biscuits and pioppino gravy

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Biscuits and Pioppino Gravy

For the biscuits:

2 cups flour
1 tbsp baking powder
1/2 tsp salt
2/3 cup buttermilk (or plain yogurt thinned to similar consistency)
1/3 cup vegetable oil

Mix ingredients by hand until thoroughly combined. Form into a ball and gently flatten to a round. Cut down the middle once vertically and once horizontally for four equal parts. Place on a greased baking sheet and bake at 375° F for 20 minutes or until golden brown.

For the gravy (adapted from this recipe):

4 oz Pioppino mushrooms
1/2 cup vegetable oil
3/4 cup flour
1 tsp salt
1 tsp cracked black pepper
4 cups milk

Chop Pioppino mushrooms evenly and sauté. Set aside.

Heat the 1/2 cup of oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned. Stir milk in gradually so that no lumps form. Add sautéed mushrooms and continue cooking and stirring until thickened.