Wild Rice Cheddar Apple Biscuits & Gravy

Natalie Yarbrough, Minnetonka, MN
2023 wild rice recipe contest finalist

2 cups flour
1 tbsp baking powder
½ tsp baking soda
2 tbsp brown sugar
1 tsp salt
½ tsp ground black pepper
8 tbsp cold unsalted butter, cubed
1 cup shredded cheddar cheese
1 cup cooked wild rice
1 medium Granny Smith apple, peeled, cored, and finely diced
1 tbsp finely chopped fresh sage
1 cup buttermilk
1 egg

Gravy:
1 pkg (12 oz) bacon, reserve grease
1 clove garlic, minced
1 medium Granny Smith apple, peeled, cored, and finely diced
½ cup diced sweet onions
¾ cup flour
2 tsp salt
1 tsp ground black pepper
1 cup whole milk
3 cups chicken stock
2 cups cooked wild rice
2 tbsp maple syrup

Preheat oven to 375°F. Prepare two baking sheets. In large bowl, whisk flour, baking powder, baking soda, brown sugar, salt, and pepper. Using a pastry cutter, cut butter into flour. Stir in cheese, wild rice, apple, and sage. In small bowl, beat buttermilk and egg; stir into mixture. Drop 6 mounds of batter on each baking sheet; bake 15 minutes. In large skillet, cook bacon; remove, leaving grease in skillet. Crumble bacon; set aside. Stir in garlic, apple, and onion to bacon grease; cook until soft. Remove apples and onions; set aside. Add flour, salt, and pepper to skillet. Gradually add milk; stir continuously. Slowly stir in stock; whisk until smooth and thickened. Stir in apple and onion mixture, wild rice, bacon, and syrup; remove from heat. Serve biscuits with gravy.

Recipe compliments of the Minnesota Cultivated Wild Rice Council