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Stout Mushroom Gravy and Chicken with Beer Biscuits

 

Stout Mushroom Gravy and Chicken with Beer Biscuits  

Stout Mushroom Gravy and Chicken with Beer Biscuits_

 

I was once friends with a man who was 100 years old. We had a bit of an unlikely friendship, since he had reached retirement age long before I was even born. He was smart, funny, and seems to have no concept of the age gap.

Life was a constant opportunity to make people laugh, and he took full advantage of it.

When he moved to Los Angeles in the 1940’s to get his pneumonia stricken daughters out of the frigid East Coast winters, he was without money, without a job, and without an education. He walked in to a Taxi company headquarters and asked for a job. He had a fantastic driving record and a winning smile, in his book, that’s the only resume he needed. As soon as the hiring manager found out that he had only lived on the West Coast of a week, knew nothing about Los Angeles freeways, and had never driven a cab, he shut down the interview.

“If you don’t know how to get from LAX to the Roosevelt Hotel, how are you going to get the client there??”

Jack responded with this famous smile, “Well if you don’t give me the cab, it’s gonna take a whole lot longer!”

He got the job.

Jack worked as a cab driver, running tourist from the Airport to Hollywood for over 30 years. He was also the very first Employee of the Month for the cab company, and to date, the recipient of the  most complimentary letters ever sent to the cab company about any one of their employees.

As I sat with him only a few months before his 101’s birthday, eating biscuits that his nurse had made us, I asked him if he had any regrets.

“Not really. The secret to living 100 years old and not regretting anything is this: Do your best. Don’t hurt anyone. Make friends with anyone who will let you.”

 When my job moved me farther from his apartment in the valley, I wasn’t able to visit as often as I used to so I wrote letters, postmarked from my Santa Monica office. One day I got a return letter, addressed to me with flowery handwriting. It was from his 76 year old daughter:
"Jackie,
I’m not sure what it was that formed a friendship between you and my Dad, but I wanted you to know how much he valued you. Your visits brightened his day, even his week. If there was a highlight from his last decade of life, it was the time he spent with you. He spoke of you often, and although my sister and I were at first skeptical of a friendship between him and a girl in her 20’s, it quickly became clear that there was a special bond between you two. I’m so sorry to tell you that he passed away, just a week shy of his 101’s birthday. I do want you to know that we appreciate the time you spent with him in his last year. Thank you."
I cried. And ate biscuits in his honor, his favorite breakfast. To this day, "Do your best. Don’t hurt anyone. Make friends with anyone who will let you” is some of best advice I’ve gotten.

Stout Mushroom Gravy and Chicken with Beer Biscuits 3

 

Stout Mushroom Gravy and Chicken with Beer Biscuits

Ingredients

    For the Biscuits:
  • 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
  • ¼ tsp course sea salt
  • For the Chicken and Gravy:
  • 3 tbs butter
  • 2 boneless skinless chicken thighs
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup chopped yellow onion
  • 8 wt oz chopped crimini mushrooms
  • ¼ cup flour
  • 1 cup beef stock
  • ¾ cup stout beer
  • ¼ cup heavy cream
  • 1 tbs honey
  • salt and pepper to taste

Directions

  1. Preheat oven to 400.
  2. In a processor add flour, baking powder, baking soda, salt, and sugar.
  3. Pulse to combine. Add the cold butter, process until well combined. Add to a large bowl.
  4. Add the buttermilk and beer. Mix with a fork until just combined.
  5. 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.
  6. Fold the dough into thirds as you would a letter about to go into an envelope. Roll lightly, once in each direction to about 1 inch thickness, fold in thirds again. Gently roll into about 1 1/2 inch thickness (this will give you the flakey layers).
  7. Using a biscuit cutter cut out 6 to 8 biscuits. Place in a baking pan that has been sprayed with cooking spray.
  8. Brush biscuits with melted butter, sprinkle salt.
  9. Bake at 425 for 10 to 12 minutes or until the tops are golden brown.
  10. While the biscuits bake, make the gravy.
  11. Melt the butter in a sauce pan over medium high heat.
  12. Sprinkle the chicken thighs with salt and pepper. Sear on each side until golden brown, remove from the pan, chop (they do not need to be cooked through).
  13. Add the onions, cook until softened, about five minutes. Add the mushrooms, cook until mushrooms are dark brown and soft.
  14. Sprinkle with flour, cook until the flour has turned brown, about 2 minutes.
  15. Add the beef stock and stout. Simmer until thickened. Add the chicken cubes back into the pan, simmer until cooked through.
  16. Add the cream, honey, stir until well combined.
  17. Salt and pepper to taste.
  18. Split the biscuits, fill with gravy.
https://domesticfits.com/stout-mushroom-gravy-chicken-beer-biscuits/

 

Stout Mushroom Gravy and Chicken with Beer Biscuits 2

Rosemary Beer Biscuits with Stout Sausage Gravy

Rosemary Beer Biscuits with Stout Sausage Gravy4

Let’s pretend for a second that you’ve never had biscuits and gravy.

