We are on a biscuit-quest.
We have tested numerous recipes many of which tasted like wet flour that
was baked. Appealing, right? And then we have back-to-back delicious
biscuits at both Culinary Dropout (in Phoenix) and Street’s Fine Chicken (in Dallas). I think it may have to do with the melted
butter and the drizzle of honey, but hey, I can do that too (I can’t fry
chicken like either place though so I guess I’ll be going back).
Biscuits |
During our chili/soupaplooza
and coffee cake
baking extravaganza, Andrew wanted to make something so my sports-playing,
show-no-interest-in-cooking-ever-before kid chose something easy like biscuits
(haha). He found a recipe that we hadn’t
tried before, this one from Bobby
Flay. The method seemed so similar
until you drown it in heavy cream right before baking and then brush with
melted butter after (we chose not to top with ground black pepper – it messes
with the honey).
By the way, Sam Fox, your next Culinary Dropout and Olive & Ivy need
to be in Dallas. We already have Flower
Child. Email me – I’ll help you scout
your locations (but only if you share your Culinary Dropout biscuit recipe).
Happy (big X-0) Birthday Michael!!!
Ingredients:
- 4 cups all-purpose flour, plus more for dusting
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter, cut into small pieces, plus more for greasing
- 1 1/2 cups cold buttermilk
- 1/2 cup heavy cream
- 2 tablespoons melted butter
Preheat the oven to 450 degrees F. Grease a baking sheet
with butter or line with parchment paper.
Combine the flour, baking powder, baking soda and salt in a
large bowl. Combine until the ingredients are incorporated. Cut in the butter
using your fingers or a pastry cutter until the mixture resembles coarse meal.
Add the buttermilk and gently mix until the mixture just begins to come
together.
Scrape the dough onto a lightly floured counter. Pat the
dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch
squares or use a 2-inch round cutter to cut out biscuits. Press together the
scraps of dough, and repeat the process. Place the biscuits on the prepared
baking sheet. Brush the tops with cream. Bake the biscuits until lightly golden
brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a
baking rack.
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