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Biscuits and Spicy Miyazakigyu Wagyu Beef Gravy
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Brandyn Baker @blackdog_bbq
Take the Miyazakigyu Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE BISCUITS
Preheat the oven to 325°F.
Lightly coat a baking sheet with Pam spray.
Take the 8 Pillsbury buttermilk biscuits out of the package, and place them on the greased baking sheet.
Once the oven has preheated, place the biscuits in the oven.
Cook per package instructions for 21-27 minutes, or until golden brown.
NOTE: Start cooking the gravy while the biscuits are baking.
Once cooked, set the biscuits aside on a plate until ready to use.
PREPARING THE GRAVY
While the biscuits are in the oven, place a large cast iron skillet over high heat (you can use an outdoor propane burner or the stovetop).
Once the skillet is hot, add the Miyazakigyu Wagyu ground beef.
Cook for 5-10 minutes until the Wagyu beef is browned.
Make sure to break up the Wagyu ground beef thoroughly while cooking.
Using a slotted spoon, scoop the Wagyu ground beef onto a plate.
Use paper towels to blot as much grease as possible out of the skillet.
Then, add the browned Wagyu ground beef back to the skillet.
Next, add the all-purpose flour, butter, and heavy cream.
Reduce the heat to medium-low, and cook until the gravy has thickened while stirring as needed to prevent the flour from clumping. This takes approximately 10-15 minutes.
Once the gravy has finished cooking, add the dried thyme, dried rosemary, and red pepper flakes. Stir to combine.
Plate the cooked (and still warm) biscuits on a plate, and top each biscuit with the spicy Miyazakigyu Wagyu beef gravy.
Season to taste with kosher salt and black pepper.
Serve, and enjoy!
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