Biscuits in Gravy, Richemuloise-Style
A recipe for when the hearth is your only defense against the cold.
Yield: 6 servings
Equipment
- 1 large mixing bowl
- 1 fork or pastry cutter
- 1 Rolling Pin or a clean wine bottle
- 1 floured board or surface
- 1 cast iron skillet
- 6 oven-safe ramekins
- 1 wide iron baking tray for catching drips
- 1 baking oven
Materials
For the Herb Biscuits
- 2 3/4 cups sifted flour
- 1 tbsp honey
- 1 cup buttermilk
- 1 tsp salt
- 1/3 cup butter cubed
- 3 tbsp lard or rendered goose fat
- 2/3 cup fresh herbs chive, parsley, thyme, and sage are common
- 3/4 cup hard grated cheese aged goat, sheep's cheese, or farmhouse cheddar
- 1/2 tsp cracked black pepper
For the Gravy
- 1 tbsp butter or goose fat
- 1 large sweet yellow onion chopped
- 12 oz ground pork meat seasoned with salt, sage, and pepper
- 1/4 cup flour
- 3 cup goat's or cow's milk
- Remaining chopped herbs
- To Taste salt and pepper
Instructions
Prepare the Biscuits
- Heat the oven to a High Flame. Grease the six ramekins with butter or lard.
- In a large bowl, whisk together 2½ cups flour, honey, and salt.
- Cut in the butter and lard until the mixture resembles coarse meal or damp sand.
- Fold in ¼ cup of the herbs, the cheese, and black pepper.
- Make a well in the center and pour in the buttermilk. Stir until just combined.
- Turn dough out onto a floured surface. Knead gently 10–12 times. Roll to ¾-inch thickness. Cut into 6 rounds using a floured knife or mug rim.
Make the Gravy
- In a cast-iron skillet, melt butter or fat. Add chopped onion and cook until golden.
- Stir in the pork and cook until browned.
- Sprinkle in flour and stir until sausage is well coated.
- Slowly pour in milk and cider, stirring constantly until thickened.
- Add remaining herbs, salt, and pepper to taste.
Assemble & Bake
- Spoon gravy into the greased ramekins. Nestle a biscuit round on top of each.
- Place ramekins into a wide iron baking tray to catch any spills.
- Bake 20–25 minutes, until the biscuits are golden and the gravy bubbles at the edges.
- Let rest before serving. Add more herbs on top if you like a flourish.
Notes
Serve with a slab of black rye bread, a spoonful of pickled onions, or a smear of spiced plum preserves. If the cellar’s kind, pair with a dry white wine from the Richemulot hills. If not, cider or strong tea will do just as well.