Biscuits and Gravy

Chef Steven Watson

Marion Street Eatery

Elevated comfort foods have been drawing a dedicated crowd to MSE since opening nearly nine years ago. Steven centres his biscuits and gravy dish around a childhood favourite, bannock. To ensure a flaky dough, he grates in cold butter, which reduces the time needed to incorporate into the flour.

Ingredients

Biscuits

2 cups all purpose flour, plus more in reserve for dusting and correcting

1 Tbsp baking powder

1 tsp salt

1/2 cup cold butter, grated

1/2 cup cheddar, cubed

1/4 cup chopped scallion

1 cup cold water

Chicken

8 medium sized chicken thighs, boneless and skinless

1 tsp garlic powder

1 tsp onion powder

1 tsp dry thyme

1 tsp salt

1 Tbsp ground black pepper

2 Tbsp olive oil

Breading

2 cups flour

1/2 cup corn starch

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp dry thyme

1 Tbsp pepper

1 Tbsp salt

3 eggs, whisked well

1/4 cup 2% milk

Gravy

1 cup heavy cream

1/2 cup chicken stock

1/2 cup white onion, sliced

1 tsp dry thyme

1 Tbsp honey

2 tsp black pepper, ground

salt to taste

corn starch slurry (2 Tbsp each corn starch and water, taste along the way)

1 Tbsp olive oil

Pickled Onion

1 red onion, sliced thinly into rings

1 cup water

1/4  cup white vinegar

1 Tbsp sugar

1 tsp salt

Pickled Cucumber

2 cups cucumber, sliced thin

2 Tbsp garlic, minced

1 cup water

1/4 cup white vinegar

1 Tbsp salt  

1 tsp dried dill

Method

Biscuits

1. Preheat oven to 350°F.
2. Mix flour, baking powder and salt together well. 
3. Add butter and cut into flour mixture. 
4. Add cheddar and scallions, toss.
5. Add water and hand mix until combined. The texture should be sticky but doesn’t leave residue on your finger when you touch it.  
6. Roll the dough out to about 1 inch thick, then cut into 4 pieces, either into squares or using a round ring cutter. 
7. Bake for 15 to 20 minutes, until medium golden brown and cheese is oozing out. 
8. Let rest for at least 5 minutes once baked.

Chicken

1. Toss spices and oil with chicken. 
2. Place seasoned chicken pieces flat into a plastic Ziploc bag (or two), removing all air. 
3. In lieu of a sous vide machine, submerge bag up to its seal, in a large pot of water and simmer at 165°F for 1 hour. Water should be at a gentle boil.
4. Remove bags from water, cool and chill in the bag.

Breading

1. Mix dry ingredients in a bowl. 
2. Whisk eggs and milk until smooth. 
3. Preheat oil to 350°F. 
4. Toss the chilled chicken pieces in the flour mix. 
5. Shake off excess, dip into the egg mixture, pull out and let excess drain, then back into the flour mix. 
6. Remove chicken from the flour mix, shake off excess, place in hot oil and fry until golden brown.

Gravy

1. Heat the oil in a pot over medium heat. 
2. Add the onions and cook while stirring. 
3. Add all other ingredients. 
4. Once cream is simmering, add corn starch slurry, a little at a time while stirring until the sauce coats the back of a spoon. Once thick, set aside.

Pickled Onion

Place onions into a heat resistant dish. In a small pot, bring water, vinegar, sugar, and salt to a boil. While hot, pour directly over the onions. Let sit for at least 4 hours.

Pickled Cucumber

Place cucumbers and garlic into a heat resistant dish. In a small pot, add all other ingredients, bring to a boil and pour hot right over the cucumbers. Let sit for at least 4 hours.

Assembly

1. While chicken is frying, slice biscuit in half like an English muffin, toast on a griddle or under your broiler until edges get golden. 
2. Place toasted biscuit on a plate, inside up. Place one piece of fried chicken on each half, spoon desired amount of gravy over each piece of chicken.
3. Place poached egg over each piece, garnish plate with pickled onions and cucumber.

Yield 4 servings