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A Taste of Homesickness: Pine State Biscuits and The Biscuits
You hear a lot about the food scene in Portland before you even get there. It’s a city that’s famous for it. But amid all the fancy tasting menus and artisan coffee shops, there are some places that are just legends. Pine State Biscuits is one of those legends.
I knew I had to go. I found one of their spots and was greeted by the sign of something truly special, a line that snakes out the door and down the block. It was a happy line, a line of people who knew it was worth the wait.
The vibe inside is this perfect kind of organized chaos. It’s loud, it’s busy, and the smell of baking biscuits and coffee hits you the second you walk in the door. It’s not a quiet, sit down kind of place. It’s a place with a whole lot of energy and a whole lot of soul.
I got to digging and found out the story behind this place is just as good as the biscuits. It wasn’t started by some big restaurant group. It was started by three guys from North Carolina who found themselves living in Portland and missing the food from back home, especially the biscuits. You can just picture it, three friends talking about how you just can’t get a proper biscuit in their new city.
So they decided to do something about it. They started small, with a stand at a local farmers market. They just wanted to bring a little piece of the Pine State, which is North Carolina’s nickname, to the Pacific Northwest. People went absolutely crazy for them. That little stand blew up, and eventually, they were able to open their first real shop. It’s a story about missing home and deciding to build a little piece of it in a new place. And it turned into a Portland institution.
The menu is a beautiful tribute to southern comfort food, with all these amazing biscuit sandwiches. But I was in the mood for a classic. I ordered a biscuit with mushroom gravy.
When it came out, I understood. This wasn’t some dainty little thing. It was a monster of a biscuit, sliced in half and absolutely smothered in a thick, creamy gravy. The biscuit itself was a work of art, golden brown, tall, and so obviously fluffy.
I took my first bite, and it was pure comfort. The biscuit was incredible, like a fluffy, buttery cloud with these perfect, flaky layers. It was sturdy enough to stand up to the gravy, which was a thick, savory river, packed with earthy mushrooms and a good kick of black pepper. It was the kind of food that warms you from the inside out. A perfect, delicious hug in a bowl.
Pine State Biscuits felt like a perfect piece of the Portland puzzle. It’s a little bit of the South, a little bit of the Pacific Northwest, and a whole lot of delicious. It’s a place born from a craving, and I’m so glad they decided to share it with the rest of us.
Recreating the Biscuit with Mushroom Gravy
That biscuit and gravy experience was the kind of soul warming food you just can’t shake. I knew I couldn’t just wait for another trip to Portland to have it again. One Saturday morning, I decided my own kitchen was going to become a Southern biscuit house.
I started with the gravy because that deep, savory flavor felt like the heart of the dish. I melted a good amount of butter in a big skillet and threw in a whole bunch of sliced cremini mushrooms. I let them get all brown and crispy before adding some chopped shallots and garlic. Once my kitchen smelled incredible, I sprinkled in some flour and let it cook for a minute, then slowly poured in some milk, whisking the whole time so it wouldn’t get lumpy. I let it bubble away until it got thick and creamy, then added a ton of black pepper and a little thyme.
Now for the main event, the biscuits. I took some very, very cold butter and cut it into a bowl of flour and baking powder. I just used my fingers to break up the butter until it was the size of little peas. The secret I’ve learned is to not overthink it and keep everything as cold as possible. Then I poured in some buttermilk and gently mixed it all together with a fork until a shaggy dough formed.
I turned the dough out onto a floured counter and gently patted it out. I folded it over on itself a few times, which is supposed to be the trick to getting those fluffy layers. I cut out my biscuits, placed them on a baking sheet, and brushed the tops with a little melted butter. I baked them in a super hot oven and just watched through the glass as they puffed up and turned a beautiful golden brown.
The moment they came out of the oven, I knew I had to act fast. I split one of the steaming, fluffy biscuits in half, placed it in a bowl, and just absolutely smothered it with that rich, peppery mushroom gravy. Taking that first bite was pure bliss. It was a taste of that morning in Portland, a perfect, comforting, delicious meal I had made all by myself.
Chef’s Notes: Fluffy Savory Biscuits with Creamy Mushroom Sauce
• Keep butter and buttermilk cold for flakiness – Cold fat creates steam pockets during baking, yielding tender, layered biscuits. Chill the dough briefly before shaping for best results.
• Sift flour and avoid overmixing – Sifting aerates the flour and evenly distributes leavening. Gentle mixing prevents gluten development, keeping biscuits soft and crumbly.