Like you’ve never sat in good company at a crappy diner in a small town eating sub par biscuits and gravy washing it down with shitty coffee like it’s the best breakfast you’ve ever had. Like you’ve never had someones grandma make them for you so early in the morning you could hardly keep your eyes open. Like you’ve never delayed the start of day two of a road trip just so that you could have a plate of southern comfort food from that place your friend once told you about.

Rosemary Beer Biscuits with Stout Sausage Gravy

But we can’t do that. Because there is something about that combination of simple ingredients, done just right, that stays with us forever. The way the perfect song pouring out your car windows as you drive down a softly worn country road on a summer afternoon makes you feel like everything’s right in the world.

The food that stays with us, that comforts us, reminds us of home, is almost always simple food. It’s these dishes that are worth making, and remaking, over and over, making small adjustments that no one but us really notices, because dishes like this stay with us.

Rosemary Beer Biscuits with Stout Sausage Gravy2

 

 

Rosemary Beer Biscuits with Stout Sausage Gravy

Yield: 6-8 servings

Ingredients

    For the biscuits:
  • 3 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp chopped fresh rosemary
  • 8 tbs unsalted cold butter, cut into cubes
  • 1/2 cup buttermilk
  • 2/3 cup Belgian ale (or wheat beer)
  • 2 tbs melted butter
  • ¼ tsp course sea salt
  • For the gravy:
  • 1 lb pork sausage (raw, without casing)
  • ¼ cup finely chopped white onion
  • 1 tbs butter
  • 6 tbs flour
  • 3 cups whole milk
  • 1 cup stout
  • ¼ tsp salt
  • ½ tsp pepper
  • 1 tsp Worcestershire sauce
  • ¼ tsp cayenne pepper
  • Optional
  • 4 large eggs, fried

Directions

  1. Preheat oven to 400.
  2. In a processor add flour, baking powder, baking soda, salt, sugar, and rosemary.
  3. Pulse to combine. Add the cold butter, process until well combined. Add to a large bowl.
  4. Add the buttermilk and beer. Mix with a fork until just combined.
  5. 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.
  6. Fold the dough into thirds as you would a letter about to go into an envelope. Roll lightly, once in each direction to about 1 inch thickness, fold in thirds again. Gently roll into about 1 1/2 inch thickness (this will give you the flakey layers).
  7. Using a biscuit cutter cut out 6 to 8 biscuits. Place in a baking pan that has been sprayed with cooking spray.
  8. Brush biscuits with melted butter, sprinkle salt.
  9. Bake at 400 for 12 to 15 minutes or until the tops are golden brown.
  10. To make the gravy add the sausage to a pan over medium high heat. Cook, breaking up with a wooden spoon, until browned. Add the onions and butter, stirring and cooking until onions are browned, about 5 minutes. Sprinkle with flour. Whisk until flour is well combined. Cook until flour has browned. Add the milk, stout, Worcestershire, salt, pepper and cayenne pepper. Cook until thickened, about 8 minutes.
  11. Top the biscuits with gravy and fried eggs, if desired.
https://domesticfits.com/rosemary-beer-biscuits-stout-sausage-gravy/

A HUGE Thank You to my Facebook Fans who suggested I work on a Beer Biscuits and Gravy recipe. You guys are always an inspiration.

Rosemary Beer Biscuits with Stout Sausage Gravy3

Sweet Potato Beer Biscuits With Maple Sage Butter

 

 

I didn’t grow up eating Sweet potatoes.

I never saw them on my Thanksgiving table or at Sunday dinner. They just didn’t exist in my world. Until one chilly afternoon in College when I stopped by the dorm room of a Souther friend of mine who had just pulled a Sweet potato, covered in butter and brown sugar out of the microwave. She was nuts. A Vegetable with sugar on it? I couldn’t get over how strange it was to enjoy a vegetable as if it was some kind of dessert. She offered me a bite, and my instinct to recoil was overtaken by my overwhelming curiosity. I was hooked.

