Cheddar and Green Chili Biscuits
Cheddar and Green Chili Biscuits
Submitted by Corporate Chef Andy Stewart
Soups and Breads
Ingredients
- 2 cups Bisquick or pancake mix
- 1 tablespoon Fustini's Chipotle olive oil
- 1 tablespoon sugar
- 2 tablespoons diced green chilies, canned or fresh
- 2 ounces cheddar cheese, shredded
- 1/2 cup buttermilk, or more if needed
- 1 pound bulk breakfast sausage
- 1 small onion, finely diced
- 8 ounces mushrooms, sliced
- 2 tablespoons Fustini's Sage and Wild Mushroom olive oil
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup chicken stock
- 2 cups of milk
- 2 tablespoons sage, fresh or rubbed
- salt and pepper to taste
Directions
- Preheat oven to 375 degrees. Place baking mix, olive oil, sugar, chilies and cheese in a large mixing bowl and stir to combine. Slowly add buttermilk to wet the dry ingredients. Once enough buttermilk is added, remove dough from bowl and knead a few times to combine. Continue kneading until the dough just comes together - do not over mix. Roll dough out into 1-inch thickness. Cut into approximately 2-inch rounds and place on an ungreased baking sheet at least 1/2-inch apart. Bake for 10-12 minutes or until golden brown, puffed and fully cooked. To serve: slice biscuit sideways and place the gravy mixture between the two halves.
- Brown sausage in a large pot over medium heat until no longer pink and fully cooked. Drain fat if necessary. Add onions and mushrooms and cook until all moisture has evaporated about 8-10 minutes. Add olive oil, butter and cook another 5-8 minutes until the butter has melted. Sprinkle in flour and stir continuously until flour is cooked, another 5-8 minutes. Add chicken stock and stir to incorporate fully. Add milk and sage, reduce heat to low and continue cooking, stirring frequently, until gravy is slightly thickened, 15-20 minutes longer. Season with salt and pepper.
Leave a comment