Directions

For the Biscuits

1. Preheat oven to 450 F

2. Mix the dry ingredients together well in a large bowl.

3. Cut the butter into small pieces and use a fork or pastry cutter to cut it into the dry mixture until there are no pieces bigger than the size of a pea. 

4. Mix the liquid in, stirring as you go, until the dough barely starts to form a shaggy mass. 

5. Turn the dough out onto a floured work surface and roll it out until it is about 1" thick. Fold it in thirds. Repeat this step two more times. 

6. Cut the biscuits into 3" squares and place them on a parchment lined baking sheet. Brush the top with a little milk or egg wash and sprinkle with black pepper. Bake until they turn golden brown, 10-15 minutes. 

For the Gravy

1. Finely chop the mushrooms and garlic. In a large sauté pan over medium high heat with 2 Tbsp of oil until the onions start to caramelize and turn brown. 

2. In a separate pot, warm your broth over medium high heat. 

3. In a separate pot, melt the butter and slowly start to add in the flour, a little at a time, whisking vigorously as you go. Alternate between adding the warm broth and the flour until you have the quantity and consistency of gravy that you desire. Add in the mushrooms, garlic, fennel salt and additional salt and pepper to your liking. Keep it on a low heat until you are ready to serve. 

For the Brassicas

1. Steam the brassicas in a large covered pot for five minutes. Top the steamed greens with vinegar and seasonings in a large bowl. 

2. Slice the bacon cross wise into thin strips. In a large frying pan over medium heat, cook the bacon until it is crispy and turning lightly brown. Add the brassicas and liquid into the pan and turn up the heat. Cook until the liquid cooks off and the greens start to get rich umami browning. Taste and adjust salt to your liking.