A recipe for Green Chile Biscuits and Country Gravy. A great recipe for Country Gravy with Green Chile Biscuits. Wakey wakey biscuits and gravy! Picture this. Log cabin, fire, trees, fresh air, hot man (or woman, whatever floats your boat), wilderness. You wake up in the morning to the fresh smell of chile biscuits in the oven. “Whoa, awesome” you think. Yea, because it is awesome. Your hypothetical perfect man has made you biscuits and gravy in the wilderness. You only hope that the meal you are about to eat lives up to the high expectations you have for the person making them for you. Well guess what? These Green Chile and Cheddar Biscuits with Country Gravy do. If there are any dudes reading this blog post (which ok, to be real, I know mostly women read this), this is totally the secret “hi we woke up together this morning and it might be awkward but I like you so I don’t want it to be” secret meal plan. Make these for any woman, and they will probably fall in love with you. For real.
♥ Teri

Green Chile and Cheddar Biscuits with Country Gravy
Makes 16, 2 ½ inch biscuits

Ingredients:
biscuits:
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon baking soda
½ cup (1 stick) unsalted butter, cubed
1 (7 ounce) can diced green chiles, drained
1 cup mild cheddar, grated
2/3 cup buttermilk
heavy cream for brushing
sausage gravy:
3 tablespoons unsalted butter, melted
½ lb breakfast sausage
2 tablespoons all purpose flour
1 cup whole milk or half & half
½ teaspoon black pepper
salt to taste

Directions:
1. Preheat oven to 425°F.
2. Sift of whisk together the flour, baking powder, baking soda, and salt.
3. Using a pastry cutter, two knives or your fingers cut butter into the flour mixture until a coarse mealy texture has been achieved.
4. Fold in the chiles and cheddar.
5. Add buttermilk and mix until the dough just comes together.
6. Form dough into an 8 to 10 inch disc about ½ inch thick.
7. Using a 2 inch circle cutter cut 16 biscuits and place onto a parchment lined baking sheet.
8. Bake for 16 to 20 minutes or until gold brown. Remove from oven and allow to cool slightly.
9. While the biscuits cool prepare the gravy: Melt 2 tablespoons butter in a saucepan over medium-high heat.
10. Add sausage and brown, about 4 minutes. Remove sausage from the pan and set aside.
11. Drain all but 1 tablespoon fat from the saucepan. Add remaining butter to pan and melt.
12. Whisk in flour until fully incorporated and continue to whisk, about 2 minutes.
13. Add milk to pan and continue to whisk until smooth and gravy begins to thicken, 3 to 4 minutes. Stir in pepper.
14. Add sausage back to pan and stir. Season with salt and serve warm over biscuits.

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