Buttermilk Turkey Gravy over Mashed Potato Biscuits

By Andrea Kruse

  • Yield:

    8 Servings


  • For the Mashed Potato Biscuits:
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1 1/2 cups cold mashed potatoes
  • 1 egg , beaten
  • 2/3 cup + 2 tablespoons buttermilk, divided
  • For the Turkey Gravy:
  • 1/2 cup diced onions
  • 1/2 cup roughly chopped button mushrooms
  • 2 tablespoons flour
  • 1 1/2 cups turkey drippings, or turkey stock
  • 1/2 cup buttermilk
  • 1/2 cup diced turkey meat
  • salt and pepper, to taste


  1. Preheat the oven to 450°F.
  2. In a medium bowl, whisk together the flour, baking powder and salt. Cut in the cold butter until the pieces are no larger than peas. Mix in the mashed potatoes.
  3. Create a well in the middle of the bowl to pour in the egg and ⅔ cups buttermilk. Stir the mixture until a loose dough forms, then turn out onto a floured surface. Cut into biscuits with a large cutter or glass.
  4. Place on an. Brush the tops with buttermilk and bake for 15 - 18 minutes until the biscuits are golden brown on top.
  5. To make the gravy: In an Anolon Advanced Home Skillet, sauté the onions and mushroomsuntil translucent. Stir in the flour and cook until golden and fragrant.
  6. Add the turkey drippings and whisk until it comes up to a simmer and begins to thicken. Turn off the heat once it reaches desired thickness.
  7. Add in the buttermilk, turkey meat and season with salt and pepper to taste. Spoon turkey gravy over the biscuits and top with a poached or fried egg.