• Use honey for subtle depth – Raw honey adds mild sweetness and moisture. It balances the savory pepper and complements the earthy mushroom gravy.
• Caramelize mushrooms and onions for umami – Sautéing until golden concentrates flavor and removes excess moisture, ensuring a rich, non-watery gravy base.
• Build a roux for smooth texture – Cooking flour in butter for 3–4 minutes removes raw taste and thickens the sauce evenly. Whisk continuously to avoid lumps.
• Layer broth and milk for body – Vegetable broth adds savory depth while milk provides creaminess. Adjust ratios for thinner or thicker gravy as desired.
• Season with warm spices for complexity – Cumin adds subtle warmth and earthiness. Try smoked paprika or thyme for variation.
• Freeze biscuit dough for quick mornings – Shape and freeze raw biscuits on a tray, then store in bags. Bake from frozen, adding 2–3 minutes to cook time.
Fluffy Savory Biscuits with Creamy Mushroom Sauce
Dive into this irresistibly fluffy savory biscuits recipe paired with a rich, creamy mushroom gravy that will elevate your breakfast game instantly! Expertly crafted for a quick yet satisfying meal, this comforting duo offers a beautiful balance of buttery biscuits and robust, umami mushroom sauce. Whether you’re catering to vegetarian tastes or just craving a hearty brunch, this recipe is approachable and perfect for any skill level. Prepare to impress your loved ones with this crowd-pleasing classic, revamped with fresh techniques from the pros!
4
servings15
minutes25
minutes350
kcal10
minutes50
minutesKeep the screen of your device on
Ingredients
- Biscuits
2 cups all-purpose flour sifted to ensure lightness for tender layers
2.5 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon black pepper for a subtle peppery kick
6 tablespoons ice-cold unsalted butter diced finely for flaky texture
3/4 cup cultured buttermilk chilled to activate baking powder and add moisture
2 tablespoons raw honey to lend a gentle natural sweetness
- Mushroom Gravy
6 ounces cremini mushrooms wiped clean and finely chopped for umami depth
1/4 cup diced yellow onion gently caramelized for sweetness
2 tablespoons extra virgin olive oil to sauté and infuse flavor
1/2 cup unsalted butter for richness in the roux
1/4 cup all-purpose flour to thicken the gravy to perfect consistency
1/2 cup vegetable broth providing a savory base
1 1/2 cups whole milk for creaminess and body in sauce
1/2 teaspoon ground cumin optional warm spice for complexity
salt and freshly ground black pepper to taste for seasoning the gravy
- Alternative Ingredients
Butter substitute: use coconut oil or dairy-free margarine for dairy-free version replaces butter
Buttermilk swap: ¾ cup milk + 1 tablespoon lemon juice or white vinegar replaces buttermilk
Mushrooms: swap with cooked sausage or tempeh for a non-vegetarian or vegan option
Milk alternative: oat milk or almond milk for a vegan/dairy-free gravy
Honey replacement: maple syrup or agave nectar for sweetening without honey
Vegetable broth: chicken or beef broth if not strictly vegetarian
Directions
- Biscuit Preparation – Combining Dry Ingredients: In a large mixing bowl, whisk together sifted flour, baking powder, sea salt, and freshly ground black pepper. This step ensures even distribution of leavening agents and spices to keep your biscuits tender and flavorful. Approximate time: 3 minutes.
- Butter Integration – Achieving Flakiness: Cut cold, diced butter into the dry mixture using a pastry blender or food processor pulse until the mixture resembles coarse crumbs. Keeping the butter cold is crucial to creating flaky biscuit layers as it melts during baking and produces air pockets. Place the mixture in the fridge for about 10 minutes to chill before adding liquids. Approximate time: 5 minutes including chilling. Optional step: freeze butter beforehand for extra flakiness.
- Wet Ingredients and Dough Formation: In a small bowl, stir the cultured buttermilk with raw honey until combined. Add this liquid mix to the flour-butter mixture and gently knead by hand just until a loose dough forms. Avoid over-kneading to keep biscuits tender rather than tough. Approximate time: 4 minutes.
- Shaping and Baking Biscuits: On a floured surface, roll dough to about 1 to 1 ½ inches thick. Cut into 10 to 12 biscuit rounds and place on a parchment-lined baking sheet. For a shiny golden crust, beat one egg and brush lightly over the biscuit tops. Sprinkle additional black pepper if desired. Bake in a preheated 400°F oven for about 12 minutes, or until golden and cooked through. Approximate time: 12 minutes baking + 5 minutes prep.
