Peach Prosciutto Biscuits & Mushroom Gravy

Peach Prosciutto Biscuits

1 cup whole wheat flour

1 cup AP flour

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon sugar

10 tablespoons unsalted butter, cut into small cubes

¾ cup milk 

½ cup chopped peaches, no bigger than ¼ inch

4 slices of prosciutto, cut or torn into ½ inch pieces

Heat oven to 400 degrees F.

Whisk together wheat flour, AP flour and salt. Add prosciutto pieces and toss until coated with flour. 

Add flour and toss until coated with flour. With a pastry blender or your fingers, cut the butter unto the flour fixture until it is the texture of coarse cornmeal. Some small pieces no larger than a pea are OK. 

Add the peach pieces and toss to incorporate. 

Using a fork, add the milk and fluff the biscuit mixture until evenly moist. 

Drop the biscuits onto a parchment lined baking sheet with a spoon or pastry scoop. For small biscuits (1 inch diameter, about 2 tablespoons) bake for  14-15      minutes and for large biscuits (2 inch diameter, about ¼ cup) bake for    20-22        minutes. Turn the pan halfway through baking time for even browning. 

Mushroom Gravy

1 cup dried porcini

1 cup boiling hot water

2 tablespoons olive oil

2 tablespoons flour

½ sweet onion, diced small

2-3 garlic cloves, minced

4 tablespoons fresh herbs - chives, parsey, thyme, etc. -OR- 1 tablespoon dried herbs

Pour boiling water over porcini and let stand 15 minutes. 

Heat olive oil in a medium saucepan. 

Add onions and saute 3-4 minutes until soft and transparent. 

Add garlic and saute another 1-2 minutes until fragrant but not browned. 

Add flour and stir to coat vegetables, not letting any flour stick to the pan. 

Pour in water and mushrooms and stir consistently until thickened to a gravy. 

Turn off the heat, fold in the fresh herbs and serve.