Biscuits and mushroom gravy
Fluffy biscuits smothered in a peppery, sage-scented mushroom gravy with a fried egg on top, breakfast-for-dinner Southern style.
- 35 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.73 a serving
- 650 calories
- Vegetarian
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 1 can refrigerated biscuit dough
- ¼ cup butter, divided
- 12 oz baby bella mushrooms, finely chopped
- ½ yellow onion, finely chopped
- 2 cloves garlic, minced
- 6 sprigs fresh sage, leaves chopped
- 2½ cups milk
- 4 large eggs
From your pantry
- ½ tsp dried thyme
- 1 pinch red pepper flakes (optional)
- 3 tbsp all-purpose flour
- 1 tsp soy sauce
- ¾ tsp salt
- 1 tsp black pepper
Each serving has about 650 calories, 21 g protein, 68 g carbs and 34 g fat, and costs about $2.73 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No baby bella mushrooms? White mushrooms work.
- No yellow onions? White onions or red onions work.
- No milk? Half-and-half works.
Steps
Tap an underlined word for a quick explanation.
the biscuits following the package, usually 13 to 17 minutes at 350°F, until .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 15 min
Meanwhile, 3 tablespoons butter in a large over medium-high heat. Cook the mushrooms and onion until and dry, 8 to 10 minutes.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 9 min
Add the garlic, sage, thyme and the pepper flakes, if you like, for 1 minute. Sprinkle in the flour and stir for 1 to 2 minutes, until it smells toasty.
Medium heatTimer: 2 min
Slowly pour in the milk, stirring the whole time.
Medium heat
, stirring, until thick and creamy, about 5 minutes.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 5 min
Dolly’s tip: Gravy thickens more as it sits. If it gets too thick, splash in a little more milk.Stir in the soy sauce, salt and plenty of pepper.
Medium heat
the last tablespoon of butter in a second over medium heat and fry the eggs until the whites are set, 3 to 4 minutes.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 4 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Split two biscuits per plate, ladle the gravy over and top with an egg.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
