Biscuits and Gravy

Recipe author: Michaela Hammer

Category: Dinner or Breakfast

Preparation Time: 45 minutes  

Cook Time: 1 hour

Michaela shares her tips for making the perfect, local biscuits and gravy with a side of sweet braised raab and crispy bacon.

Ingredients:

For the Biscuits:

- 2 cups Lonesome Whistle Soft White Pastry Flour

- 1 cup Lonesome Whistle Hard Red Bread Flour

- 1 Tbsp baking powder

- 1 tsp salt

- 1/2 cup unsalted butter

- 1 cup milk or buttermilk

For the Gravy:

- 1 lb mushrooms (shiitake, oyster, lion's mane, hedgehog, or a mixture)

- 4 cloves Circle H garlic

- 3 Tbsp butter

- 1/4 cup all-purpose flour

- 3 cups broth

- 1 tsp fennel pollen salt

- Salt and pepper to taste

For the Brassicas:

- 1 lb brassicas (galettes, broccoli, and/or raab)

- 4 oz Fair Valley Bacon

- 2 Tbsp Spoiled Rotten Black Strap Vinegar

- 1 tsp Moondog's smoked chili flakes

- Salt to taste

Directions:

For the Biscuits:

1. Preheat oven: Preheat the oven to 450°F.

2. Mix dry ingredients: In a large bowl, mix the soft white pastry flour, hard red bread flour, baking powder, and salt.

3. Incorporate butter: Cut the butter into small pieces and use a fork or pastry cutter to blend it into the dry mixture until the pieces are no larger than a pea.

4. Add liquid: Gradually stir in the milk or buttermilk until the dough starts to form a shaggy mass.

5. Roll and fold: Turn the dough onto a floured surface and roll it out to about 1" thick. Fold it in thirds and repeat this step two more times.

6. Cut and bake: Cut the dough into 3" squares, place them on a parchment-lined baking sheet, brush the tops with milk or egg wash, and sprinkle with black pepper. Bake for 10-15 minutes or until golden brown.

For the Gravy:

1. Prepare mushrooms and garlic: Finely chop the mushrooms and garlic.

2. Sauté: In a large sauté pan, heat 2 Tbsp oil over medium-high heat and cook the mushrooms and garlic until the onions start to caramelize and brown.

3. Warm broth: In a separate pot, warm the broth over medium-high heat.

4. Make gravy: In another pot, melt the butter and gradually whisk in the flour, alternating with the warm broth until you reach the desired gravy consistency. Add in the mushroom mixture, fennel salt, and season to taste with additional salt and pepper. Keep warm until serving.

For the Brassicas:

1. Steam brassicas: Steam the brassicas in a large covered pot for five minutes.

2. Season: Toss the steamed greens with vinegar and seasonings in a large bowl.

3. Cook bacon: Slice the bacon into thin strips. Cook in a large frying pan over medium heat until crispy.

4. Combine: Add the brassicas and their liquid to the pan with the bacon. Increase the heat and cook until the liquid evaporates and the greens start to brown. Adjust salt to taste.