I absolutely love this dish! I’m a savory girl in the morning so I’ve always appreciated a good biscuits and gravy. I think it’s just one of those meals you can enjoy no matter the time of day! I love putting a runny egg on top, which has been a theme for my posts lately since spring is coming and the chickens are starting to regularly lay again. Not only is this dish delicious, it’s also extremely easy to make and there are many ways you can put your own twist on it! These cheddar chive biscuits are giving red lobster rolls (but probably healthier) which is the only thing I ever liked there. They may seem intimidating but this drop method isn’t as time consuming or technical as traditional biscuits. You still get the flakey deliciousness of all biscuits but it requires less work and comes together in less than 30 minutes! The gravy can be made many ways with whatever flavors you prefer, this is just how I like to do it!
Strain Pairing:
Disco Biscuits is an India-dominant strain created by crossing the popular Girl Scout cookies x UGORG strains . It’s a pretty mellow strain, high in myrcene, limonene, and pinene making it a solid choice for something that stimulates the brain and relaxes the body. It usually has a fairly high THC percentage (25%-28%) making it an ideal strain for making infusions. Of course, you can use whatever butter you have on hand! The flavor wont be affected and I recommend using strains with the terpenes you prefer.
Cannabis Ingredients:
- 2 tbsp Infused butter
Serving size – about 4 @ 30mg each
Ingredients:
Cheddar Chive Biscuits-
- 1 cup buttermilk
- 1 stick of butter (8 tbsp)
- 2 cups AP flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 1/2 tsp sugar
- 1/4 tsp paprika
- 1/2 tsp salt
- 1 1/2 finely shredded cheddar
- 1/4 cup chopped chives
Ganja Gravy –
- Olive oil
- 8 oz chopped mushrooms of choice
- 1/2 tsp salt
- 1/4 tsp fresh garlic or powder
- 1 lb of sage ground pork (could season regular pork with dried sage also)
- 1/2 tsp black pepper
- 1/2 tsp turmeric
- A couple splashes of white wine or apple cider vinegar
- 2 tbsp canna-butter (or less depending on preference- replace with regular)
- 1 tbsp regular butter (or more depending on preference- replace with canna-butter)
- 4 tbsp AP flour
- 2 cups veg or protein broth
Recipe:
Biscuits –
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper
- Measure out your buttermilk and place it in the freezer while you prepare the other ingredients. *You want the milk chilly! This will help give the biscuits the same flakey texture as cutting in the butter would
- Sift all the dry ingredients into a large bowl. Add in the shredded cheese and chopped chives
- Once the milk has been in the freezer for about 10 minutes take it out and add in the cooled melted butter. It will start to take create clumps
- Add the milk/butter to the dry ingredient mixture. With a rubber spatula gently mix all of the ingredients together until everything is fully incorporated and not sticking to the bowl. If it’s too wet add in a little bit of flour at a time until it firms up. Make sure not to over mix!
- Create rounds and place them on the lined baking tray, spacing about 1.5 inches apart
- Bake for 12-15 minutes until slightly golden on top
Ganja Gravy-
- In a large pot, start cooking the mushrooms at medium heat with olive oil and salt. Let them cook down a bit, about 5 minutes before adding in some black pepper and turmeric
- Add in a small splash of sherry vinegar, apple cider vinegar, or white wine to deglaze the pan and let it cook down for about a minute.
- Turn the heat up to medium-high and add in the sage pork. Keep it moving and cook the pork completely before deglazing the pan once more
- With a slotted spoon remove the pork and mushrooms from the pot and reserve it in a separate bowl. There should still be some pork fat and mushroom juice in the pot – keep it in there
- In that same pot with the fat, melt the butter on low heat. Add in the flour and cook/stir it for a couple minutes to create a roux. Depending how much fat was in the pot it will either be a bit dry or a bit pasty, either texture is fine
- Pour in the stock while whisking everything together. Mix until you don’t see any clumps
- Simmer for a few minutes while it thickens up then add in the mushrooms and sausage. Keep it simmering until everything is warmed through and its at the consistency you like
Once the biscuits and the gravy are done all you have to do is combine and enjoy!