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.
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
https://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! :)