How To Make: Biscuits

So, right off rip, I’m letting you guys know there’s no new recipes being posted today.

Instead, I’m going try something a little bit different. A few weeks back, I made a remark about my propensity for posting biscuit recipes on the blog, and that one of these days I really should get around to making a “How to” themed post solely dedicated to my personal process of making biscuits.

Consider this One of These Days.

Biscuits are a recipe that around roughly 7-8 years ago, I had little to no idea what I was doing with. All I knew was that they were one of my favorite foods, and I wanted to learn how to bake them and bake them well.

7-8 years later, and while I’m no master baker, what I can say in all honesty is that biscuits are something I’m extremely good at making. I’ve been to a lot of restaurants and tried a lot of other biscuits made by other people; I prefer my own, 100% of the time. This came about through a LOT of research, recipe reading/comparisons, and even more trial & error. It’s taken me a while but I do finally feel as though I’ve worked out a personal, tried-and true technique for biscuit-making, and I thought that I would the opportunity to share it here with all of you.

Essential Ingredients:

  1. Flour: You can’t make biscuits without flour, and the best tasting biscuits do largely depend upon the flour being used. The better the flour, the better the biscuit. I have had the best results in texture when using 2 flours in particular: King Arthur Unbleached All-purpose Flour and White Lily All-Purpose Flour. White Lily All Purpose Flour is only available in certain parts of the USA, and so I typically default to the King Arthur and don’t really notice a difference between the two. But a perfect substitute for either one of those is to either use is self-rising flour (flour with baking powder already pre-sifted in it) or cake flour (flour that’s been sifted repeatedly and mixed with a bit of cornstarch). Now, in full transparency, in time when I don’t feel like paying for I also make biscuits that taste delicious using generic, non-name brand flour as well.
  2. Baking powder: This one is important. Look at the bottom of the tin and make sure that the baking powder you’re using is still fresh. The biscuits won’t rise and they’ll have a metallic aftertaste if your BP is stale.
  3. Butter: Another essential that makes all the difference in the final product. I tend to stick to unsalted just because I like to control the salt level in my foods. When it comes to butter, the better quality you can use, the richer the biscuits will taste. Again, in full transparency I’ve made a lot of delicious biscuits with generic brand butter but if you can afford it, Land O’Lakes is a good middle ground. The European butters (like Kerrygold) are the highest quality and also on the pricier side, but ohhh the things they do to your baked goods. Finally, this is critical: FREEZE THE BUTTER. I’m talking, it should be rock solid. The colder the butter is, the more flaky and rich the biscuit will taste. I flat out will not even make biscuits anymore if the butter is not frozen, and I don’t recommend that you do either. Trust me: it makes all the difference.
  4. Milk: I highly recommend always using buttermilk for biscuits, but in a pinch, I’ve used regular milk with decent results too. As a pro-tip, you can always ‘make’ your own buttermilk by adding 1 tablespoon of lemon juice to 1 cup of regular milk and allowing it to sit for 30 minutes, until the top looks curdled.

Optional Ingredients

  1. Sour Cream: I put this in the optional category, but to be honest lately it’s become more and more of an essential to me. Adding 1 cup of sour cream to my doughs took my biscuits (that were already pretty delicious) and elevated them to a place of perfection I didn’t even think they were capable of being at. They come out SO tender and melt-in-your-mouth on the inside.
  2. Spices/Herbs: A little extra flavor never hurt anything, and depending on the dish I’m making, I will typically always add about 1 teaspoon of black pepper and/or some herb to the dough. Biscuit dough is a very flexible blank canvas in terms of seasoning, so don’t be afraid to add your favorites to it.