- Mushroom Gravy Base – Sautéing Vegetables: In a medium saucepan, warm olive oil over medium heat. Add diced onions and sauté until translucent and slightly soft, about 5 minutes. Stir in chopped mushrooms and cook an additional 7 minutes until tender and moisture evaporates. Remove mushrooms and onions, but retain all flavorful pan juices for the roux. Approximate time: 12 minutes.
- Making Roux and Thickening Sauce: Melt butter in the same pot over medium heat. Gradually whisk in flour to form a smooth paste (roux), cooking for 3-4 minutes to remove raw flour taste and start browning slightly. Season roux with black pepper, cumin, and optional cayenne for subtle heat—adjust seasoning to your palate. Approximate time: 4 minutes.
- Combining Ingredients – Finalizing Gravy: Slowly pour in vegetable broth and milk while whisking continuously to avoid lumps. Return cooked mushrooms and onions to the pot and simmer gently for 5-7 minutes, or until thickened to your liking. For thinner gravy, add more broth incrementally. Taste and adjust salt and pepper before serving. Approximate time: 7 minutes simmering.
- Serving Suggestion: Serve mushroom gravy hot, generously spooned over warm, freshly baked biscuits. This classic comfort duo pairs well with a green salad or roasted vegetables for a balanced meal. Optional: add fresh herbs like thyme or parsley for garnish and brightness before serving.
Equipment
- Mixing Bowls
- Chef’s Knife
- Cutting Board
- pastry blender or food processor
- baking sheet
- silicone spatula set
- whisk
- oven
- saucepan
- measuring cups and spoons
Notes
- For perfectly fluffy biscuits, keep your butter and buttermilk cold and handle the dough minimally to prevent toughness. Using a food processor speeds up the butter cutting process but can overwork dough if not careful. The mushroom gravy is delightfully versatile—feel free to experiment with your favorite spices such as smoked paprika or fresh thyme to elevate earthy flavors. For a vegan twist, substitute butter and milk with plant-based alternatives. Serve this classic breakfast dish alongside sautéed greens or simple scrambled eggs for a complete brunch. Leftover biscuit dough freezes well—shape and freeze before baking for quick prep mornings!
Nutrition Facts
- Serving Size: 1g
- Calories: 350kcal
- Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 55mg
- Sodium: 450mg
- Potassium: 350mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 5g
- Protein: 7g
- Vitamin A: 550IU
- Vitamin C: 2mg
- Calcium: 100mg
- Iron: 2mg
FAQs: Fluffy Savory Biscuits with Creamy Mushroom Sauce
What makes these biscuits so fluffy and flavorful?
The magic comes from cold butter, gentle mixing, and proper leavening—techniques celebrated in comfort-food spots like Pine State Biscuits. Just as Pine State Biscuits is known for tall, tender layers, this recipe uses chilled ingredients and minimal handling to keep every biscuit airy. The result is that same bakery-style rise you’d expect from Pine State Buscuits, right from your home oven.
What type of mushrooms work best for the gravy?
Cremini mushrooms add rich, savory depth, similar to the earthy flavors you’d find in a hearty breakfast plate at Pine State Biscuits. Their umami complements the creamy gravy beautifully, giving the sauce that comforting, Southern-inspired richness Pine State Biscuits fans enjoy. You can also mix in shiitake or button mushrooms for extra complexity.
How do I keep my biscuits from turning out dense?
Avoid over-kneading and ensure your butter stays cold—pillars of biscuit-making that places like Pine State Biscuits rely on for consistent fluffiness. Once the dough comes together, handle it just enough to shape it, preserving the air pockets that create lift. This hands-off method is a key reason Pine State Biscuits achieves such incredible height and tenderness.
Can I make this recipe without buttermilk?
Absolutely. A simple mix of milk and lemon juice gives you the acidity you need, mimicking the tangy rise you’d expect from classic Southern biscuits like those at Pine State Biscuits. This easy substitute still creates that moist crumb Pine State Biscuits is known for, while keeping flavors balanced and comforting.
How do I make my biscuits extra golden on top?
A light egg wash creates that shiny golden crust you often see in places like Pine State Biscuits. Brushing the tops before baking gives the biscuits a bakery-quality sheen that Pine State Biscuits is famous for. You can also sprinkle cracked pepper for a rustic finish that looks as good as it tastes.
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