Ace Hotel Pittsburgh Buttermilk Biscuits with Mushroom Gravy Recipe
Ace Hotel Pittsburgh’s buttermilk biscuits with mushroom gravy were a beloved brunch staple at Whitfield, featuring flaky, buttery biscuits smothered in a rich, savory mushroom gravy that highlighted local ingredients and elevated comfort food.
Make this Straight-From-the-Restaurant Ace Hotel Pittsburgh Buttermilk Biscuits with Mushroom Gravy Recipe at home and your Buttermilk Biscuits with Mushroom Gravy will taste just like Ace Hotel Pittsburgh.
Photo by Ron Dollete
Ace Hotel Pittsburgh Buttermilk Biscuits with Mushroom Gravy
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Straight-From-the-Restaurant
During the quarantine period of 2020, many restaurants were kind enough to share some of their most popular recipes on their websites so that fans could enjoy their favorite dishes at home. Alton has spent hours tracking down these recipes. This was a very cool thing for the restaurants to do and we are proud that we can help them share these recipes with their fans.
Ace Hotel Pittsburgh Buttermilk Biscuits with Mushroom Gravy Recipe from 2020 is a Straight-From-the-Restaurant Recipe.
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Ace Hotel Pittsburgh
Ace Hotels are a collection of design-forward, culture-driven boutique hotels known for blending a laid-back, artistic vibe with modern hospitality. Founded in Seattle in 1999 by Alex Calderwood, Wade Weigel, and Doug Herrick, the brand quickly gained a reputation for transforming historic or industrial spaces into stylish, community-focused hubs that attract creatives, travelers, and locals alike. Each location embraces the character of its city, offering a mix of vintage and contemporary design, local art, and a welcoming, unpretentious atmosphere.
Ace Hotel Pittsburgh, housed in a beautifully restored YMCA building in the city’s East Liberty neighborhood, epitomized the brand’s ethos of adaptive reuse and thoughtful curation. Opened in 2015, the hotel featured high ceilings, exposed brick, and a mix of mid-century and industrial furnishings that felt both curated and lived-in. A major highlight was Whitfield, its acclaimed in-house restaurant, which showcased a menu focused on locally sourced, elevated comfort food. Helmed by talented chefs, Whitfield became a destination for brunch lovers and steak enthusiasts, emphasizing Pittsburgh’s rich culinary heritage.
The hotel embodied Ace’s philosophy of creating inclusive, community-oriented spaces, often serving as a gathering place for artists, musicians, and creatives. Unfortunately, Ace Hotel Pittsburgh closed in 2020 due to financial strains exacerbated by the pandemic. However, its impact on the local hospitality scene remains, having set a high standard for boutique hotels in the city. Ace Hotels continue to thrive in other locations, staying true to their mission of fostering creativity and cultural connection through thoughtful design and hospitality.
Buttermilk Biscuits
Buttermilk Biscuits have a rich history deeply rooted in Southern culinary traditions, evolving over centuries into a beloved and iconic comfort food. Originating in the United States, biscuits trace their lineage back to European and Native American influences. The use of buttermilk in biscuits became prominent in the South due to the abundance of dairy farms and the availability of buttermilk as a byproduct of churning butter.
Traditionally, buttermilk biscuits are made with simple ingredients, including flour, baking powder, salt, butter, and, of course, buttermilk. The key to their flaky texture lies in the incorporation of cold fat (often butter or shortening) into the dough and the leavening action of baking powder. The buttermilk contributes a tangy flavor and acidity that reacts with the baking powder to create a light and airy rise.
These biscuits quickly became a staple in Southern households, gracing breakfast tables and accompanying various meals. The tradition of serving biscuits with gravy, fried chicken, or as a side with other Southern dishes has solidified their place in the region’s culinary heritage.
Buttermilk biscuits gained national popularity, transcending regional boundaries, and can now be found in various forms across the country. Many fast-food chains, diners, and restaurants, both in the South and beyond, include buttermilk biscuits on their menus, often offering unique twists or variations. The enduring appeal of buttermilk biscuits lies in their versatility, acting as a canvas for both sweet and savory accompaniments.
Beyond their popularity in the United States, buttermilk biscuits have also influenced global culinary trends, inspiring variations in other cuisines. Whether served with jam and butter for breakfast or as a fluffy component of a savory dish, buttermilk biscuits remain a cherished and versatile culinary delight, embodying the warmth and comfort associated with Southern cooking traditions.