I shocked at how much I love it. It was a comfort food, and it was a vegetable. Biscuits, made from scratch, are a bit the same. Although I didn’t grow up with anything other than a biscuit from a tube with a fear inducing opening method, those always seemed amazing to me. Another incredible comfort food.

And the beer isn’t just here for the novelty of it. Beer is a mild leavening agent, giving this biscuits a lighter, more tender texture. For this recipe, I like a Hefeweizen or a Pumpkin Ale.

Sweet Potato Beer Biscuits With Maple Sage Butter

Ingredients

    For the Biscuits:
  • 1 large sweet potato
  • 2/3 cup beer
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • pinch salt
  • 1 tbs sugar
  • 1 stick butter, cold, cut into small cubes
  • 1 tbs melted butter
  • For the Butter:
  • 3 tbs butter, room temperature
  • 1 sage leaf, minced
  • 1 tsp pure maple syrup

Directions

  1. Preheat oven to 425.
  2. Pierce the sweet potato all over. Microwave on high until soft, about 3 to 5 minutes. Remove from oven and allow to cool enough to work with. Remove and discard skin, add sweet potato to a bowl (should be about 3/4 cup of sweet potato mash).
  3. Add the beer to the sweet potatoes and using a potato masher, stir and mash until completely combined.
  4. In a bowl, add the flour, baking powder, baking soda, salt and sugar. Mix to combine.
  5. Add the butter cubes and using your fingers or a pastry blender, rub the butter into the flour until completely combined.
  6. Add the sweet potato beer mixture and mix until just combined.
  7. Form dough into a ball and place on a lightly floured surface. Form into a square, about 1 1/2 inches high, and about 1 foot long. Cut into square biscuits. Place on a baking sheet covered with a Silpat or parchment paper. Brush with melted butter.
  8. Bake at 425 for 15-18 minutes.
  9. In a small bowl, add the maple syrup ingredients and stir until combined.
  10. Serve biscuits warm, with maple sage butter.
https://domesticfits.com/sweet-potato-beer-biscuits-with-maple-sage-butter/

 

 

 

Bacon Fat Biscuits

I’m a bit of a bacon fat hoarder. I make excessive amounts of bacon on weekends, straining and storing the bacon fat that gets left behind into small containers that are now littering my fridge. 

I have to find ways to use it. I make tortillas with bacon fat, which are delightful and this past weekend biscuits were also made in an attempt to decrease my ever-growing stash. 

Bacon and biscuits. Saturday Breakfast Indulgence at its best. 

Bacon Fat Biscuits 

1 cups cake flour 

1 cup all-purpose  

1 tsp baking powder

1/2 tsp baking soda 

1/2 tsp salt

1 tsp sugar

5 tbs bacon fat

2/3 buttermilk, plus an additional 1/4 cup, divided 

1 tbs melted butter 

Preheat oven to 450

In a food processor, combine both types of flour, salt, baking powder, baking soda and sugar. Give a quick pulse until combined. Add the bacon fat and process until the flour and bacon fat are well combined and look like course crumbs. Add 2/3 cup milk and pulse until just barely combined. Add additional milk, a bit at a time until all of the dough has been dampened and pulls away from the sides of the food processor. Don’t over process or your biscuits will be tough. 

Remove from food processor and place on a floured surface. Form into a long rectangle and cut into squares with a sharp knife. This will give you square biscuits without any waste. Since over worked dough becomes tough, "scraps" left over from cutting out round biscuits can’t really be re-rolled and used, they should be discarded. Forming the dough into a long rectangle and cutting with a sharp knife will allow you to use all the dough as biscuits without any waste. 

Cover a baking sheet with parchment paper, then place the biscuits on the sheet. Brush with melted butter. 

Bake at 450 for 10-12 minutes or until golden brown. 

Cheddar Beer Biscuits

When you go about baking biscuits, beer is a great addition. Not only because beer is fantastic will every possible edible substance, but because the the carbonation is an amazing leavening agent that lends itself well to culinary beer usage.

For this recipe I used a Orange Wheat beer from Hangar 24, a Southern California based brewery. The beer was beautiful and the flavors where perfect for these biscuits. When I pick up a beer with fruit on the label, I am initially a touch apprehensive. I wait for the possibility of a Hard Cider like taste with the hesitation of a contused prostitute, before taking a sip. I am HAPPY to report that the natural orange was perfectly subtle and a well balanced citrus flavors, with a clean, crisp finish.

Even after cooking, the flavors stayed intact and complimented the white cheddar beautifully.

