Servings: 0
Ingredients
- 1 lb Spicy Italian Sausage 1 lb ground chicken
- 10 slices Bacon cooked to crispiness and bacon
- ¼ cup Olive Oil
- 3 tbsp All Purpose Flour
- 2 Fresno Peppers minced
- 2 tbsp White Vinegar
- 2 large Russet Potatoes peeled and medium dice
- 1 bunch of Kale
- 1 Shallot minced
- 5 Garlic Cloves minced
- 3 cups Chicken Broth
- 1 ½ cup Water
- 1 ½ cup Heavy Whipping Cream
- 1/2 tsp Red Chili Flakes
- 1 tsp Smoked Paprika
- ½ tsp Fennel Seeds
- 1 tsp Thyme
- ½ tbsp Salt
- ½ tbsp Pepper
Biscuit Ingredients:
- ⅓ cup Mayonnaise
- 1 ¾ cup Self Rising Flour
- 1 cup Milk
- ½ cup Sharp Cheddar or a handful of cheese
- Pinch of salt
- 2 tbsp melted butter
Instructions
- Preheat oven to 425 degrees F
- Whisk together milk and mayonnaise until smooth and well combined, then whisk in flour until well combined and fold in cheese.
- Line a cookie sheet with parchment paper and scoop hefty batches of dough with a ¼ cup measuring cup and “drop” them onto the cookie sheet with 2 inches in between each drop.
- Bake for 25-30 minutes, or until golden brown
- Add your oil in a dutch oven on medium-high heat until shimmering then add in shallots, saute for 30 seconds, then add in garlic and peppers and saute until fragrant.
- Add in italian sausage and crumble. Finish browning the meat until it is crispy.
- Add in chicken broth and water while continuously stirring. Add in potatoes and seasonings, then stir, and bring to boil on high heat for 15-20 minutes. Add in kale, heavy whipping cream, and most of the bacon (reserving a little for garnish). Stir and cook for about 7 minutes to wilt the kale. Stir well and serve! Garnish with bacon and more red pepper flakes as desired
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