Must Have Tools:

  1. Box Grater: Listen. This little contraption was a game changer for my biscuits. Cutting frozen butter is difficult, even more so if you’re trying to get it into evenly sized pieces. The large holes on the box grater take care of alllll that for you; the butter ends up looking like tiny wood shavings, and disperses perfectly even throughout the dough,
  2. Bench Scraper: A crucial process of making biscuits my way is cutting and layering the dough so that the biscuits rise high and flakey. Theoretically speaking, you could use a knife to do this, but most butter knives aren’t sharp, and using a butcher knife to cut biscuit dough just isn’t very practical to me. The bench scraper is sharp enough so that you’re not scraping a dull blade against the dough (which can deflate the biscuits), and it’s also not going to be as awkward and dangerous as using a sharp kitchen knife. You can make sharp, clean and straight cuts across the dough that make for quick, even and easy layering.
  3. Rolling Pin (Preferably a handle-less wooden French dowel style): Speaking of layering…unless you’re making drop biscuits, I just don’t see how you get around the fact that you need a rolling pin; one that you’re comfortable using. I hate rolling pins with handles on them. For whatever reason, I have a better grip without the handles, so a French wooden dowel is ideal for me.

Optional Tools

  1. Pastry Mat: If you make biscuits, cookies, pie crust or bread on a regular basis, I would say that a pastry mat is a necessary tool. But even if you don’t, they’re still pretty handy to have around just to keep your kitchen countertop from getting messy, which biscuit making can sometimes be.
  2. Square Cookie Cutter: If you’ve been following for a while, you’ve probably noticed that the majority of my biscuits are square rather than round. I do this on purpose, as I’ve found that square cookie cutters provide an overall cleaner cut, and don’t compress the dough down as much during cutting (which can hinder the final rise). Plus, square shaped biscuits are easier to make breakfast sandwiches out of, which I do pretty often.

Essential Techniques

  1. Freezing the Butter: I said it before and I’m saying it again: if you want the flakiest, best textured biscuits, freezing the butter is a MUST. To give you an idea of how serious, I will admit that I have gone to make biscuits, discovered I didn’t have any frozen butter on hand, and abandoned the entire mission, It’s that serious.
  2. Layering: The flakiness in biscuits comes from layering and re-layering the dough. This can be a tricky process, as biscuit dough cannot be kneaded the same way yeast bread doughs are, or the biscuits will be tough and dense. You have to work as quickly as possible, letting your hands touch the dough as little as possible. This is where the bench scraper comes in such handy. It helps you slide and move the dough around without touching it, then cut it into even rectangles that will layer together easily, and also keep the dough from sticking to the mat. I do the layering process about 5-6 times, just until I can see the frozen butter specks ’embedded’ in the dough and the dough edges look like a cohesive kind of ‘sponge.’
  3. Overnight Rest: This was something I just started doing a couple of years ago. Biscuit dough doesn’t respond well to kneading, but you have to work it to some extent just to get the layering in. After I’ve completed my layering process, I wrap the dough in plastic wrap and let it have an overnight rest in the fridge. This allows the gluten in the dough to relax so that the resulting crumb won’t be close = dense. It’s another step that will give you a more tender biscuit.
  4. Trimming the edges: Basically, this means that I take the one big rectangle mass of dough, and cut off about 1/2 inch from all of the edges. The biscuits rise higher when I do. I don’t have a scientific reason for why this works so well; it just does. I don’t throw away the edges though; I gently press them into a mass on their own, and get a ‘scrap’ biscuit out of them.
  5. Pan of Water: Fill a shallow pan of water and place it in the bottom of the oven. This creates extra steam in the oven, which helps the biscuits rise higher. It also gives them a golden brown crust on the outside.
  6. Close placement: Once I cut the biscuits out, I place them very close together on the sheet pan; nearly touching. I’ve found that this creates steam pockets in between the biscuits.Once the steam gets into the dough, it forces the dough to push upwards so that the moisture can escape. This = higher biscuits.

Alright, y’all. That’s about all I’ve got. If there are any more questions about my process, the tools, the tips, or biscuits, feel free to drop me a line in the comment section. For now, I’m gonna go ahead and also include the links to all of the biscuit recipes here on the blog, for which I’ve used all of the above tools/techniques/ingredients to make. Happy Biscuit Baking!

Baking Powder Biscuits

Banana Bread Biscuits

Black Pepper Biscuits

Browned Butter Vanilla Biscuits

Cornmeal Biscuits and Honey Butter

Cornmeal Sage Biscuits

Sour Cream Biscuits

My Grandma’s Angel Biscuits

Mile High Biscuits

Sweet Potato Biscuits

Linking to Fiesta Friday #374.

