the ones I wanted :( So sad. I gotta say, your green casserole dish has got to the be the cutest I have ever seen, I love it!
Michelle
biscuits and gravy. everything is right in the world!
joythebaker
truth!
Lindsay @ The Live-In Kitchen
What is the difference between a dumpling and a biscuit? I was expecting something a little soggier from he title. They look good either way. I’m on a huge sweet potato binge so this will fit in nicely. Thanks for sharing?
Jay @ Local Me
Thanks for sharing this technique for biscuits. I love how they nestle in the stew. I’m thinking some cheddar cheese mixed in would be lovely as well.
Gina @ Running to the Kitchen
You’ve combined 2 of my favorite foods: mushrooms & biscuits, I’m in love.
piccola
This looks lovely! But if you’re looking to make it vegetarian, cut the Worcestershire…
TerriSue
There are several vegetarian Worcestershire’s. It is worth finding them as they do add a lot to the finished product. I have found Annie’s Naturals at my local Kroger but I am sure that Whole Foods would have it. No anchovies and very tasty.
Sara
I think everyone might be craving a meatless dish after all the turkey we’ve had the last few days! I really like the idea of using bisquits rather than puff pastry. It seems simpler and quicker – and I like that you’ve added the spices to them. I’m sure you could divide the recipe out into individual portions and then cook them right? How would that affect the cooking time? More beautiful photographs too!!
Katrina @ Warm Vanilla Sugar
You got it! Anything with biscuits will melt friends heart. Love this!
Tertia
Yay mushrooms! Yay biscuits! This looks really nice. Sometimes meat stews can become too much, so it’s nice to have a similar thing without the meat!! :) xx
Katie
Ah, bicuits. My mama’s favorite and my Achilles heel (along with caramelized sugar..woe!). In my dreams, I’m able to whip together warm, light, fluffy biscuits – all full of buttery happiness. In reality, no dice. One day I shall defeat the biscuits. In the meantime, I’ll leave it to you, Joy.
Catherine
This looks gorgeous. I have been making dumplings with half flour, half cornmeal. No egg. Thanks for posting!
Savorique
Yes simple food is good food! I notice there are only 8 baked dumplings left in the cute baking pan, who ate #9, heheh?! ;)
It would be nice to have a summary of total preparation and cooking times along with your recipe so we know how much time we need to make it like you.
kang li
I’m gonna make some of this the moment I get to cook dinner all by myself.
Linda
Joy! Where did you get that baking pan? It speaks to me….
mary
ugh i’m hungry now!!!!
erin
Joy! I’m so happy that you posted a “meaty” vegetarian dish. I miss stews in winter but now I can make this! (except I’m in Australia so I have to wait about six months. Duly bookmarked.)
Averie @ Love Veggies and Yoga
Joy it’s beautiful! Love the shot of the little shrooms. You’re right, Nothing is more perfect. Well, maybe chocolate but that’s another story…
And the brown/orange color contrast..and then with the pop of green from the peas and the thyme..stunning in both flavorful and visual eye candy.
And you have *the best* dishes. Can I come to your garage sale if you ever have one? :)
Kimberly
Joy’s Online Garage Sale… good idea!
Hannah Baias
Ive actually never made biscuits before. I love eating them but for some reason they seem more daunting than puffy pastry. This recipe just may force me to get in there and do it. It looks spectacular and I cannot resist something flavored with so much black pepper and chives. yumm.
Sierra
Oh Hannah they’re so easy! Toss everything in a bowl, mix it up, and you’re good to go. Try it! :)
Anne
Best part about biscuits is that the less you do to them, the better. Just get the ingredients in the bowl and mixed just enough so that they stay together and you don’t have huge clods of unmixed ingredients, then STOP mixing and bake. Seriously easy. You’ll be amazed. Enjoy!