Biscuit & Mapo Gravy Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.

In a large bowl whisk together flour, baking powder, baking soda and 1/2 tsp salt until evenly combined.

Cut cold cubed butter into the flour mixture using a pastry cutter or your fingertips until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Make a well in the center and pour in buttermilk and milk. Stir gently with a fork until the dough just comes together — do not overwork.

Turn the dough out onto a lightly floured surface and press into a 3/4-inch thick rectangle. Fold the dough over itself once or twice to create layers, then pat to 3/4-inch thickness again.

Use a 2.5-inch biscuit cutter or a floured glass to cut 6 biscuits. Place on prepared sheet about 1/2 inch apart. Re-roll scraps once to make remaining biscuits.

Brush tops lightly with a little milk if desired. Bake until golden and risen, about 12–14 minutes. Remove and keep warm while you make the gravy.

Prepare ingredients: finely chop cremini mushrooms and mince garlic and ginger. Drain tofu and cut into 3/4-inch cubes; set aside gently to avoid breaking.

Heat a large skillet or wok over medium-high heat. Add vegetable oil. When shimmering, add ground pork and cook, breaking up, until starting to brown, about 4 minutes. If making vegetarian, skip pork and increase mushrooms by 3–4 oz and cook until browned.

Add chopped cremini mushrooms to the skillet. Cook, stirring, until mushrooms release their liquid and it mostly evaporates and mushrooms begin to brown, about 5–6 minutes.

Stir in minced garlic and ginger and cook until fragrant, about 30 seconds.

Push mixture to one side of the pan. Add doubanjiang and fermented black bean (if using) into the hot oil and briefly fry 20–30 seconds to bloom the flavors.

Mix everything together, then add light soy sauce, dark soy sauce, and sugar. Pour in chicken or vegetable stock and bring to a gentle simmer.

Gently add the soft tofu cubes, spooning some sauce over them. Simmer on low for 3–4 minutes to let tofu heat through and absorb flavors. Be gentle when stirring to keep tofu intact.

Whisk cornstarch with cold water to make a slurry. Slowly drizzle slurry into the simmering sauce while stirring, until sauce thickens to a gravy-like consistency. You may not need all the slurry; use enough to coat the back of a spoon lightly.

Turn off heat and stir in toasted ground Sichuan peppercorns (if using), sesame oil and most of the sliced scallions, reserving a few for garnish. Taste and adjust with a pinch more salt or soy if needed.

In a small nonstick skillet, heat neutral oil or butter over medium-low. Crack eggs into skillet, cook sunny-side-up until whites are set but yolks remain runny, about 2–3 minutes; for slightly set tops, cover pan for 20–30 seconds. Season lightly with 1/4 tsp salt and a pinch of black pepper.

Split biscuits in half horizontally and place on serving plates. Spoon a generous portion of the mapo-style gravy with tofu and cremini mushrooms over each biscuit bottom.

Top each with a sunny-side-up egg. Spoon a little extra gravy around the egg if desired. Garnish with remaining sliced scallions, a drizzle of sesame oil, and optional chili oil for heat.

Serve immediately so the biscuit is warm and slightly crisp, the gravy is saucy, and egg yolks mingle with the mapo flavors.