Banana Bread Biscuits

Are y’all starting to notice a pattern? I am.

I think it’s safe to say we’ve now reached the point where Cooking is My Sport is a biscuit-making blog; a biscuit making blog with other recipes thrown in to eat alongside biscuits.

I have no explanation for my actions. All I can say is that before I learned how to bake, biscuits were always something I wanted to learn how to do, and do well. I was in awe of people who baked biscuits from scratch. I just had so many questions.

How does the dough come together? What makes biscuits different from yeast bread? What’s the best shape; round, square, or something else? How do they rise? How do you ensure they turn out light and flakey on the inside?

Heck, maybe there are some of you out there who have the same kind of questions. I’ve gotten good at making biscuits only because of lots and lots of practice, and trial and error. I made up my mind to learn how to make them and make them well, and I didn’t stop until I did. And even, clearly, I have no intention of stopping making/experimenting with them. I’ll be a biscuit baker probably until the day I pass on to glory.

Thinking through all those questions and the various results I’ve made/posted over the years makes me think the blog may be due for a post that’s strictly about the technique of making biscuits I’ve learned through all my trial and error. I’ll think some more about it and get back to y’all later.

In the meantime, today’s newest experiment.

I was very curious going into this one. Although I’ve made banana scones once before, I’d never heard of banana flavored biscuits. Plus, I hadn’t really perfected my technique for biscuits/scones when I first made the banana flavored ones, so I was interested to see how different I would find the experience now that I’m on the other side of a lot of new learning.

I really like these, y’all. The flavor really is just like banana bread…except it’s in the texture of a biscuit. I think they’re versatile enough to work for breakfast, or for a dessert, depending on how you want to eat them. However, the sweetness is very subtle here, it’s the banana that really shines through. I wouldn’t change a thing.

Wear a mask. Social distance. Get the vaccine when it’s your turn. Be kind.

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Banana Bread Biscuits

Recipe Adapted from Taste of the South

Ingredients

  • 2½ cups all-purpose flour
  • 2½ cups cake flour
  • ¼ cup sugar
  • 2½ tablespoons baking powder
  • 4 teaspoons kosher salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1½ cups cold unsalted butter, cubed
  • 1 cup whole buttermilk, chilled
  • ½ cup mashed banana (about 1 medium banana)
  • 1 teaspoon vanilla extract
  • ¼ cup salted butter, melted

Directions

In a large bowl combine the flour, spices salt, baking powder, sugar, sage and the seasoning mix. Stir together with a fork.

Use the large holes on a box grater to grate the butter directly into the dry ingredients. Stir with a fork.

In a small bowl, whisk together cold buttermilk, mashed banana, and vanilla.

Make a well in the center of the dry ingredients. Add buttermilk mixture to flour mixture, stirring until a shaggy dough forms. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add the additional buttermilk, just until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or a clean smooth countertop with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Use a bench scraper or a large sharp knife to divide the dough in half. Roughly shape each half into a square. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process 4-5 more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky).

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 400°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a biscuit cutter, or a knife to cut the dough into rounds or squares about 2″ each. You can recut the leftover dough into new biscuits, just try not to handle it too much.

Remove the cut biscuits to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Place the tray into the freezer about 15 minutes.

Spray the tops with cooking spray. Bake until golden brown, 15 to 20 minutes, covering them with foil if they brown too quickly.

Brush finished biscuits with melted butter; serve warm.

Sharing at Fiesta Friday #371, co-hosted this week by Liz @ Spades, Spatulas & Spoons.

 

Cornmeal Sage Chicken Biscuit

As much as I love it, I actually don’t fry chicken at home very often.

For one, it’s time consuming, especially if you’re like me and you prefer to put your chicken in a marinade beforehand to make sure it’s juicy and flavorful. It can get messy, even when you set up separate stations for flour, buttermilk, the rack for the raw chicken, then the rack for the cooked chicken–and don’t even get me started on the clean up.

But even with all the finicky details, whenever I do decide to make fried chicken, I’m never disappointed. It’s a project, but the end result is always oh so worth it.

