RecipeCastle

Bitchin’ Biscuits and Gravy

Bitchin’ Biscuits and Gravy

Ingredients

  • 2 1/2 cupsall-purpose flour: The foundation of the biscuits (providing structure and flakiness.)
  • 1 tbspgranulated sugar: Adds a hint of sweetness to balance the savory flavors.
  • 1 tbspbaking powder: A leavening agent that helps the biscuits rise and become fluffy.
  • 1/2 tspfine sea salt: Enhances flavor and brings all the ingredients together.
  • 2 tspgarlic powder: Adds a savory depth to the biscuits.
  • 1 tspsmoked paprika: Introduces a subtle smokiness (elevating the flavor profile.)
  • 1/2 tspcayenne pepper (optional: For those who enjoy a little heat in their biscuits.)
  • 1/2 cupunsalted butter (melted and cooled: Provides richness and a buttery flavor.)
  • 1 cupcold buttermilk: Contributes moisture and tenderness to the biscuits.
  • 1 cupshredded sharp cheddar cheese: Rich and tangy (it adds a delightful cheesy flavor.)
  • 1 tbspfresh chives (finely chopped: Gives a fresh accent to the biscuits.)
  • 4 slicesthick-cut turkey bacon (diced: Adds a crispy and savory element to the gravy.)
  • 1 lbground turkey breakfast sausage: Replacing traditional pork sausage (it provides the same hearty flavor.)
  • 1 tbspunsalted butter: For sautéing (contributes richness to the gravy.)
  • 1large shallot (finely chopped: Adds sweetness and depth to the flavor.)
  • 8 ozbaby bella mushrooms (thinly sliced: Offers umami and texture.)
  • 2garlic cloves (minced: Essential for flavor and aromatic appeal.)
  • 1/2 tspdried sage: A classic herb that pairs beautifully with sausage.
  • 1/2 tspsmoked paprika: Enhances the flavor with a hint of smokiness.
  • 2 tbsptomato paste: Introduces acidity and depth to the gravy.
  • 3 tbspall-purpose flour: Helps thicken the gravy.
  • 1/4 cupchicken stock: Adds moisture and depth of flavor.
  • 2 cupsmilk (any type: Creates a creamy texture for the gravy.)
  • 2 tbspfresh chives (finely chopped (garnish): Enhances presentation and flavor.)

Instructions

  1. 1

    Preheat your oven to 450°F (230°C). In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tbsp granulated sugar, 1 tbsp baking powder, 1/2 tsp fine sea salt, 2 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper (optional).

  2. 2

    In a separate cup, mix 1/2 cup melted unsalted butter and 1 cup cold buttermilk until well combined and clumpy. Pour this mixture into the dry ingredients along with 1 cup shredded sharp cheddar cheese and 1 tbsp finely chopped fresh chives.

  3. 3

    Gently work the dough with your hands on a floured surface, kneading it just until combined. Flatten the dough to about 1/2 inch thickness.

  4. 4

    Using a biscuit cutter or the top of a can, cut out 8 biscuits. Place them on a parchment-lined baking sheet.

  5. 5

    Bake in the preheated oven for 10-12 minutes, or until the biscuits are golden brown.

  6. 6

    In a skillet over medium-high heat, cook 4 slices diced turkey bacon until crispy, then transfer them to a paper towel-lined plate. Drain excess grease from the skillet.

  7. 7

    In the same skillet, cook 1 lb ground turkey breakfast sausage until browned, breaking it apart while cooking. Season with salt and pepper to taste.

  8. 8

    Push the sausage to one side of the skillet and add 1 tbsp unsalted butter, 1 large chopped shallot, 8 oz sliced baby bella mushrooms, and 2 minced garlic cloves. Sauté everything together for about 2 minutes.

  9. 9

    Stir in 2 tbsp tomato paste and 3 tbsp all-purpose flour, cooking for about 1 minute until it thickens slightly.

  10. 10

    Slowly add 1/4 cup chicken stock and 2 cups milk, stirring continuously to incorporate. Allow the gravy to simmer for 8-10 minutes until thickened, adjusting the seasoning as necessary.