Category Archives: biscuits

Cornmeal Biscuits

Cornmeal BiscuitsOn the last night before I went on holiday break, I cooked for a dinner party in Brooklyn Heights. The hostess wanted to keep it all very casual, so we quickly settled on a menu of chili, salad, and chocolate pudding for dessert, but determining which carby side to serve was more difficult.Cornmeal BiscuitsI mean, I get it. When you’ve got a warm bowl of chili on a cold winter’s night, deciding between a wedge of cornbread or a flaky biscuit is like deciding which child you like better.

But actually probably not because children and bread are not the same. Oops.Cornmeal BiscuitsCornmeal BiscuitsCornmeal BiscuitsCornmeal BiscuitsIf you’ve ever found yourself in a cornbread vs. buttermilk biscuits quandary, this is a recipe for you! There’s no more need for minor bread-related anxiety—these Cornmeal Biscuits are the best of both worlds 🙂 Cornmeal BiscuitsThey’re essentially buttermilk biscuits with yellow cornmeal swapped for some of the flour. The resulting biscuits are buttery and tender in the centers, but have crispy, nubbly edges from the coarse texture of the cornmeal.Cornmeal BiscuitsCornmeal BiscuitsThey’re perfect by themselves or with a pat of butter…Cornmeal BiscuitsCornmeal BiscuitsCornmeal Biscuits…but I think they’re especially good with a drizzle of Habanero Honey.Cornmeal Biscuits

Cornmeal Biscuits
makes about 11 biscuits

1 1/3 cup all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
6 tablespoons unsalted butter, very cold, cut into cubes
2/3 cup buttermilk, very cold

For finishing:
2 tablespoons unsalted butter, melted

For serving:
butter
jam
honey (habanero or otherwise)

Preheat oven to 425F. Line a baking sheet with parchment. Set aside.

In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Add butter and use a pastry blender (or two forks or very clean fingertips) to break it down until the largest pieces are the size of small peas. Use a silicone spatula or wooden spoon to stir in buttermilk until a dough forms.

Flour a surface and your fingertips. Turn dough onto the surface and pat until it’s 1/2-inch thick. Use a 2 1/2-inch biscuit cutter to cut biscuits. Make sure to cut directly down—do not twist. Place cut biscuits a couple of inches apart on prepared baking sheet. Chill dough/baking sheet if anything becomes too warm/sticky at anytime in this process.

Bake biscuits 12-15 minutes, or until puffy and golden. Remove from oven and brush tops with melted butter.

Let biscuits cool until you can handle them. Serve with butter, jam, and/or honey, if desired.

Cornmeal Biscuits are best the day they are made, but will keep in an airtight container at room temperature for up to 48 hours.Cornmeal BiscuitsCornmeal BiscuitsCornmeal Biscuits

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Cream Biscuits

Cream BiscuitsWhile making dinner at work last week, I decided to throw together a last-second batch of biscuits. Instead of making buttermilk biscuits, I opted for a batch of Cream Biscuits.Cream BiscuitsWithin five minutes, I had stirred together a dough, patted it out, sliced it into biscuits, and put a full pan into the oven. In addition, I had only used one bowl and one silicone spatula, and done absolutely zero rolling and folding. I didn’t even have to worry about cutting in chilled butter—there’s no butter at all, actually!Cream BiscuitsJust five ingredients, five minutes of active work, and a twenty minute bake later, I pulled a pan of fluffy, golden biscuits from the oven.Cream BiscuitsThat got me thinking. I’ve used Cream Biscuit dough for all sorts things on this blog—yeast-free monkey bread, sliders, cinnamon rolls with too much frosting, and Thanksgiving stuffing—but I have never really given these delicious little morsels their due. Until today.Cream BiscuitsCream BiscuitsCream BiscuitsOh, yes. Today we’re talking about easy, tender biscuits that could rival any of my other biscuit recipes for taste and texture.Cream BiscuitsCream BiscuitsWe’re talking about a recipe so versatile that it can be used for everything from weekend breakfast to game day to a holiday menu.Cream BiscuitsWe’re talking about biscuits so quick and simple that they can be pulled together on a busy weeknight without a second thought…Cream Biscuits…or spread with butter and honey on a lazy Saturday morning.Cream BiscuitsIn short, this is one of those recipes so delicious and deliciously easy that it’ll make you look like Ina Garten.Cream BiscuitsSo, what are you waiting for?! Make some Cream Biscuits tonight!

Thank me later 🙂 Cream Biscuits

Looking for more biscuits? I’ve got you covered! See here & here for buttermilk biscuits, here for brown butter biscuits, here for cheese biscuits, and here for vegan coconut oil biscuits!

