Fustini's Oils and Vinegars
Cheddar and Green Chili Biscuits

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Cheddar and Green Chili Biscuits

Cheddar and Green Chili Biscuits


Submitted by Corporate Chef Andy Stewart

Servings12

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
Sage and Wild Mushroom Sausage Gravy
  • 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

Step 1. 

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.


Step 2.  Sage and Wild Mushroom Sausage Gravy

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.




Customer Reviews

  1. BEST biscuit and gravy recipe ever!

    I have made this twice and both times it was to RAVE reviews. It will become a staple at our family brunches. I did use fresh jalepeno in the biscuit instead of the green chilis and had cayenne crush olive oil on hand (sub. for the chipolte oil) I did the biscuits as spoon drop vs. rolled for a time saver. Love this one!

    Reviewed by theresa galante on Dec. 30, 2020, 8:19 a.m. | Permalink

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