Rye, caraway, black pepper biscuits with mushroom gravy from The Myrtlewood Cookbook: Pacific Northwest Home Cooking (page 202) by Andrew Barton

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute kefir for buttermilk.

  • Rutabaga on November 02, 2018

    This makes a wonderful warm winter supper, no reason to serve it only for breakfast. The gravy recipe is very open to interpretation. I used mostly baby shiitake, and also porcini, and a mix of 2% milk and heavy cream. Delicious! The biscuit recipe seems off, however. The dough was far too wet after I added the buttermilk and cream. Part of this may have been because I used heavy cream instead of cultured cream, but even with that taken into account it seemed like too much liquid. Fortunately, it is easy to add extra flour, and the biscuits were delicious as well - very rich and tender, although they didn't rise very high.

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