Cream Biscuits
makes about 16 biscuits

3 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
2 cups (1 pint) cold heavy cream + more for brushing (optional)

Preheat oven to 425F. Grease and flour an 8- or 9-inch square pan. Set aside.

In a medium mixing bowl, stir together flour, sugar, baking powder, and salt. Pour in heavy cream and fold into a sticky dough.

Turn dough out onto a floured surface. Give it 2-3 kneads before patting into a square that is about 1-inch thick. Flour a large, sharp chef’s knife before slicing the square into 16 biscuits. Be sure to slice directly down—do not saw.

Place biscuits close together in prepared pan. Brush the tops with more heavy cream, if desired. Bake for 20-25 minutes, or until the tops turn golden. Let biscuits cool in the pan for 7-10 minutes before serving.

Leftover Cream Biscuits are best eaten the day they are made. Leftovers will keep in an airtight container at room temperature for up to a day.Cream BiscuitsCream Biscuits

Buttermilk Biscuits & Chocolate Gravy

Buttermilk Biscuits & Chocolate GravyI know what you’re thinking. “Chocolate…gravy? GROSS.”

But hear me out. I have hated almost every gravy I’ve ever encountered, if I was even willing to take a bite in the first place. I’m not generally opposed to sauces, but the…gloppiness…of the cream gravies of my Texan childhood pretty much ruined them for me, with one notable exception: Chocolate Gravy.Buttermilk Biscuits & Chocolate Gravy

If you’ve never heard of such a thing, imagine a thin, flour-thickened chocolate pudding that you spoon over Buttermilk Biscuits, preferably made by your old Texan grandma. You know, the one who lets you stay up late watching The Golden Girls and always has chocolate cake on the counter (and lets you slice it without supervision, so you’re really sugared-up when you go back to your parents’ house).Buttermilk Biscuits & Chocolate Gravy

I had one of those grandmas. Her name was Dorothy, but I called her Nonnie, and she was the very best. She let my little sister and I eat Cinnamon Toast Crunch and frozen pizza for dinner on Friday nights (followed up by the aforementioned chocolate cake), but Sunday mornings were sacred.Buttermilk Biscuits & Chocolate Gravy

You see, my dad went to her house for breakfast on Sundays, so she’d pull out all the stops. Even when she was very old and had arthritic hands, she would make sausage patties, eggs fried in bacon grease, sliced tomatoes, and biscuits & gravy. They’d eat breakfast and she’d play with our dog, Lily, while my dad took one of his signature twenty-minute snoozes in the recliner. On the rare occasion that my sisters and I were allowed to skip church and join in on Sunday breakfast at Nonnie’s, she’d add Chocolate Gravy to the menu, just because she loved us.Buttermilk Biscuits & Chocolate Gravy

I’ve been thinking about Nonnie a lot lately. Maybe it’s because what would have been her 100th birthday is coming soon or because she was an amazing improvisational baker or because today marks eleven years living in NYC. Or maybe just because she was a badass lady. Whatever the reason, I’ve been craving Buttermilk Biscuits & Chocolate Gravy lately. And so, here we are.Buttermilk Biscuits & Chocolate GravyButtermilk Biscuits & Chocolate GravyButtermilk Biscuits & Chocolate Gravy

This is not Nonnie’s recipe—as far as I know, she never wrote anything down. Instead, it’s the product of a little trial and error and some taste memory from twenty years ago. I do know that the chocolate gravy I ate as a child was made with the Hershey’s cocoa that came in a can, but as I have never seen that in NYC, I recommend using whatever unsweetened cocoa you like. Dutch process cocoa will make for a deeper chocolate flavor, but natural unsweetened yields the lighter flavor I remember.Buttermilk BiscuitsButtermilk BiscuitsButtermilk Biscuits

As for the biscuits, this recipe is a slight departure from my previous all-time best biscuit recipe. Both are delicious, but I am currently partial to this fluffier, slightly more tender version. Buttermilk BiscuitsButtermilk BiscuitsButtermilk BiscuitsButtermilk BiscuitsThese buttermilk biscuits are made with a touch of cornstarch to mimic the tenderness of cake flour. I also added a smidge more flour and buttermilk, yielding a slightly softer dough. In addition, I’ve taken out the beat-with-a-rolling-pin step, and chosen to bake the biscuits close together on a parchment-lined baking sheet instead of packed into a casserole dish. Regardless of which biscuit recipe you choose though, you’re going to love them drizzled (or smothered) with Chocolate Gravy.Buttermilk Biscuits & Chocolate Gravy

This weekend, do like Nonnie. Make some Buttermilk Biscuits & Chocolate Gravy for someone you love.Buttermilk Biscuits & Chocolate Gravy

Buttermilk Biscuits
makes about 12 biscuits

1/2 cup unsalted butter, very cold
2 cups + 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 tablespoon granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
3/4-1 cup buttermilk,* very cold
Chocolate Gravy, for serving (recipe below)

Preheat oven to 400F. Line a baking sheet with parchment or a silicone baking mat. Set aside.

