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Ingredients
- 3 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp sugar
- 8 tbs unsalted cold butter, cut into cubes
- 1/2 cup buttermilk
- 2/3 cup Belgian ale (or wheat beer)
- 2 tbs melted butter
- 1/4 tsp course sea salt
- 3 tbs butter
- 2 boneless skinless chicken thighs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup chopped yellow onion
- 8 wt oz chopped crimini mushrooms
- 1/4 cup flour
- 1 cup beef stock
- 3/4 cup stout beer
- 1/4 cup heavy cream
- 1 tbs honey
- salt and pepper to taste
Preparation
Step 1
Directions
Preheat oven to 400.
In a processor add flour, baking powder, baking soda, salt, and sugar.
Pulse to combine. Add the cold butter, process until well combined. Add to a large bowl.
Add the buttermilk and beer. Mix with a fork until just combined.
Add to a well-floured flat surface, pat into a rectangle. Using a cold rolling pin (preferably marble) gently roll into a large rectangle, about 1 inch in thickness, using as few strokes as possible.
Using a biscuit cutter cut out 6 to 8 biscuits. Place in a baking pan that has been sprayed with cooking spray.
While the biscuits bake, make the gravy.
Melt the butter in a sauce pan over medium high heat.
Add the onions, cook until softened, about five minutes. Add the mushrooms, cook until mushrooms are dark brown and soft.
Add the beef stock and stout. Simmer until thickened. Add the chicken cubes back into the pan, simmer until cooked through.
Add the cream, stir until well combined.
Salt and pepper to taste.
Split the biscuits, fill with gravy.