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Ace Hotel Pittsburgh Buttermilk Biscuits with Mushroom Gravy Recipe
Ace Hotel Pittsburgh’s buttermilk biscuits with mushroom gravy were a beloved brunch staple at Whitfield, featuring flaky, buttery biscuits smothered in a rich, savory mushroom gravy that highlighted local ingredients and elevated comfort food. Make our Ace Hotel Pittsburgh Buttermilk Biscuits with Mushroom Gravy Recipe at home. With our Secret Restaurant Recipe your Buttermilk Biscuits with Mushroom Gravy will taste just like Ace Hotel Pittsburgh.
Yield: 10 Servings
Ingredients
- Ace Hotel Pittsburgh Mushroom Gravy (See the Recipe Box below for this Recipe)
- 2 1/2 pounds Flour
- 3/4 ounce Salt
- 2 ounce Sugar
- 1 1/2 ounce Baking Powder
- 1/2 ounce Baking Soda
- 14 ounces Butter cold
- 26 ounces Buttermilk
Instructions
- Prepare Ace Hotel Pittsburgh Mushroom Gravy according to the recipe in the Recipe Box below. Set aside. (NOTE - For easy preparation, do this before starting the biscuits -- This can also be done in advance. Store in a tightly sealed container, in the refrigerator, until ready to use. Reheat before serving. OR -- If you are experienced and able to juggle separate recipes simultaneously, do the prep before starting the biscuits and cook the gravy while the biscuits are baking. Your choice.)
- Preheat oven to 350°F.
- In a large bowl, add flour, salt, sugar, baking powder and baking soda. Mix to combine.
- Add cold butter. Mix by hand until flour and butter create a crumbly texture.
- Slowly pour in buttermilk, gently mixing just until a workable dough forms.
- Roll dough out to about 1-inch thick, then fold and repeat. Keep a light touch throughout to ensure tender, flaky biscuits. Fold and roll no more than 10 times to maintain the right texture.
- Cut into biscuits using a ring cutter or a knife.
- Place biscuits on a greased baking sheet.
- Place in preheated oven. Bake for 5 minutes, then rotate the pan and bake for another 5 - 6 minutes, until golden and fluffy.
- Remove from oven and serve warm with Ace Hotel Pittsburgh Mushroom Gravy.
Ace Hotel Pittsburgh Buttermilk Biscuits with Mushroom Gravy
A Local & Regional Favorite Resort Copycat Recipe
To See ALL of Our Ace Hotel Pittsburgh Copycat Recipes - Click HERE To See ALL of Our Resort Restaurant Copycat Recipes - Click HERE To See ALL of Our Breakfast Copycat Recipes - Click HERE To See ALL of Our Breads, Rolls, Biscuits and Muffins Copycat Recipes - Click HERE Ace Hotel Pittsburgh Buttermilk Biscuits with Mushroom Gravy Recipe is a Straight-From-the-Restaurant Recipe To See ALL of Our Straight-From-the-Restaurant Copycat Recipes - Click HERESPOTLIGHT RECIPES
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Ace Hotel Pittsburgh Mushroom Gravy Recipe
Yield: 10 Servings
Ingredients
- 1 1/2 pounds Crimini Mushrooms cleaned
- 1 Onion cut into 6 or 8 wedges
- 6 cloves Garlic peeled
- 1/2 pound Butter
- 1 cup Flour
- 1/4 cup Brandy
- 1 cup Heavy Cream
- 1 quart Half & Half
- 1 tablespoon Sage chopped
- 1/4 teaspoon Nutmeg grated
Instructions
- Add mushrooms, onion and garlic to a food processor. Process until chopped fine.
- Place butter into a medium skillet. Place over medium heat.
- When butter has melted and is hot (do not burn), add mushroom mixture. Cook thoroughly.
- Sprinkle in flour. Continue cooking for a few minutes until well-incorporated.
- Pour in brandy. Cook for 5 more minutes to enhance the depth of flavor.
- Add cream and half & half. Cook, stirring, until mixture becomes bubbly and thick.
- Season with nutmeg and fresh sage.
- Serve immediately or store in a tightly sealed container, in the refrigerator, until ready to serve. Reheat before serving.
Photo of “Biscuits and Gravy” is by Ron Dollete and is used by permission under the Attribution-NoDerivs 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nd/2.0/legalcode.en. Thank you, Ron. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of Ace Hotels Pittsburgh. Recipe source – often, but not exclusively, the restaurant’s website, a magazine or newspaper article, a promotional video or a promotional book or handout – is presumed to be honest (this is the recipe used in the restaurant or a scaled down “home version” of a larger recipe) and accurate (no mistakes were made in the presentation). Recipe has been changed only to fit the style and format of this website – Ingredients and instructions are exactly the same as presented in the shared recipe. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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