Cut your stick of butter into two 4 tablespoon pieces. Cut one piece into four batons, and cut the other into very thin pats. Refrigerate until needed.

In a large mixing bowl, whisk together flour, cornstarch, sugar, baking powder, and salt. Add chilled butter. Using your fingertips (not your palms!) or a pastry blender, cut cold butter into flour mixture until it is roughly the size of peas.

Pour in 3/4 cup cold buttermilk. Stir with a rubber spatula or wooden spoon until a shaggy dough forms. If it seems dry, add more buttermilk by the tablespoon.

Turn dough (and any unincorporated flour bits) out onto a floured surface. Flour your fingertips and pat the dough into a 1/2-inch thick rectangle. Fold dough in half, and turn one quarter turn. Pat out until it is 1/2-inch thick again. Repeat folding/quarter-turning/patting out until you have done it four times total. Re-flour your surface as necessary.

Cut dough with a biscuit cutter or sharp knife (not serrated). Cut directly down—do not twist. Place biscuits close together in your prepared pan. Pat biscuit dough scraps into a cohesive piece, and cut until you have used all your dough.

Brush biscuits with extra buttermilk.

Bake biscuits for 14-15 minutes, until they have risen and are starting to brown. Let cool 5-10 minutes. Serve with Chocolate Gravy, if desired.

Biscuits are best the day they are made, but can be kept in an airtight container in the refrigerator for a couple of days.

Note:

If you don’t have buttermilk on hand, use this alternative. Pour 1 tablespoon of apple cider vinegar (or lemon juice) in a liquid measuring cup. Pour regular milk up to the 1-cup mark. Let sit 5 minutes in the refrigerator. Stir mixture before proceeding with the recipe.

Chocolate Gravy
makes about 2 cups

1/3 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
2/3 cup granulated sugar
pinch of Kosher or sea salt
1 1/2 cups milk (preferably whole)
2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract

Sift cocoa, flour, sugar, and salt into a 4-quart pot. Gradually whisk in milk. Place pot over medium heat and whisk continuously until mixture thickens and begins to bubble. Remove from heat and whisk in butter and vanilla. Transfer to a gravy boat or other serving vessel. Serve over split Buttermilk Biscuits. Leftovers will keep in an airtight container in the refrigerator for a few days. Reheat before serving.

Buttermilk Biscuits & Chocolate GravyButtermilk Biscuits

Parmesan & Black Pepper Biscuits

Parmesan & Black Pepper BiscuitsMy sister, Eliot, arrived at my apartment Wednesday morning, fresh off a flight from India. She was super jet-lagged (hey there, 11.5 hour time difference!), but stayed mostly-awake while I baked these Parmesan & Black Pepper Biscuits. Once I was done photographing them, I gave her one to try, and all she could say was “mmmm.” It could have been because all she’d eaten for the previous two weeks was Indian food or that all biscuits are wonderful or that she was half-asleep at the time…

Parmesan & Black Pepper Biscuits

…but probably not, because I was doing the exact same thing. These cheese biscuits, y’all. They’re my favorite soup side.

Parmesan & Black Pepper BiscuitsParmesan & Black Pepper Biscuits

They first came to be a couple of Oscar Nights ago when I made them to go with a batch of Sausage, Kale & White Bean Soup. Those biscuits (and Leo’s win!) were thebest things to happen that night, and I’ve been toying with their formula ever since. The resulting biscuits are flaky and buttery with a warm, salty, spicy, slightly-funky flavor that is everything you could want on a cold winter’s night.

Parmesan & Black Pepper Biscuits

Oh, and they’re super easy to make. I mean, if you turn on the oven now, you can have a batch of warm biscuits in about 40 minutes. Just combine some flour, cornstarch, a touch of sugar, baking powder, salt, and black pepper in a bowl…

Parmesan & Black Pepper Biscuits

…and add some freshly grated parmesan. If you don’t want to shell out for Parmigiano Reggiano, Grana Padano is less expensive and works just as well.