Y’all, I’ve been so excited to share today’s recipe. It was not only worth the time and effort, it exceeded all of my expectations as far as taste. If you saw last week’s post you’ll know I said it was actually a two parter, with the biscuits being Part I. When I originally made them, I paired them with the fried chicken of today’s recipe to make one of my favorite foods of all time: the chicken biscuit.

The chicken biscuit dish is exactly what it sounds like: a piece of fried chicken sandwiched between a biscuit that’s been cut in half. It sounds simple–perhaps even too simple–but those of us who love them that it’s anything but.

Fried chicken and biscuits as individual components themselves require a certain amount of know-how to execute. A biscuit for chicken biscuit needs to rise high enough to be able to stand up to the bulk of the chicken itself, and it doesn’t hurt for it to have enough of it’s own flavor so that it’s not just bland bread. Apart from being seasoned properly, the fried chicken should also have a thick, crunchy crust to contrast with the soft texture of the biscuit.

But when you get both components right and put them together, it’s a truly beautiful and delicious thing.

This was my first time frying chicken with cornmeal in the batter and I have to say, I was surprised at how much I enjoyed it. The texture, and even the flavor it gave to the crust was amazing. And as I said last week, the combination of sage and cornmeal in the biscuit dough gave it enough of its own flavor so as it’s not just a ‘container’ to hold the chicken. It more than held its own. This really was one of the best things I’ve cooked in a long time, and I highly recommend you give it a shot.

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Cornmeal Sage Chicken Biscuit

Recipe Adapted from A Previous Recipe on Cooking is My Sport, and Country Living

Ingredients

For Biscuits:

  • 5 cups all purpose flour
  • 1 cup yellow cornmeal
  • 2 teaspoons salt
  • 2 tablespoons baking powder
  • 2 teaspoons ground sage
  • 1 tablespoon of your favorite savory spice mix (I used Trader Joe’s 21 Seasoning Salute)
  • 1/2 cup white sugar
  • 12 tablespoons unsalted butter, (1 1/2 sticks) frozen
  • 1 cup sour cream
  • 1 1/2-2 cups buttermilk, plus more if necessary

For Chicken:

  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 2 tsp. baking powder
  • 2 tsp. cayenne pepper, optional
  • 2 heaping teaspoons of your favorite seasoning blend; I used Trader Joe’s 21 Seasoning Salute
  • salt and pepper
  • 2 c. Buttermilk
  • 5-7 chicken cutlets (about 1 lb.) halved crosswise
  • 7 c. vegetable oil
  • 1/4 c. hot sauce (like Frank’s Red Hot)
  • 3 tbsp. Honey

For Biscuits

In a large bowl combine the flour, cornmeal, salt, baking powder, sugar, sage and the seasoning mix. Stir together with a fork.

 Use the large holes on a box grater to grate the butter directly into the dry ingredients. Stir with a fork.

Make a well in the center of the dry ingredients. Pour in the sour cream. Use a fork to ‘cut’ it into the dry ingredients until it forms thick clumps. Make another hole in the middle of the dry ingredients, and pour the buttermilk. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add the additional buttermilk, just until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or a clean smooth countertop with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Use a bench scraper or a large sharp knife to divide the dough in half. Roughly shape each half into a square. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process 4-5 more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky).

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 425°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a biscuit cutter, or a knife to cut the dough into rounds about 2″ each. You can recut the leftover dough into new biscuits, just try not to handle it too much.

Remove the cut biscuits to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Place the tray into the freezer about 15 minutes.

Spray the tops with cooking spray. Bake until golden brown, 15 to 20 minutes, covering them with foil if they brown too quickly.

For Chicken:

Line a baking sheet with wax paper, foil, or plastic wrap on the bottom, then place a wire rack on top.

Whisk together flour, cornmeal, baking powder, cayenne, salt, and black pepper in a bowl. Pour buttermilk into a separate bowl. Working with one piece at a time, toss chicken in flour mixture, dip in buttermilk, then toss again in flour mixture. Transfer to the wire rack to allow batter to set, about 2-3 minutes.

