Cheesy JalapeƱo Biscuits with Black Trumpet Mushroom and Sausage White Gravy
Hereās something thatās a little bit more on the ānormalā spectrum in terms of food since I know some of my creations might be difficult for the average homesteader to find use for. I dehydrate hot peppers and powder them to save space, and this cheesy jalapeƱo biscuit is the perfect place to use them. Iām not much of a canner since Iām pretty lazy, so most of the bumper crop of veggies get dehydrated or frozen. Itās amazing how a pound of peppers can turn into no more than a few spoonfuls of powder, but it makes using them for seasoning things great. Always store them in glass, as plastic can cause it to lose flavor.
I also have a jar of dehydrated black trumpets that I foraged which are a great versatile mushroom to use for applications like this. White gravy with a little bit of black trumpet gives it an earthy and umami flavor.
Finished with a sunnyside duck egg, and we had a comfort brunch of ābiscuits and gravyā ready. I used a muffin tin just to keep everything tidy.
Ingredients for Biscuit
- 2.5 cups flour
- 1/2 cup cold butter
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 teaspoons baking powder
- 1 cup cold milk
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 2 tablespoons shredded cheddar cheese
- 1 tablespoon jalapeƱo powder, or 3 tablespoons fresh minced jalapeƱos
- Preheat oven to 400 degrees Fahrenheit.
- Combine the cold butter and flour, salt, sugar, garlic powder, baking powder, oregano, and jalapeƱo powder in a food processor until the butter is pea sized. If using fresh peppers, do not add to food processor.
- Combine with milk, fresh peppers if using, shredded cheddar cheese and mix until dough forms into a ball. Roll out and punch biscuits or just cut and place into muffin tin.
- Bake for 12-15 minutes or until biscuits are golden. Serve with a sunnyside or poached duck egg and sausage gravy (recipe below.)
Ingredients for Black Trumpet Mushroom and Sausage White Gravy
- 2 cups milk
- 2 heaping tablespoons of flour
- 1 tablespoon butter
- 1/2 cup breakfast sausage crumbles
- 2 tablespoons dried black trumpet mushrooms, crushed
- Salt and pepper to taste
- Brown sausage on the stove over medium high heat. Remove and add butter to pan.
- Stir flour into the oil and cook until starting to golden. Add milk and dried trumpet mushrooms and bring to a simmer until thickened. Stir in sausage, salt and pepper to taste.
- Add in more flour and water slurry if you like it thicker. Otherwise serve with biscuits and eggs.