Every six months or so I like to re-test my recipes to see if I can improve on the taste of the dish. So for this Weekend Food Project, I re-imagined my biscuit recipe. For my new recipe, I went from 3/4 teaspoon to a full teaspoon of kosher salt and went from 4 to 6 tablespoons of butter. The butter added a softness to the biscuit that was amazing. The above biscuit was made with my homemade bacon and I will share that recipe (and technique) with everyone in the next post or so.
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
6 tablespoons butter
1 cup buttermilk, chilled
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, butter, baking powder, baking soda and salt. Using a food processor, pulse until mixture looks like crumbs. Pour in the chilled buttermilk and pulse just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Brush the tops of the biscuits with buttermilk.
Bake until biscuits are tall and light gold on top, 15 minutes.
You can also serve the biscuits with fried chicken and honey butter for a sweet/savory combination. Inspiration for this dish came from Alice Levitt and Bite Club TV. You should really check out her video after the picture, you will enjoy it.
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