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CHEF'S CORNER

 
Buttermilk, Scallion, Cheese Biscuits
Served with Turkey Sausage Gravy &Warmed Cranberry Jam
By: Aham Amachi
 

 

So, the crisper, cooler weather of Autumn is upon us once again. That means it must be time to breakout those cold weather comfort food recipes. Soups, stews, chilis (just to name a few) are all wonderful comfort foods that we dive into especially this time of the year. Biscuits and gravy, and in the spirit of the upcoming season, a minor nod to Thanksgiving with the turkey sausage gravy and the warmed cranberry jam. Enjoy!
 
Ingredients:
 
Buttermilk Scallion Cheese Biscuits

 


 

3 1/2 cups buttermilk cold, shaken
(reserve 1 1/2 cup)
4 eggs cold
8 cups all-purpose flour
4 TBSP baking powder
6 TSP salt
6 sticks unsalted butter frozen
4 cups cheese shredded (I used an equal blend of extra sharp cheddar, Colby jack, Monterey jack, medium sharp cheddar and cheddar jack)
4 scallions washed well & finely sliced white & 1/3 of the green
2 eggs beaten with 2 TBSP whole milk
1 shaker everything bagel spice
 
Turkey Sausage Gravy
3 lbs. turkey breast fresh ground**
6 TBSP fresh sage minced
1 TBSP fresh thyme leaves rough chopped
2 1/2 TBSP flat leaf parsley rough chopped
2 TSP fennel ground
1 TSP fennel whole seed
2 TSP fresh nutmeg ground
2 1/4 c onion sm. dice
12 cloves garlic minced
4 cups whole milk
1 cup all-purpose flour
2 TBSP canola oil
Salt & fresh ground black pepper to taste
 
Cranberry Jam
1 lb. fresh cranberry (IQF cranberries can be substituted)
3 oranges peel & juice
1 cup +2 TBSP sugar
2 TBSP vanilla extract
Salt to taste
 
Directions:
 
Buttermilk Scallion Cheese Biscuits

  1. Pre-heat oven to 425 degrees.
     
  2. Using a box grater, grate the frozen butter on the large whole side. Place in the freezer until you are ready to the flour.
     
  3. In a large mixing bowl sift in the 8 cups of all-purpose flour, 4 tbsp baking powder and 6 tsp of salt.
     
  4. Fold scallions and cheese into the flour mixture.
     
  5. Gently incorporate frozen shredded butter into the flour mixture until the butter is roughly the size of couscous.
     
  6. In a medium mixing bowl combine 2 cups of the shaken buttermilk and the 4 eggs. Whisk until fully combined.
     
  7. Create a well in the flour mixture and pour in the buttermilk/egg mixture. Gently fold the flour mixture into the buttermilk /egg mixture.
     
  8. When the dough begins to form incorporate 1 cup of the reserved buttermilk. Gently mix the dough.
     
  9. At this point if all the flour has not been incorporated into the dough add the remaining buttermilk.
     
  10. Once the dough has been formed cover the mixing bowl with plastic wrap and refrigerate for 1 hour.
     
  11. Line two 13"x18" baking sheets with parchment paper. Retrieve the rested dough from the refrigerator.
     
  12. Using a 2oz ice cream scoop portion the biscuit on to the sheet trays. You will get roughly 30 biscuits out of the batch using the 2oz scoop.
     
  13. Brush the biscuits with egg/whole milk mixture. Lightly shake on the everything bagel spice onto each biscuit.
     
  14. Place the biscuits into the oven for 10 minutes. After 10 minutes switch racks and rotate the baking sheet pans 180O. Bake for an additional 10 minutes.
     
  15. After the second 10 minutes remove the biscuits from the oven and let them cool.
     
  16. Once cooled the biscuits can placed in storage bags and refrigerated.
     
Turkey Sausage Gravy
  1. In a medium saucepan add 4 cups of whole milk with the 2 tsp of nutmeg and gently warm.
     
  2. Place another medium saucepan on the stove top over medium heat. Add the 2 tbsp of canola oil the pan and let it begin to slightly shimmer. Add the onions and a pinch of salt to help the onions sweat. Once the onions begin to become translucent add the garlic, ground fennel and the chopped thyme. Let the mixture sweat for another 2-3 minutes or until the garlic becomes fragrant.
     
  3. Add in the ground turkey and let it cook through. Keep the saucepan on medium low to medium high heat so the ground turkey doesn’t begin to brown.
     
  4. Once the ground turkey is fully cooked through add the 1 cup of flour. Stir in thoroughly. Cook until flour becomes a light blond colored roux.
     
  5. Once the roux becomes light blond slowly stir in the warmed milk. Keep stirring until the milk, roux and ground turkey mixture are fully incorporated.
     
  6. Let the gravy gently simmer for 15-20 minutes, stirring occasionally until the gravy begins to thicken.
     
  7. Stir in the fennel seeds, chopped parsley and chopped sage and let the gravy cooked for another 5 minutes.
     
  8. Taste the gravy and adjust the seasoning if needed.
     
  9. Let the gravy cool and transfer to storage container.
     
  10. The gravy can be reheated on the stove top with 1 cup of whole milk to 1 1/2 cups of gravy.
     
Cranberry Jam
  1. In a medium heavy duty saucepan add the fresh cranberries, the orange peel, orange juice, sugar and vanilla extract and cook over medium low heat.
     
  2. Let the mixture cook for 20-30 minutes. The cranberries will burst and release their juices.
     
  3. Remove the jam from the heat. Taste and add a 1/4 tsp salt if needed. Let cool.
     
  4. Add the cooled jam into a blender and puree until smooth. (a stick blender or food processor will work just as well).
     
  5. Pour jam storage container and refrigerate.
     
Plating
 


 

  1. Pre-heat oven to 350 degrees.
     
  2. Place biscuits on a parchment lined baking sheet tray and place in the oven for 10 minutes to warm through.
     
  3. In a medium saucepan add 1 cup of whole milk to 1 1/2 cups of gravy and place on the stovetop over medium heat. Bring to a gentle simmer and let the gravy reduce slightly to thicken.
     
  4. In medium sauté pan add the cranberry jam and warm through over medium heat.
     
  5. For a single serving place the warmed biscuit on the plate of your choosing.
     
  6. Top the biscuit with a 6oz ladle of the turkey gravy and 2 tbsp of the cranberry jam.
     
**Notes - If you do not want to grind your own turkey breast you can substitute a sweet Italian turkey sausage and remove the meat from the casing
 
 

Aham is a graduate of The Restaurant School in Philadelphia. He has worked as cook at Cuvee Notre Dame in Philadelphia and Sous Chef at the former 'Stazi Milano' in Jenkintown. Currently, he is the Manager of Operations for The Philadelphia Catering Company.
 
 
 
 

 
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