Repeat dipping process one more time. Then, working in batches of no more than 3 pieces at a time, fry the chicken in the oil. Turn it occasionally and monitor the temperature of the oil (a instant read thermometer works GREAT for this) as you work until it is golden brown on both sides, about 3-5 minutes per side. (It may look a little pale, but it browns more when you take it out, so don’t worry) When finished remove chicken to another sheet pan lined with paper towels and a wire rack to drain.

To assemble sandwich: Whisk together hot sauce and honey in a bowl. Split a biscuit in half, drizzle chicken with spicy honey, then assemble sandwich with pickles.

Sharing this recipe at Fiesta Friday #366.

Cornmeal Sage Biscuits

Yes. It’s true. One month into 2021, and I’m sharing yet ANOTHER biscuit recipe.

We’ve established a long time ago that they’re somewhat of an obsession of mine, but this time there’s a whole separate ‘excuse’ for why they’re making another appearance.

These biscuits make up one half of another ‘meal’ recipe that I’ll be posting next week. But I thought that rather than dump them both at the same time, I’d break them apart and just like a sit down meal in a restaurant, make the carbs the appetizer before serving the ‘meat’ next week.

If you’ve ever taken a look at the Recipe Index on the blog, you’d probably be able to tell that I have a mild fixation with yellow cornmeal. I like it both for its flavor and the texture it gives to baked goods. I think it was around two years ago when I first experimented with it in biscuit dough.

Cornmeal gives the biscuit a coarser texture, but I’ve learned since then how to counterbalance the potential heaviness in the dough with the addition of sour cream, which does positively SINFUL things to the texture of just about any baked good you add it to.

I knew going into making these that I wanted to boost the typically neutral flavor of biscuits, and give them a savory flavor. For that reason I seasoned the dough with sage and what’s become my favorite spice mix, the Trader Joe’s 21 Seasoning Saute. I use it in just about everything I cook. But if you don’t have it on hand, that’s fine. Just use another seasoning blend you’re partial to like any of the many ones from McCormick, Mrs. Dash, or Weber’s.

I was extremely pleased with how these turned out. They rose beautifully even with the cornmeal, and the flavor is FANTASTIC. They paired beautifully with the ‘second component’ of the dish I made for our dinner that I’ll be sharing next week. So stay tuned 😉

Wear a mask. Social distance. Stay safe. Be kind.

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Cornmeal Sage Biscuits

Recipe Loosely Adapted from King Arthur Flour

Ingredients

  • 5 cups cups all purpose flour
  • 1 cup yellow cornmeal
  • 2 teaspoons salt
  • 2 tablespoons baking powder
  • 2 teaspoons ground sage
  • 1 tablespoon of your favorite savory spice mix (I used Trader Joe’s 21 Seasoning Salute)
  • 1/2 cup white sugar
  • 12 tablespoons unsalted butter, (1 1/2 sticks) frozen
  • 1 cup sour cream
  • 1 1/2-2 cups buttermilk, plus more if necessary

Directions

For Biscuits

In a large bowl combine the flour, cornmeal, salt, baking powder, sugar, sage and the seasoning mix. Stir together with a fork.

 Use the large holes on a box grater to grate the butter directly into the dry ingredients. Stir with a fork.

Make a well in the center of the dry ingredients. Pour in the sour cream. Use a fork to ‘cut’ it into the dry ingredients until it forms thick clumps. Make another hole in the middle of the dry ingredients, and pour the buttermilk. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add the additional buttermilk, just until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or a clean smooth countertop with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Use a bench scraper or a large sharp knife to divide the dough in half. Roughly shape each half into a square. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process 4-5 more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky).

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 425°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a biscuit cutter, or a knife to cut the dough into rounds about 2″ each. You can recut the leftover dough into new biscuits, just try not to handle it too much.

Remove the cut biscuits to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Place the tray into the freezer about 15 minutes.

Spray the tops with cooking spray. Bake until golden brown, 15 to 20 minutes, covering them with foil if they brown too quickly.

Sharing at this week’s Fiesta Friday #365, co-hosted this week by Eff @ Food Daydreaming.

