Prep 25 mins
Cook 15 mins
Beautiful, easy to make biscuits. This is Bobby Flay's recipe that he presented on his "Throwdown" show. Posting here so I can keep up with the recipe.
- 946.36 ml all-purpose flour
- 19.71 ml baking powder
- 4.92 ml baking soda
- 4.92 ml salt
- 177.48 ml unsalted butter, cold, cut into small pieces, plus
- 59.16 ml unsalted butter, melted
- 354.88 ml buttermilk, cold
- 118.29 ml heavy cream
- 9.85 ml fresh ground black pepper, not super fine and not course, somewhere in between
- Preheat the over to 450 degrees F.
- Combine flour, baking powder, baking soda and salt in a large bowl. Using a pastry cutter, combine until ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and combine 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. Use a 3 inch round cutter to cut out the biscuits. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper, brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with the melted butter.
These come together easily in the food processor. I came out with 20 instead of 16 and it's a good thing I did. The first batch cooked for 14 minutes and were still pasty white, tasty but not attractive at all. It wasn't until we went to put in the second batch that we realized that the oven temp was too low. We made the appropriate adjustments and the second batch rose and browned beautifully. The dough is bland and a perfect backdrop for the pepper on top. We didn't use nearly the amount of cream listed to brush to tops - that it seems can be reduced by half.