Buttermilk Biscuits with Spicy Tomato Gravy & Greens

By ltrodrigu

Ingredients

• For Buttermilk Biscuits:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 tablespoon kosher salt
• 1/2 cup unsalted butter, frozen
• 3/4 cup full-fat buttermilk
• flour, for work surface
• 1 tablespoon butter, melted
• For Spicy Tomato Gravy & Greens:
• 6 tablespoons butter, divided
• 1/2 white onion, finely diced
• 1 cup shiitake mushrooms, finely diced
• 3 cloves garlic, minced
• 1 teaspoon chopped fresh thyme
• 2 teaspoons Harissa powder or paste
• 1/4 cup all-purpose flour
• 3 cups whole milk to pan
• 1 (14-ounce) can fire-roasted tomatoes, drained
• 1 small bunch of Swiss or rainbow chard, stemmed and chopped
• salt, to taste
• freshly ground black pepper, to taste
• 1 teaspoon fresh lemon juice

Details

Servings 6

Preparation

Step 1

Make Buttermilk Biscuits:
Preheat oven to 400 degrees. In a mixing bowl, sift together flour and baking powder. Mix in salt. Using the wide holes on a box grater, grate butter into bowl. Use your fingers to massage butter into flour mixture until the size of small pebbles. Add buttermilk, stirring with fork, until dough comes together.

Dust work surface with flour. Turn dough out onto work surface and knead just until it comes together. Gently pat dough into a 1-inch-thick rectangle. Fold dough in half to make a square, then gently pat into a rectangle again. Fold in half again. Pat dough into a 6-by-9-inch rectangle about 1 inch thick. Use a sharp knife or bench scraper to cut dough into 6 smaller rectangles. Transfer to a baking sheet. Brush melted butter on tops of biscuits. Bake until puffed and golden, 16-18 minutes.

Make Spicy Tomato Gravy & Greens:
Heat a cast-iron skillet over medium heat. Add 2 tablespoons butter to pan. Once melted, add onion and mushrooms. Cook until vegetables are soft and caramelized, about 5 minutes. Stir in garlic, thyme and Harissa, and cook 1 minute more. Add 4 tablespoons butter. Once melted, add flour and cook, stirring constantly, until flour has absorbed all the butter and you have a light roux, 1 minute. Slowly add milk to pan, stirring constantly to break up any lumps. Bring gravy to a simmer.

Stir in tomatoes and chard. Cook until chard is tender, about 3 minutes. Season with salt and freshly ground black pepper to taste, then stir in lemon juice. Adjust seasoning as necessary.

To serve, spoon over warm, split buttermilk biscuits.