Parmesan & Black Pepper BiscuitsParmesan & Black Pepper Biscuits

Cut in some cold butter and fold in buttermilk until a dough forms. Pat it out and fold it a few times to build some layers.

Parmesan & Black Pepper BiscuitsParmesan & Black Pepper Biscuits

Use a round biscuit cutter or a sharp chef’s knife to cut biscuits. Place them close together on a parchment-lined pan and brush a little more buttermilk on the tops.

Parmesan & Black Pepper BiscuitsParmesan & Black Pepper Biscuits

Then bake ‘em until they’re golden on top, light and tender in the centers, and singing you their cheesy siren song.

Parmesan & Black Pepper BiscuitsParmesan & Black Pepper Biscuits

Trust me, you won’t be able to resist.

Parmesan & Black Pepper Biscuits

Parmesan & Black Pepper Biscuits
makes 12-14 biscuits

1/2 cup unsalted butter, very cold
2 cups + 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 tablespoon granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
1 1/2 teaspoons freshly-cracked black pepper
1 cup freshly-grated parmesan cheese
3/4-1 cup buttermilk, very cold

Preheat oven to 400F. Line a baking sheet with parchment or a silicone baking mat. Set aside.

Cut your stick of butter into two 4 tablespoon pieces. Cut one piece into four batons, and cut the other into very thin pats. Refrigerate until needed.

In a large mixing bowl, whisk together flour, cornstarch, sugar, baking powder, salt, and black pepper. Whisk in grated parmesan. Add chilled butter. Using your fingertips (not your palms!) or a pastry blender, cut cold butter into flour mixture until it is roughly the size of peas.

Pour in 3/4 cup cold buttermilk. Stir with a rubber spatula or wooden spoon until a shaggy dough forms. If it seems dry, add more buttermilk by the tablespoon.

Turn dough (and any unincorporated flour bits) out onto a floured surface. Flour your fingertips and pat the dough into a 1/2-inch thick rectangle. Fold dough in half, and turn one quarter turn. Pat out until it is 1/2-inch thick again. Repeat folding/quarter-turning/patting out until you have done it four times total. Re-flour your surface as necessary. For more tips on folding, see here.

Cut dough with a biscuit cutter or sharp knife (not serrated). Cut directly down—do not twist. Place biscuits close together in your prepared pan. Pat biscuit dough scraps into a cohesive piece, and cut until you have used all your dough.

Brush biscuits with extra buttermilk.

Bake biscuits for 14-15 minutes, until they have risen and are starting to brown. Let cool 5-10 minutes. Serve.

Parmesan & Black Pepper Biscuits are best the day they are made, but can be kept in an airtight container in the refrigerator for a couple of days.

Parmesan & Black Pepper Biscuits

Brown Butter Strawberry Shortcakes

Brown Butter Strawberry ShortcakesFather’s Day is coming up! Normally, I would write a sappy post about my dad (he’s a great guy–see here and here), but he’s a little Internet shy. I don’t blame him. So, instead of writing about him and a dessert he would love, I’m going in the opposite direction.

Brown Butter Strawberry ShortcakesMy dad doesn’t care for strawberries, so in order to keep him out of this post, I am bringing you Strawberry Shortcakes. But not just any old strawberry shortcakes–these little guys are made with brown butter. See those gorgeous golden brown biscuits? They’re full of the stuff.

Brown Butter Strawberry ShortcakesSo, how exactly does one make biscuits with brown butter? Well, logically, you start by browning the butter. Place a stick of butter in a saucepan over medium-low heat, and then babysit it. No, helicopter parent it. It will melt and bubble and sputter for a few minutes, and you need to be swirling it frequently. Don’t leave the room, don’t check your work emails, don’t strike up a conversation with your roommate. You need to watch that butter. Just when you think it’s not going to do anything beyond splatter your stovetop, the solids in it will turn brown and give off an incredibly rich, nutty aroma. That’s how you’ll know it’s ready. Immediately pour it into a little bowl–don’t let it sit in the pan or it will burn. Burnt butter is not delicious.

Brown Butter Strawberry ShortcakesOnce that brown butter isn’t searing hot anymore, place it in the fridge. Unlike most recipes calling for brown butter, this recipe will not work if the butter is liquid. For our biscuits to be flaky (instead of brown butter-flavored hockey pucks), it needs to solidify and be very cold. This will take a few hours. I recommend browning the butter the night before you want to use it. That way there’s no waiting the next day.

