It is officially feeling more and more like Fall everyday here in NYC, which means that comfort food is on all of our minds. Today we have Sierra’s husband, Michael (who also happens to be a chef and the owner of Michael Stuart NY), here to share his recipe for his best buttermilk biscuit. We recommend pairing them with Fried Chicken or a seasonal pumpkin jam in the morning.
Ingredients: 2 1/4 cups (280 grams) all-purpose flour
2 teaspoons to 1 1/2 tablespoons (10 to 20 grams) sugar
1 tablespoon (15 grams) baking powder
3/4 teaspoon (5 grams) kosher salt
3/4 teaspoon baking soda
9 tablespoons (125 grams) chilled unsalted butter, cut into small chunks
3/4 cup (175 ml) buttermilk
Tools: Mixing bowl, wooden spoon, spatula, measuring cups & measuring spoons will do the trick.
Directions: Heat oven to 400 °F and cover baking sheet with parchment paper.
Whisk flour, sugar, baking powder, salt and baking soda in large, wide bowl.
Using fingertips or a pastry blender, work butter into dry ingredients until the mixture resembles a coarse meal,
Add buttermilk and stir until large, craggy clumps form. Reach hands into bowl and knead mixture briefly until it just holds together.
To form biscuit rounds: Transfer dough to floured counter and pat out until 1/2 to 3/4-inch thick
Using a round cutter (2 inches for regular sized biscuits, 3 inches for monstrous ones ), press straight down — twisting produces less layered sides — and transfer rounds to prepared sheet, spacing two inches apart.
Don’t forget to drizzle buttermilk on the top of the biscuits before placing in the oven. Bake until biscuits are golden brown on top, about 12 to 15 minutes. Cool slightly, then serve warm