Mushrooms with Plantation Buttermilk Biscuits

Preparation time: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Cook time: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Servings: 8


  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 4 tablespoons Madeira or Sherry
  • salt to taste
  • 1 lb mushrooms, sliced
  • butter for sauteing
  • 2 tablespoons minced shallots
  • 1 cup unbleached flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon butter or margarine
  • 1 cup buttermilk or sour milk

  1. In a small saucepan heat butter to bubbling, add flour and stir with wooden spoon over low heat until well cooked (5 minutes). Slowly stir in cream and cook, stirring constantly over moderate heat until smooth and slightly thickened. Stir in wine and continue cooking one minute, taste, add salt as desired.
  2. Mushrooms: Saute mushrooms, take up from pan and keep warm. In same pan saute shallots until limp but not brown. Gently fold shallots and mushrooms through sauce. Keep warm in a pan of hot water or if biscuits are ready serve at once over hot biscuits. Sprinkle with paprika, garnish with parsley.
  3. Biscuits: In a medium bowl stir together dry ingredients. Work in butter with your fingertips until mix resembles crumbs. Add milk, stir until just moistened. Knead 10 to 12 strokes on a lightly floured board. Pat dough to 1/2 inch thickness. Cut with a biscuit cutter and transfer to an ungreased baking sheet, lined with parchment paper. Brush tops with milk. Bake at 375 degrees for 15 minutes.

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