Recipe From: Laura
Complements beautifully with Chicken Pot Pie Soup for a show stopping meal ! 1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 cup finely shredded organic sharp cheddar cheese (for the
best tasting biscuits, use sharp)
3 tablespoons chopped chives (or 1 TABLESPOON dried)
1 tablespoon minced fresh parsley (or 1 teaspoon dried)
6 tablespoons COLD unsalted butter
3/4 cup organic buttermilk (see DIY buttermilk in notes) (I
had to use a lil' more than 3/4 c. to moisten some of the flour that didnt get
worked in because it still dry)
1 egg mixed with 1 TBS water for egg wash
INSTRUCTIONS
Plan ahead. Make the biscuits first so they have time to
chill.
Chop the butter into small pieces and place in the fridge.
Add the flour, baking powder, sugar, salt and garlic powder
to a large food processor (or large bowl). Pulse (or whisk) until combined. Add
the cheese, chives and parsley and pulse/whisk to combine.
Add the cubed butter and pulse several times until the
mixture resembles coarse crumbs (the largest piece of butter should be no larger
than pea-size). If not using a food processor, cut the butter into the dry
ingredients with a pastry cutter.
Add the buttermilk and pulse a few times to moisten. Do not
overmix/overwork the dough!! It will be
crumbly with some wet spots. If not using a food processor, make a well in the
center of the mixture and add the buttermilk to the center. Fold together with
a spatula until it begins to come together – again do not overwork the dough.
Pour the dough and any crumbles onto floured parchment paper.
Bring the dough together with floured hands and pat it into a rough ¾-inch
thick rectangle.
Fold one side into the center, then the other side (see
photos in below), gently flatten into a 3/4-inch-thick rectangle again and
repeat folding and flattening one more time.
Use a biscuit cutter or drinking glass to cut six 2.75 or
3-inch round biscuits. (Tip: Do not twist the biscuit cutter when pressing down
into the dough). Carefully, re-shape the scraps to get 2 additional biscuits.
Transfer biscuits on a parchment lined baking sheet/plate to
the refrigerator to chill for 1/2 hour or so while you make the Chicken Pot Pie
Soup. Bake at 425 degrees F for 15-20
minutes or until biscuits are cooked through.
*DIY BUTTERMILK*
If you don’t keep buttermilk on hand, it’s easy to
substitute with sour milk. Add 1
tablespoon vinegar or lemon juice to a measuring glass. Add enough milk to
equal ¾ cups. Give it a stir and let sit
5-10 minutes in order to activate and slightly curdle. It is best to use whole
milk, but if you don't have whole milk, add a splash of half and half or heavy
cream to the glass first then fill the rest with whatever milk you have on
hand.
TIPS AND TRICKS
Make sure the butter is cold for the biscuits. To create flaky layers, the butter must be
very cold. Cold butter melts as the
biscuits bake which releases steam and creates little pockets of air which
translates into airy and flaky biscuits.
If the butter melts or softens before the biscuits bake, they will be
hard and flat.
Don’t overwork the biscuit dough. Don’t overmix, over-pulse or over-handle the
biscuit dough. Overworking the dough
will melt the butter and over-activate the gluten in the flour resulting in
hard, and flat biscuits. The biscuit
dough should be crumbly.
Don’t skip folding the dough. Flattening the dough and folding it over on
itself creates the flaky layers.
Don’t twist the biscuit cutter. When you're ready to cut your biscuits,
punch straight down with your biscuit cutter and don’t twist. Twisting the cutter seals the edges, which
prevents your biscuits from rising as high.
MAKE AHEAD
Biscuits: the biscuits can be prepared completely (without baking) 3 days in advance and tightly covered in the refrigerator then used as directed in the recipe. It is best to refrigerate the dough already cut into biscuits. Cut biscuits can also be frozen for up to 3 months then thawed overnight in the refrigerator before using in the recipe.
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