Truffled Wild Mushroom and Artisanal Sausage Gravy over Sourdough Thyme Biscuits

Ingredients

• •2 cups all-purpose flour
• •1 tablespoon baking powder
• •1 teaspoon sea salt
• •1/2 cup cold unsalted grass-fed butter, cubed
• •1/2 cup active sourdough starter
• •1/2 cup cold whole buttermilk
• •1 tablespoon fresh thyme leaves
• •1 pound heritage-breed pork sausage, bulk
• •8 ounces mixed wild forest mushrooms (chanterelle, oyster, shiitake), sliced
• •2 large shallots, minced
• •3 cloves garlic, minced
• •1/4 cup all-purpose flour (for gravy)
• •3 cups whole milk, warmed
• •1 teaspoon black truffle oil
• •Fresh chives, finely chopped
• •Micro-greens for garnish
• •1/2 teaspoon freshly cracked black pepper

Instructions

1. 1Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. 2In a large chilled bowl, whisk together 2 cups flour, baking powder, and salt. Use a pastry blender to cut the cold butter into the flour until it resembles coarse crumbs.
3. 3Stir in the fresh thyme, sourdough starter, and buttermilk until a shaggy dough forms. Do not overmix.
4. 4Turn dough onto a floured surface, fold it over itself five times to create artisanal layers, and pat to 1-inch thickness. Cut with a 3-inch biscuit cutter.
5. 5Place biscuits on the prepared sheet and bake for 15 to 18 minutes until the tops are golden-brown and flaky.
6. 6In a large cast-iron skillet over medium-high heat, brown the heritage sausage, breaking it into large crumbles. Remove sausage with a slotted spoon, leaving the rendered fat.
7. 7Add the wild mushrooms to the skillet and sauté until their moisture has evaporated and they are deeply caramelized. Add shallots and garlic, cooking for 2 more minutes.
8. 8Sprinkle 1/4 cup flour over the mushroom mixture, whisking constantly for 2 minutes to create a rich roux.
9. 9Slowly whisk in the warm milk, stirring continuously to prevent lumps. Simmer until the gravy is thick and velvety, approximately 6 to 8 minutes.
10. 10Fold the cooked sausage back into the gravy. Season with sea salt, cracked black pepper, and additional thyme.
11. 11Remove from heat and stir in the black truffle oil to infuse the earthy aroma.
12. 12Split the warm sourdough biscuits, ladle the truffled gravy generously over the top, and garnish with fresh chives and micro-greens.