 

Sweet Potato Biscuits & Cranberry Butter

Happy New Year everyone.

If you’re reading this, it means that you’ve made it 2021. Give yourself a pat on the back. Let out the breath that it feels like we’ve all been holding for I don’t know how long.

What a year. What a time to be alive.

2020 was a rough year for most of us. We may have survived it, but I’m sure we all know of others who did not, and those who are still struggling going into 2021. I’m not one for making New Years resolutions, but I am on board for maintaining a positive perspective even in the midst of negativity, and trying to spread positivity where I can.

If your 2020 was particularly difficult, I’m very sorry. You have all of my best wishes and hopes for a better and brighter 2021 where things begin to turn around. Please know that trouble doesn’t last always. This too shall pass. You’ll make it.

After spending a lot of time and effort getting pretty good at baking them, biscuits have become my happy place. I thought a happy place recipe was, a great recipe to kick off the new year with on the blog, so here we are.

I mean: don’t these make you feel at least a little happy just looking at them?

Sweet potato biscuits have been on my radar for a while to try out. I always had hesitation about it because most of the recipes I’ve seen others put out, the biscuits seemed to come out flat and hockey-puck like to me. The potato just seemed to be weighing everything down and one of my biggest biscuits pet peeves are biscuits that don’t rise.

But that was all before I developed my personal technique of biscuit-making that to date has never failed to give me the results that I want. As it turns out, it still doesn’t even when adding mashed sweet potato to the mix.

Sweet potatoes are a heavy ingredient, but what I found they do most for biscuit dough is take the place of the majority of the liquid. You won’t need to add as much buttermilk because the sweet potatoes themselves are moist and give the dough the moisture it needs to hold together, as well as the finished biscuits the moisture they need to not be too tough and dry.

These taste perfectly fine on their own, but I decided to give them an accompaniment using some spare cranberries I still had leftover from the 12 Days of Christmas sitting in my fridge. It comes together in minutes, and the sweet tartness pairs pretty well with the savory flavor of the biscuits.

Here’s to sweet potato biscuits, cranberry butter, and 2021. May one be just as wonderful as the other, and vice versa.

Wear a mask. Social distance. Be kind.

Sweet Potato Biscuits & Cranberry Butter

Recipe Adapted from Allrecipes.com and Let’s Dish 

Ingredients

For Biscuits

  • 2 large, orange fleshed sweet potatoes, peeled
  • 2 teaspoons salt, plus more for potato water
  • 2 teaspoons black pepper
  • 1/4 cup brown sugar (light or dark, doesn’t matter)
  • 1/2 cup-3/4 cup buttermilk*
  • 6 1/2 cups self rising flour
  • 1 1/2 tablespoons baking powder
  • 1 1/2 cups (3 sticks) unsalted butter, frozen

For Cranberry Butter

  • 1 cup unsalted butter, softened
  • 3/4 cup chopped fresh cranberries
  • 1 tablespoon honey
  • 1/4 cup powdered sugar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • zest of one medium orange

 

Directions

For Biscuits:

Cut sweet potatoes in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make evenly sized chunks. Transfer into pot; cover with water and add a pinch of salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 3 cups mashed sweet potatoes. Cool thoroughly.

Transfer cooled mashed potatoes to a medium size mixing bowl and add brown sugar, stirring to combine. Set aside.

In a large bowl combine the flour, baking powder, salt and pepper. Stir together with a fork.

Use the large holes on a box grater to grate the butter directly into the dry ingredients. Stir together with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter.

Make a well in the center of the dry ingredients. Add sweet potato mixture. Toss with a fork until evenly distributed, but don’t overmix.

Drizzle in the buttermilk. The amount you add here is going to vary according to the time of year and your location. You may need to use all of it, you may not. Start with 1/2 cup and stir the dough together with the fork, just until it begins to come together in large clumps. Add more flour if you need to, just enough to make it hold together.

Sprinkle a pastry mat, wooden cutting board or a clean smooth countertop with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Use a bench scraper or a large sharp knife to divide the dough in half. Roughly shape each half into a square. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process two to three more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky).

