Recipes

Red Chili Biscuits with Wild Mushroom Gravy

ClickThru Red Chili Biscuits with Wild Mushroom Gravy ClickThru
Photo Courtesy of Epiphany

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yields

Serves 6 as a Main Dish or 12 as an Small Plate

    Red Chili Biscuits
  • 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
  • Wild Mushroom Gravy
  • 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
steps

Red Chili Biscuits

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl whisk together all dry ingredients. Add butter and combine with your hands until coarse and mealy.
  3. In a separate bowl whisk together buttermilk, white miso, and red chili paste.
  4. In stand mixer, slowly add wet ingredients to dry ingredients until a dough forms. Divide dough in half.
  5. On a floured surface roll out to thickness of ¼-inch and stamp out biscuits with biscuit cutter. Repeat with remaining dough.
  6. Bake for 10-15 minutes or until tops are golden brown.

Wild Mushroom Gravy

  1. 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.
  2. Strain cooled mushroom stock through cheesecloth and reserve.
  3. In another pot sauté onions and garlic in olive oil and butter until soft.
  4. Add mushroom broth and heavy cream and reduce until thick like a gravy.
  5. Five minutes before serving add fresh mushrooms and cook just through
  6. Add salt and pepper to taste.

To Assemble

  1. Heat biscuits until crispy in oven, then place in a wide rimmed bowl or platter.
  2. Top with warm mushroom gravy and garnish with chives or green onion.
  • from Chef Tres Jackson of Epiphany, Tuscaloosa, AL

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