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Biscuits, baby. Biscuits.

Biscuits

Let's be honest, my first blog post should be on biscuits. I love them. Many people ask me what my favorite dish to cook is or what cuisine is my favorite. For me, I just say I love breakfast. It's so simple and tasty. It's all about the ingredients, nothing over the top, just good ole breakfast food. So that's where we get to the biscuit.

A biscuit to me is one of the best vessels for almost anything, savory to sweet, sandwich to dessert. With minimal ingredients and labor, this biscuit recipe is so simple and quick, you'll have mouths watering in under an hour.

This recipe is out of Thomas Keller's Ad Hoc at Home book. All of his books are great and the recipes all actually work! Who says you can't have Michelin Stars flying off your Baking Steel.

biscuits

 

 

Buttermilk Biscuits (about 12 depending on size)

Recipe adapted from Ad Hoc at Home, by Thomas Keller

Ingredients 

2 c cake flour

2 c ap flour

1/2 lb butter, cubed

1 tbsp baking powder

1 tbsp kosher salt

1 tsp baking soda

1-1/2 c buttermilk

One of the easiest recipes you'll do to date! Tough to screw this one up. Preheat you oven to 400 degrees with your baking steel inside.

1. Combine all dry ingredients into food processor. Pulse a few times to get all ingredients incorporated. 

2. Add in your chilled, cubed butter while slowly pulsing, to make a streusel-like texture. (Do not over mix. you will cream the butter too much... we aren't making cookies here).

3. Transfer mixture into a large mixing bowl. Create a well (large divot). Pour in your buttermilk and slowly incorporate into your dry mixture. the best way is with your hands so you can feel the texture through your fingers. A wooden spoon will do the trick too.

4. Once you have reached your shaggy-mass of a mixture, go ahead and dump it onto a large cutting board or your kitchen counter. Roll out to about 3/4" thick. 

5. Grab your favorite cookie cutters, whether they be round, square or in the shape of a football, any will do. We went with the conventional circle cutter. 

6. Grab some of that left over buttermilk in your fridge that you don't know what to with and brush some on top of your biscuits. 

7. No need for parchment here. Go ahead and throw these babies onto your Baking Steel (be careful) and set the timer for 14 minutes. You are looking for golden brown on top and bottom, which the Baking Steel provides nicely for you.

Look what you can do with these beauties...

breakfast biscuit

Breakfast

biscuit with gravy

Lunch

 

sweet biscuit

Ok, I skipped Dinner

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