Kitchen by Brad, Mo-Na Food, Red Rooster Winery
Buttermilk Biscuit
| 3½ c | flour |
| 1 T | baking powder |
| 2 t | kosher salt |
| ¾ c | unsalted butter, cut into cubes |
| 1¼ c | buttermilk |
Preheat oven to 350ºF.
In the bowl of a mixer with a paddle attachment mix all dry ingredients together. Add the cubes of butter and mix until the butter cubes break down to the size of coarse cornmeal. Add buttermilk and mix only until just incorporated. Roll out on a lightly floured surface until an inch thick. Cut into desired shapes. Place on a baking sheet, brush the tops with butter and bake for 20-25 minutes.
Makes 12 biscuits.
Wild Mushroom Ukrainian Gravy
| 2 T | butter |
| ½ c | onion, finely diced |
| 1 c | fresh mushrooms, sliced |
| 2 c | dried wild mushrooms, reconstituted in hot water |
| 1 T | fresh garlic, crushed |
| ¼ c | white wine |
| 2 c | heavy cream |
| kosher salt and pepper to taste |
Heat a large pan. Melt butter, add onion and cook until the onions are soft. Add the fresh mushrooms and cook until they release their water. Add garlic and season.
Squeeze excess water out of the reconstituted mushrooms. Lightly chop, so pieces are medium-sized. Add to pan. Deglaze with white wine, add heavy cream and simmer until a light sauce consistency has been reached. Season with salt and pepper.
Makes 3-4 cups sauce.
To serve, spoon a generous portion of gravy over the biscuit.