Toasted Walnut & Brown Butter Biscuits with Roasted Walnut and Mushroom Gravy

YIELD: 12 servings

For the biscuits:
4 ½ cups all-purpose flour
½ Tbsp. granulated sugar
1 Tbsp. kosher salt
1 ½ Tbsp. baking powder
1 heaping tsp. baking soda
9 oz. butter, cold, unsalted, cut into small pieces
½ cup walnuts, roasted, rough chop
13 ½ oz. buttermilk

For the topping:
2 oz. butter, unsalted, melted and browned in pan on stovetop
2 oz. heavy cream
2 oz. buttermilk
sea salt, optional, as needed to sprinkle on top

For the mushroom gravy:
1 tsp. extra virgin olive oil
¼ cup shallots, minced
1 Tbps. fresh thyme, stems removed
1 cup crimini mushrooms, thinly sliced
1 cup white mushrooms, thinly sliced
1 cup walnuts, rough chop
½ Tbsp. kosher salt
½ Tbsp. pepper
1 Tbsp. extra virgin olive oil
½ cup sherry
2 Tbsps. garlic, roasted, mashed
2 cups cream
8 oz. vegetable stock
1 tsp. hot sauce
¼ tsp. nutmeg

1.    For the biscuits: Preheat oven to 350°F. In mixing bowl, combine dry ingredients together with fork. Cut in butter using pastry blender or fork/hands until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with hands until a sticky dough forms.
2.    Turn dough out onto floured surface. Gently fold dough over itself 3 or 4 times to create layers. Form by hand into 4-oz. biscuits, or use ring or biscuit cutter. Do not overwork dough or biscuits will be flat. The less you work the dough, the lighter and fluffier the biscuits will be.
3.    Transfer dough rounds onto a sheet pan. Gather scraps and repeat. Make a dimple in the centers of the biscuits to help top rise evenly. Brush with browned butter, cream and buttermilk mixture. Bake for 10 to 12 minutes until golden brown.
4.    For the mushroom gravy: Add oil to pan, then add shallots and herbs. Caramelize over medium-low heat and then add mushrooms, salt, pepper and additional olive oil. Cook to brown color, about 10 minutes.
5.    Deglaze the pan with sherry, then add remaining ingredients. Cook down on medium-high heat for about 15 minutes, or until sauce thickens to coat the back of a spoon. Adjust seasoning as needed with salt and pepper and serve over biscuits.
Photo: California Walnuts  Recipe: Dave Martin