Mr. + Mrs. Biscuit

April 24, 2015

photo// Jesi Godwin


Seriously what's better than biscuits?? Craig and I love cooking and he especially likes to make biscuits (shut-up, I know I'm lucky). We also got extra inspired when we read the biscuit recipe in chef Sean Brock's amazing cookbook Heritage
I have a gluten and dairy sensitivity, so unfortunately I got only a small bite, but for the rest of you guys it's amazing. Two things that went wrong for us that you want to avoid.....also please don't laugh.
1) Just buy a biscuit cutter, it's silly we don't have one, but seriously, who thinks of that when they run to the store! We used a knife. 2) When you go "Oh no I don't have unsalted butter! I'll just use regular salted butter but skip the salt in the rest of the recipe!" NOPE NOPE NOPE. A not properly salted biscuit isn't that tasty!

 photo// Jesi Godwin


photo// Jesi Godwin

photo// Jesi Godwin

Ingredients:
3/4 cup Rendered Fresh Lard
6 tablespoons unsalted butter
4 1/2 cups All Purpose Flour
1 tablespoon plus 1/2 teaspoon baking powder
1 1/2 teaspoons kosher salt
12 ounces very cold whole-milk buttermilk


 photo// Jesi Godwin

Preheat oven to 425 degrees.
Freeze lard and butter for 20 minutes, grate them and return to freezer.


This was taken right before the grater broke in half...don't buy a cheapy plastic grater.


photo// Jesi Godwin

photo// Claire Baugh

Combine the flour, baking powder, and salt in a large bowl and mix well. Work the frozen lard and butter into flour with your fingers until pieces of butter and lard are about the size of peas.
Add the buttermilk and stir until the dough comes together.

photo// Jesi Godwin

photo// Jesi Godwin


photo// Claire Baugh

photo// Claire Baugh


photo// Jesi Godwin

photo// Jesi Godwin

Put the dough on a floured workspace, roll to 1/2 inch thick. Cut out the biscuits and place them on baking sheet with parchment paper. Biscuits should barely touch.
Bake for 15 to 22 minutes or until golden brown.

photo// Jesi Godwin

photo// Jesi Godwin

photo// Jesi Godwin
photo// Jesi Godwin

photo// Claire Baugh

photo// Claire Baugh

photo// Claire Baugh

photo// Claire Baugh

Be sweet to yourself this weekend, go make some biscuits!

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