Brown Butter Strawberry ShortcakesMaking brown butter biscuits is a lot like making Buttermilk Biscuits. Whisk together flour, baking powder, a few tablespoons of brown sugar (these are decidedly sweet), and a touch of salt. Use a pastry blender or your fingertips to cut the cold brown butter into the dry ingredients, before stirring in some cold half-and-half. I don’t recommend using milk in this recipe. When the butter browns, its water content evaporates. Using a liquid with a higher fat content helps restore some of that lost moisture.

Brown Butter Strawberry ShortcakesBrown Butter Strawberry ShortcakesTurn the dough onto a floured surface. Pat it out and give it a few folds to ensure flakiness before cutting it into rounds. Pat your leftovers back together and cut them again–you should get about a dozen biscuits. Place them close together on a lined baking sheet, brush them with more half-and-half and sprinkle coarse sugar over the tops. Bake them for 12-14 minutes, just until puffed and golden.

Brown Butter Strawberry ShortcakesWhile the biscuits are baking, fold together a ton of sliced strawberries and a bit of sugar. Cover the bowl in plastic wrap and let them sit. This is called macerating–it will allow the berries to release a lot of moisture, creating a delicious strawberry syrup. The longer they sit, the more liquid there will be. The strawberries pictured only sat for half an hour, but you can do this up to a day in advance; just let the berries macerate in the fridge.

Brown Butter Strawberry ShortcakesBrown Butter Strawberry ShortcakesWhen your biscuits are cool and your strawberries are to your liking, whip some cream. Slice the biscuits in half and layer them with the strawberries and whipped cream–there are no hard and fast rules about how much of each, at least as far as I’m concerned. Just pile them up how you like them, and then dig in!

Brown Butter Strawberry ShortcakesY’all, these Brown Butter Strawberry Shortcakes are in. sane. INSANE. Beyond the absolute perfection that is the combination of strawberries and whipped cream, there are the incredible brown butter biscuits. They are lightly sweet, but rich from the brown sugar and the nutty brown butter. Layered with the berries and cream–well, they’re about as wonderful as strawberry shortcake gets. Even my dad might like ‘em.Brown Butter Strawberry Shortcakes

Brown Butter Strawberry Shortcakes
makes 12 servings

Brown Butter:
1/2 cup (1 stick) unsalted butter

Brown Butter Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons light or dark brown sugar, packed
1/2 teaspoon Kosher or sea salt
1/2 cup brown butter, solid, very cold
2/3-3/4 cup half-and-half, very cold, plus more for brushing
1 tablespoon coarse sugar (like turbinado), for sprinkling

Strawberries:
1 1/2 pounds (24 ounces) fresh strawberries, hulled and quartered (about 4-5 cups)
1/3 cup granulated sugar

Whipped Cream:
1 cup heavy cream
1 teaspoon pure vanilla extract
1-2 tablespoons granulated sugar

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a small bowl. Let the butter cool to room temperature before refrigerating until solid and very cold, several hours or overnight.

Make the biscuits. Preheat oven to 400F. Line a baking sheet with parchment or a silicone baking mat. Set aside.

In a large mixing bowl, whisk together flour, baking powder, brown sugar, and salt. Add cold brown butter. Use a pastry blender or clean fingertips to cut the butter into the flour until the largest pieces are the size of small peas. Stir in 2/3 cup half-and-half. Add more half-and-half by the tablespoon (up to 2 tablespoons), until no unincorporated bits remain.

Turn dough out onto a floured surface. Pat it to 1/2-inch thickness. Fold it in half and give it a quarter turn (more details on this process here). Repeat patting and folding until you have done it 3-4 times total. Use a 2 1/2-inch round cutter to cut biscuits. Pat scraps back together and cut a few more. Place biscuits close together on the prepared pan. Brush them with more half-and-half and sprinkle with coarse sugar. Bake 12-14 minutes, until puffed and golden. Let biscuits cool in the pan on a rack until they reach room temperature.

While the biscuits are baking, fold strawberries and sugar together in a medium mixing bowl. Cover the bowl with plastic wrap and let sit at room temperature for up to an hour. This may also be done a day in advance–just let the strawberries macerate in the refrigerator.

When the biscuits are cool and the strawberries are ready, whip the cream. In a large mixing bowl, combine heavy cream, vanilla, and sugar. Use an electric mixer on medium-high speed to whip cream until soft peaks form.

Assemble shortcakes. Slice biscuits in half. Lay the bottom half of a biscuit on a plate. Top with strawberries and whipped cream. Place the top half of the biscuit over the top. Spoon on more strawberries and whipped cream. Repeat with remaining biscuits. Serve immediately.

Brown Butter Strawberry Shortcakes