 

I also used Kerrygold cheese, although this has nothing to do with Oktoberfest, it’s just really great cheddar. The flavors are perfect for this recipe.

Cheddar Beer Biscuits

2 cups of flour

1/2 tsp sea salt

1 1/2 tsp black pepper

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp sugar

1 stick (8 tbs) butter, cut into small cubes

1/2 cup craft wheat beer (Orange Wheat from Hanger 24 preferred)

1/2 cup white cheddar (Kerrygold reserve preferred)

Preheat oven to 400.

Put the flour, salt, pepper, baking powder, baking soda and sugar in your food processor and pulse until combined. Add your butter cubes and  process until the butter is evenly distributed, about 1-2 minutes.

Move to a bowl and add the cheese and beer and stir until combined.

 

Dump the dough onto a floured surface. Squish together with your hands to form a ball and then flatten into a rectangle about 6  inches wide and 10 inches long and 2 inches high. Use a sharp knife to cut the biscuits into squares.

 

You can make them as big or small as you want, but this recipe will make 6-8 average sized biscuits.

Place the biscuits on a baking sheet covered with parchment paper. Sprinkle the top with a bit of sea salt and pepper.

Bake for 12-14 minutes or until light golden brown.

 

Oktoberfest Beer Recipe: Cheddar Beer Biscuits

Oktoberfest started this past Saturday, September 17th, marking the 201st anniversary of this high holiday devoted to beer. In honor of the German festivities, I am declaring this week "Beer Week" on Domestic Fits.

I have a love and a passion for really fantastic craft beer that started while working as a waitress at a micro brewery when I was in college. I was able to get a tour of the brewery and a crash course in beer making from two very excited, self proclaimed "Beer Geeks." Up until this point the idea of a "Beer Guy" conjured up images of frat boys playing beer pong, but the Geeks changed all that for me. They were excited about the beer, the flavors, the process of it and the difference between an Ale and a Lager (FYI: there are several differences but the main difference is a Lager is brewed longer). I was hooked and a world of flavors opened up. Lucky for me, the West Coast has a fantastic, seemingly endless, supply of craft beers. If you are ever so lucky to visit us, and you love the art of beer, take a tour of a microbrewery. Beer guys are the nicest breed.

Although the true Oktoberfest celebrations won’t allow any beer to be served at the festival that aren’t brewed within the Munich City limits, I decided against using German beer. I love German beer, its lovely, but the locavore spirit of using what is close by is what I wanted to capture. For this recipe I used a Orange Wheat beer from Hanger 24, a Southern California based brewery. The beer was beautiful and the flavors where fantastic for these biscuits

I also used Kerrygold cheese, although this has nothing to do with Oktoberfest, it’s just really great cheddar. The flavors are perfect for this recipe.

Get the recipe on my other blog, The Beeroness!

Get the recipe on my other blog, The Beeroness!

Lemon Pepper Biscuits

This was my breakfast this morning. Even if you aren’t a make-it-from-scratch kinda guy, biscuits should be the exception to that rule. A homemade biscuit tastes so wonderful, and it takes only about 10 minutes to throw these babies together. Plus, the leftovers are great for sandwiches.

Lemon Pepper Biscuits

2 cups of flour

1/2 tsp sea salt

1 1/2 tsp black pepper

1 1/2 tsp lemon zest

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp sugar

1 stick (8 tbs) butter, cut into small cubes

1/4 cup whole milk

1/4 cup of carbonated water

1 tbs lemon juice

Preheat oven to 450.

I’ve mentioned this before, a time or 12, but overworking dough makes it tough. The less you work with dough the better the texture. BUT, when making biscuits it’s important to make sure that all the butter is distributed evenly or you’ll get pockets of butter that will cook differently. Your goal is to distribute the butter as quikly and evenly as possible. To do this, cut the butter into small cubes and have a food processor do the quick work for you.

Put the flour, salt pepper, zest, baking powder, baking soda and sugar in your food processor and pulse until combined. add your butter cubes and  process until the butter is evenly distributed, about 1-2 minutes. Then add the milk, lemon juice and carbonated water and process until the liquid is well combined with the dry ingredients, about a minute.

Dump the dough onto a floured surface. Squish together with your hands to form a ball and then flatten into a rectangle about 6 -8 inches long and 2 inches high. Use a sharp knife to cut the biscuits into squares. You can make them as big or small as you want, but this recipe will make 4-6 average sized biscuits.

Place the biscuits on a baking sheet covered with parchment paper. Sprinkle the top with a bit of sea salt and pepper.

Bake for 12-15 minutes or until light golden brown.