Post by Alison Hein.
At a recent McCafferty Family Reunion, we had the pleasure of having creative and talented Chef Michael Panza prepare a few meals for us. When asked if he would be willing to help with a breakfast post, Chef Michael readily complied, creating his spicy, southern-style take on biscuits and gravy.
Chef Michael started preparing the night before, when he slow-cooked some extra barbecued beef brisket during our Friday night barbecue. Then, on Saturday morning, he used the smoky brisket as a base for the rich and creamy gravy. To balance out the dish, he decided to spice up some humble biscuits with some fiery jalapeños and a touch of garlic. A little extra kick from some sharp cheddar filled out the biscuits and turned them a deep golden hue.
Hot, tangy biscuits, covered with rich, smoky gravy and colored with sliced green onions were a sight to behold. We all tucked into our meal, relishing the southern, spicy and special flavors; relishing the gift of Chef Michael’s breakfast.
Jalapeño Cheddar Biscuits
1 jalapeño pepper (or about 1 tablespoon chopped)
2 cups white flour
1 tablespoon baking powder
1 teaspoon salt
¼ teaspoon garlic powder
⅓ cup butter, plus an additional 2 tablespoons for butter biscuit tops
1¾ cup buttermilk
½ cup grated cheddar cheese
Wash, trim and seed jalapeño pepper. Dice finely and set aside.
Preheat oven to 425°. Lightly grease baking sheet and set aside. Combine flour, baking powder, garlic powder, and salt in large bowl. Cut butter into small pieces and mix with flour, using your hands, a pastry cutter, or two forks, until mixture resembles coarse sand. Pour buttermilk all at once into flour mixture, and stir until just mixed. Lightly stir in jalapeño pepper and cheddar cheese.
Melt the remaining 2 tablespoons of butter over medium high heat, and continue to cook until lightly browned. Set aside.
Drop batter onto prepared baking sheet using a greased ¼-cup measure. Bake until crispy and golden, 12 to 15 minutes. Brush with browned butter.
Makes approximately 8 biscuits.
2 tablespoon vegetable oil
¼ yellow onion, diced
1 pound cooked beef brisket, chopped into ¼-inch pieces (or substitute corned beef or sausage)
3 cups heavy cream
1 tablespoon corn starch
2 tablespoons water
Salt and pepper, to taste
2 green onions, sliced into thin rounds, for garnish
Add vegetable oil to a medium, heavy pan and heat over high heat. Add onions and cook, stirring frequently, for 1 to 2 minutes, until onion is softened. Add chopped brisket, and stir on high for another minute or two. Pour in heavy cream, reduce heat to low, and gently simmer gravy for about 5 minutes.
In a small bowl, mix corn starch with water to make a slurry. Pour corn starch slurry into gravy, whisking constantly, until gravy is thickened. Season with salt and pepper and keep warm until ready to serve.
To serve, arrange biscuits on plates and top with brisket gravy. Garnish with green onion and serve immediately.
Makes about 3 cups of gravy.