Cheddar Biscuits and Somerset Estate Original Breakfast BOP and Truffle Mayonnaise

Methods and Directions

• Preheat the oven to 180 c. Line a baking sheet with parchment paper.
• MAKE THE BISCUITS: In the bowl of a food processor, mix the flour with the baking powder and salt to combine. Add the butter and pulse until it’s the size of peas. Dump the mixture into a medium bowl, and stir in the cheddar cheese and buttermilk.
• Scoop out 4 mounds of dough (about 3 inches in diameter each) and place them onto the prepared baking sheet. Bake until golden brown on top, 15 to 17 minutes. Cool slightly.
• WHILE THE BISCUITS BAKE, MAKE THE GRAVY: Heat the olive oil in a medium sauté pan over high heat. Add the onion, reduce the heat to medium-low and cook, stirring occasionally, until golden, 12 to 15 minutes. Set aside.
• In a medium pot, melt the butter over medium heat. Add the flour and cook, stirring constantly, until the mixture turns light brown, 4 to 6 minutes.
• Bring the half-and-half with the tea to the boil and strain. Now add to the flour mixture, whisking vigorously to combine. Bring the mixture to a simmer and cook until thick, 2 to 3 minutes. Stir in the caramelized onions, then season the gravy with salt and pepper and truffle oil.
• To serve, cut the warm biscuits in half and place on a plate and serve a bowl of gravy next to it.