by Chef Matthew Krenz

Biscuits and gravy has always been a staple in my household. Growing up, my grandmother would make a cocoa gravy, just before sending us back home with our parents, as a special treat for helping around the farm. My father would make a sausage milk gravy, loaded with black pepper, on the weekends to give my mother a much needed break. Back then the biscuits likely came from a can or a box of bisquick, and the gravy quickly became the star.

I am excited to pass these memories down to my daughter now that she is old enough to help in the kitchen – though the biscuits will be from scratch.

This recipe is one that I played around with a little bit during my time at The Asbury. It has a bright spice and some umami from the ‘nduja with a unique sharpness that I love from an aged sheep’s milk cheese. This would be a lovely addition to an elevated brunch gathering with friends or family that want to try something a bit more adventurous. I hope you enjoy it!

Manchego and green onion biscuit

Makes 6-8 biscuits

Ingredients:

2 c. self-rising flour
1 c. Petit Basque (or similar aged sheep’s milk cheese), grated
8 oz. cold butter, grated
2 green onions (green parts only), thinly sliced
1½ tsp. garlic powder
1 tsp. fresh cracked black pepper
¾ c. buttermilk, plus some to brush before baking

Directions:

1. Preheat oven to 425°F.
2. In a large bowl, stir together the pepper, garlic powder, and self-rising flour.
3. Mix in the butter until it’s evenly coated and consistent texture, roughly pea sized
4. Fold in the cheese and green onions.
5. Put mixture in the freezer for 15 minutes.
6. Mix in buttermilk until almost combined.
7. Turn onto a lightly floured surface and fold/knead 2-3 times until fully combined.
8. Roll to 1 ½ “ – 2” thickness, then cut biscuits with a biscuit cutter.
9. Brush the tops with a little bit of buttermilk
10. Place on baking sheet and cook for 10-15 minutes (until cooked all the way through and golden on top).

‘Nduja Gravy

Serves 6-8

Ingredients:

¼ c. butter, salted
¼ c. flour
2 c. milk
½ tsp. salt
½ tsp. freshly cracked black pepper
2-4 oz. ‘nduja to taste (more creates a spicier, more intense flavor)

Directions:

1. Melt the butter, then add in the flour and stir until combined.
2. Cook for 2-3 minutes, making a basic blonde roux.
3. Stir in ‘nduja, then add salt and pepper.
4. Whisk milk, a little at a time, and stir continuously until thickened. Serve immediately.

Enjoy!

Unpretentious People Say...

Other Articles You Might Enjoy