Biscuits with Gravy
Chef Mason Hereford
Turkey and the Wolf
Biscuits and cream gravy are a Southern staple and make a festive addition to a holiday brunch. Chef Mason Hereford of Turkey and the Wolf in New Orleans created an on-trend version of the gravy, substituting plant-based ground meat for the typical ground pork or sausage. Fresh herbs, lots of garlic and onions, miso and Louisiana hot sauce pump up the flavor.
¼ cup butter
¼ cup all-purpose flour
3/4 lb. plant-based ground blend
4 cups diced onions
¼ cup chopped garlic
2 tsp. fresh thyme, picked and chopped
2 tsp. fresh sage, picked and chopped
4 cups whole milk
1 cup heavy cream
1½ tbsp. miso
Scant 1 tsp. apple cider vinegar
Scant 1 tsp. Worcestershire sauce
1 tbsp. Louisiana-style hot sauce
Kosher salt and freshly ground black pepper, to taste
15 buttermilk biscuits, split
1. For roux, in medium skillet over medium-high heat, melt butter. Sprinkle in flour and whisk to combine. Cook, stirring often, for 5 minutes; set aside
2. For gravy: In heavy, deep skillet or saucepot, brown ground blend according to package directions. Remove and reserve.
3. In same pot, saute onions and garlic until onions are translucent, about 10 minutes. Stir in herbs and roux; cook for 2 to 3 minutes longer. Stir in milk, cream, miso, vinegar, Worcestershire and hot sauce; bring to a simmer. Season with salt and pepper to taste,
4. To serve, plate split biscuits and spoon about 6 ounces of gravy over top. Garnish with fresh cracked pepper and chives.
Photograph courtesy of MorningStar Farms Incogmeato