Pumpkin Biscuits and Spicy Portobello Gravy


There is nothing like an Ohio Fall.  I have lived and visited many places in my life and none of them compare to Ohio when the air turns crisp and the leaves begin to change.  On my walk to work I have noticed the brave first leaves beginning to fall and feel the urgency to soak it all in. It feels silly to have such strong feelings towards something quickly fleeting, I know, but so much of the good in my life has come in the autumn. 

While in my fall daze, I think a lot about food (per usual). I think of hearty stews, dark leafy greens, and my mother's pumpkin bread. When I was young my mother would make large batches of her famous bread and the spicy aroma would waft through the house and wake us all.  I think that is why I (and everyone) crave spicy, warm, comfort foods during this time of year; our bodies know that winter is near and grasp on to warmth anywhere it can.  

Pumpkin Biscuits


  • 2 cups whole wheat pastry flour 
  • 2 1/12 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoons pumpkin pie spice
  • 1/2 cup plain greek yogurt
  • 3 Tablespoons of coconut oil (room temp.)
  • 3/4 pumpkin puree
  • 1/4 cup maple syrup

*Plus flour for dusting and optional 1/2 Tablespoon of melted coconut oil for brushing


Preheat oven to 425 degrees. Mix all dry ingredients in a bowl.  In a separate bowl, mix all wet ingredients- then add to dry.  Stir until combine (use hands to fully incorporate). Dust clean, flat, surface with more flour. Place dough on floured surface and roll with rolling pin until 1/2- 3/4 inch thick.  Use biscuit cutter or cup to punch out 6-8 biscuits. Optional: brush surface of biscuits with melted coconut oil (adds color). 

Place dough biscuits on baking sheet and bake in oven for 10-12 minutes. Remove from oven and enjoy with Portobello Gravy (recipe below). 

Spicy Portabello Gravy


  • 8 ounces cleaned and sliced portobello mushrooms 
  • 2+ 1 Tablespoons of Olive Oil
  • 1 clove of garlic, minced
  • 1 teaspoon of dried thyme
  • 3 Tablespoons wheat flour
  • 2 cups organic vegetable stock
  • 1/3 cup skim buttermilk*
  • 1/2- 1 teaspoon hot sauce 
  • salt and pepper to taste


In a large, deep, skillet add 2 Tablespoons of olive oil and turn the pan the medium heat. Once the oil is heated, add the mushrooms and sautee for five minutes.  Add garlic and last Tablespoon of olive oil to the pan and sautee for another 1-2 minutes. Then add and stir in both thyme and flour.  Cook for 1 minute, stirring casually to avoid burning.  

Pour in stock and turn heat up a little.  Bring liquid to simmer and allow to cook down a bit (5-8 minutes).  Once liquid has cooked down to a gravy-like consistency, add buttermilk, hot sauce, salt and pepper. Cook for one more minute or until desired consistency is met. 

Pour gravy over hot biscuits. 

*  Mix 1/3 cup skim milk + 1/2 teaspoon of vinegar and allow to sit for a minute. Stir before adding to recipe.


Spontaneous me, Nature,
The loving day, the mounting sun, the friend I am happy with,
The arm of my friend hanging idly over my shoulder,
The hillside whiten'd with blossoms of the mountain ash,
The same late in autumn, the hues of red, yellow, drab, purple, and
light and dark green,
The rich coverlet of the grass, animals and birds, the private
untrimm'd bank, the primitive apples, the pebble-stones,
Beautiful dripping fragments...

-Walt Whitman, Spontaneous Me