recipe
yields
Serves 6 as a Main Dish or 12 as an Small Plate
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small cubes
¾ cup whole buttermilk
2 tablespoons white miso
2 tablespoons fermented red chili paste
4 cups water
2 cups dried wild mushrooms
1 bundle of fresh thyme
1 cup white wine
4 garlic cloves, minced
1 sweet onion, sliced
¼ teaspoon olive oil
1 tablespoon unsalted butter
4 cups heavy cream
4 cups fresh wild mushrooms
Salt and pepper
Fresh chives or green onions, finely chopped, for garnish
Red Chili Biscuits
Wild Mushroom Gravy
steps
Red Chili Biscuits
- Preheat oven to 350 degrees.
- In a large mixing bowl whisk together all dry ingredients. Add butter and combine with your hands until coarse and mealy.
- In a separate bowl whisk together buttermilk, white miso, and red chili paste.
- In stand mixer, slowly add wet ingredients to dry ingredients until a dough forms. Divide dough in half.
- On a floured surface roll out to thickness of ¼-inch and stamp out biscuits with biscuit cutter. Repeat with remaining dough.
- Bake for 10-15 minutes or until tops are golden brown.
Wild Mushroom Gravy
- In a stock pot add water, dried mushrooms, thyme, and white wine and bring to a boil then remove from heat and steep overnight in the refrigerator.
- Strain cooled mushroom stock through cheesecloth and reserve.
- In another pot sauté onions and garlic in olive oil and butter until soft.
- Add mushroom broth and heavy cream and reduce until thick like a gravy.
- Five minutes before serving add fresh mushrooms and cook just through
- Add salt and pepper to taste.
To Assemble
- Heat biscuits until crispy in oven, then place in a wide rimmed bowl or platter.
- Top with warm mushroom gravy and garnish with chives or green onion.
Date Published: 03.11.15
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- from Chef Tres Jackson of Epiphany, Tuscaloosa, AL