Liver and onions with cider gravy and biscuits

1 servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour
1½ teaspoon Double-acting baking powder
½ teaspoon Salt
2 tablespoons Cold unsalted butter; cut into bits
½ cup Milk
¾ pounds Slices of calf's liver; cut into
; 1/4-inch-wide
; strips
; (1/4-inch-thick)
2 tablespoons All-purpose flour
2 tablespoons Vegetable oil
1½ cup Thinly sliced onion
¾ cup Apple cider

Directions

FOR THE BISCUITS

Make the biscuits:

In a bowl whisk together the flour, the baking powder, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the milk and stir the mixture until it is just combined. Knead the dough gently on a floured surface for 30 seconds, pat or roll it out ¼ inch thick, and with a floured 3-inch cutter cut out 4 rounds. Bake the biscuits on a buttered baking sheet in the middle of a preheated 450°F. oven for 12 to 15 minutes, or until they are golden.

While the biscuits are baking, in a bowl toss the liver with the flour and salt and pepper to taste. In a large heavy skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking, in it brown the liver, and transfer the liver to another bowl. Add to the skillet the remaining 1 tablespoon oil and the onion and cook the onion over moderate heat, stirring occasionally and scraping up the brown bits, until it is golden. Add the cider, ¼ cup water, and the liver with any juices that have accumulated in the bowl, simmer the mixture, stirring occasionally, for 8 to 10 minutes, or until the liver is cooked through, and season it with salt and pepper.

Split the biscuits and spoon the liver and onion mixture over them.

Serves 2.

Gourmet September 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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