Biscuits and Mushroom Gravy in 35 Minutes

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. Use a pastry cutter or fork to work the cold butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the cold buttermilk just until a dough forms; do not overmix.
5. Pat the dough into a 1-inch thick circle on a floured surface, cut into rounds, and bake for 12–15 minutes until the tops are golden.
6. Heat 1 tbsp of butter in a skillet over medium-high heat. Add the chopped mushrooms in a single layer and let sit undisturbed for 3–4 minutes until mahogany-colored.
7. Stir and cook the mushrooms for another 3 minutes until moisture has evaporated.
8. Reduce heat to medium. Add the remaining butter, diced onion, and garlic, sautéing until the onion is translucent.
9. Sprinkle in the flour and stir constantly for 2 minutes to cook out the raw flour taste.
10. Slowly whisk in the milk, stirring continuously to prevent lumps. Simmer for 5 minutes until the gravy is thick and glossy.
11. Stir in the smoked paprika, salt, and pepper.