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

    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.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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