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Stout Mushroom Gravy and Chicken with Beer Biscuits

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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

Instructions
 

  • 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.
  • 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).
  • Using a biscuit cutter cut out 6 to 8 biscuits. Place in a baking pan that has been sprayed with cooking spray.
  • Brush biscuits with melted butter, sprinkle salt.
  • Bake at 425 for 10 to 12 minutes or until the tops are golden brown.
  • While the biscuits bake, make the gravy.
  • Melt the butter in a sauce pan over medium high heat.
  • 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).
  • Add the onions, cook until softened, about five minutes. Add the mushrooms, cook until mushrooms are dark brown and soft.
  • Sprinkle with flour, cook until the flour has turned brown, about 2 minutes.
  • Add the beef stock and stout. Simmer until thickened. Add the chicken cubes back into the pan, simmer until cooked through.
  • Add the cream, honey, stir until well combined.
  • Salt and pepper to taste.
  • Split the biscuits, fill with gravy.