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).
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!!!
- 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.