Saturday, February 26, 2011


I've got what a lot of you have been waiting for.
The recipe to these fellas:
Classic Buttermilk Biscuits

The secret to making delicious, flaky and oh so butter biscuits, is the love you put into them. This recipe comes from a chef I am working under right now. He is very talented and extremely passionate about these biscuits. 

 What you will need:

6 cups Flour
4 tbsp Baking Powder
1 tsp Baking Soda
2 tsp Salt
12 tbsp very cold Butter (cut into cubes)
3 cups Buttermilk + 3 tbsp
You can use anything your heart desires. In the biscuits pictured above, we used shredded cheddar and chopped thyme. I have daydreamed about bacon, truffles, rosemary, roasted garlic, blue cheese, lavender, lemon....endless possibilities. (If using shredded cheese use about 1/2-3/4 cup)

Preheat oven to 350 degrees
1. Mix flour, salt, baking soda and baking powder together
2. Two ways to do step 2
              1. Use a bench scraper to chop through the butter into the flour until the butter is the size of      small peas
              2. Using a paddle attachment, mix flour and cold butter in a stand mixer on medium speed for 5 minutes of until butter is pea shaped.

3. Mix in cheese and herbs (or whatever you wish)
4. On a clean and dry surface, form the mixture into a well like the picture above.
5. Using a fork, slowly pour buttermilk into the well, adding in flour, until most of the flour is incorporated with all of the buttermilk.
6. Use your hands to gently bring the dough together until the buttermilk and mixture have come together (the key is to not over mix the dough) Just think rustic.
7. Using a ring mold (or form them yourself), create uniform sized biscuits. As big or as small as you wish.
8. Place biscuits onto a lined cookie sheet. Place them about 1/2 inch from each other
9. Brush the top of the biscuits with buttermilk. Sprinkle a little cheese on top as well
10. Bake at 350 for 15 to 20 minutes until golden brown and delicious.

11. Enjoy warm with whipped honey butter, jam or sausage gravy.
This morning I made these biscuits again. Bright and early in American Bounty Restaurant for lunch service. I also made tortellini from scratch!
They fed me as well. I love this part:

Breakfast: granola and yogurt

Lunch: perfect salmon, salad and a little taste of smoked tomato soup

I just got back from the gym. A good ole 4.85 mile run on the tread mil with a little 10 minute walk on an incline. 
Feels good to be relaxing on my Saturday!

Oh by the way, yesterday I helped a guest chef prep for a huge truffle dinner tonight. I got to see 7 pounds of fresh black truffles = A LOT of money. 

Tell me if you make these biscuits!!
What would you want to flavor/eat them with?


  1. Just the thing I was looking for to make for my sons to take back to college with them. I'm going to try these.

    click here



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