Chef Sean's Signature Recipes

Jalapeño Cheddar Biscuits with Mushroom Gravy

Flakey buttermilk, cheddar and biscuits with a subtle heat.


Mushroom Gravy

  • 1/4 cup unsalted butter
  • 16oz mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 4 cups beef stock
  • Fresh thyme to taste
  • Salt and pepper to taste


  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp sugar
  • 1/4 tsp pepper
  • 1 tsp salt
  • 5 Tbsp unsalted butter, cold and cut into small cubes
  • 1 cup buttermilk, cold
  • 1 cup aged cheddar cheese, shredded
  • 3 jalapeños, seeded and minced
  • 1 egg, whisked
  • More shredded aged cheddar to top biscuits


  1. For the gravy; In a medium saucepan, heat butter over medium-high heat. Add in mushrooms, season lightly with salt. Cook the mushrooms down until most of the moisture has evaporated, about 20 minutes
  2. Stir in the flour. While stirring, cook for 5 minutes. Slowly add in 1 cup of beef stock while stirring to prevent clumps. Add in the remaining stock. Season with black pepper and thyme. Reduce the heat to medium low and simmer for 30 minutes, stirring occasionally.
  3. For the biscuits; Preheat oven to 425F, prepare a baking sheet with parchment paper.
  4. In the bowl of a mixer, combine flour, baking powder, baking soda, sugar, pepper and salt. Mix to combine.
  5. Add in cold butter and mix until the mixture resembles coarse sand.
  6. Add the cold buttermilk, mix lightly until just combined.
  7. Add the cheese and jalapeños, mixing until just combined.
  8. Transfer the dough to a lightly floured surface and form into a circle 1/2 inch thick
  9. Using a round cookie cutter (2” wide) cut into biscuits. The remaining dough can be reformed into a circle and cut again.
  10. Place the biscuits onto the prepared baking sheet, leaving a finger width between each.
  11. Brush each biscuit with egg, and top with a small amount of shredded cheese.
  12. Bake for 15-18 minutes, until puffed up and golden brown
  13. Serve warm or room temp alongside mushroom gravy.