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 425°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a square cookie cutter, or a knife to cut the remaining dough into squares, about 2″ each.

Remove the cut biscuits to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Freeze until cold, about 15 minutes.

Bake until golden brown, 18 to 23 minutes. You may need to cover them with foil to keep from browning too fast. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.

For Butter: 

Use an electric mixer to beat together the butter, powdered sugar, honey, cinnamon, vanilla extract and orange zest together until fluffy. Add the cranberries.

Store in the refrigerator, but it’s best to bring it to room temperature to serve.

Linking this post to Fiesta Friday #361.

Sugar & Spice Crackers

Homemade cookies are a win no matter what time of year, but I will say that for me, there’s just something extra special about homemade Christmas cookies.  I enjoy baking them more around the holidays. I enjoy eating them more around the holidays–which, for me is really saying something.

Some cookie recipes feature a whole bunch of ingredients and whole bunch of steps. I’ve made ones like that and shared the recipes on the blog in the past. While most of the time, the extra labor is worth it, on the whole I do think that making Christmas cookies should be pretty simple and straightforward. Most of the cookie recipes I post for the 12 Days of Christmas are on purpose. Today’s post is the first of more to come.

When I was a kid, I absolutely LOVED the mini Vootrman gingerbread men cookies. Heck, it’s been a while since I had one, but I still do. They’re small, crunchy,  and they have an excellent spice blend to them that is everything you want in a Christmas cookie.

Whenever I can make a recipe on the blog that replicates (or dare I say it) improves on a mass-produced store bought product, I’m always extra pleased with it. This was one of those times. I was, admittedly, a little underwhelmed with how the final product looked. Obviously, they have some cracks and imprint from the cookie stamps wasn’t as sharp as I wanted it to be post-baking.

But let me tell y’all–when I took that first bite of these, I couldn’t care less how they looked. These are SO GOOD.

These are not what I would think of as ‘cookies’; they’re very crunchy. When you break one in half, it will snap, hence the name of crackers. A British tea biscuit is honestly what they remind me of. They’re type of snack that just screams for eating alongside a cup of tea and coffee.

Combined with the texture, the spices are what really makes these stand out to me. They’re warm and fragrant and just hit all the right notes of Christmas. Also, because these are so crunchy, they don’t really go ‘stale’; in fact, the longer you leave them to sit, the stronger the spices will come through.  Finally, if you don’t have cookie stamps, no problem. They will bake just fine as regular old rounds, which I’ve included directions for in the recipe.

Because I made them small, I had a bunch of these baked from this recipe. I was an idiot and shared quite a few, and now I’m almost out. Which now means I will just have to make some more. ASAP.

Day 1: Orange Cranberry Buns

Day 2: Sausage Bread Pudding & Cranberry Sauce

Day 3: Sugar & Spice Crackers

Sugar & Spice Crackers

Recipe Adapted from McCormick

Ingredients

  • 1 3/4 cups plus 2 teaspoons all-purpose flour
  • 8 tablespoons (1 stick) cold unsalted butter, cut into chunks
  • 3/4 cup light brown sugar, packed
  • 3/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ground mace
  • 1 large egg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Directions

Beat flour, butter, sugar, baking soda and spices together with an electric mixer on medium speed just until mixture comes together, but is still sandy in texture, about 4 to 6 minutes. (If using a stand mixer, be sure to use the paddle attachment, not the whisk.)

Whisk egg, salt and vanilla extract in small bowl until well blended. Add to flour mixture; mix on medium until a soft dough forms, about 1 to 2 minutes.

Wrap dough tightly with plastic wrap. Refrigerate 2 hours or overnight.

Preheat oven to 320°F. Line two sheet pans with parchment paper. Divide dough in quarters and keep the other 3 in the refrigerator while you roll out the first. Roll dough out on a clean and floured surface to about 1/8 inch thick. Dip your cookie stamps into powdered sugar, then tap to remove excess. Press firmly into the dough, then gently remove stamped cookie and place on sheet pan. Repeat until you’ve used up all of the dough.*

Bake 12 to 15 minutes or until golden brown. Cool on baking sheets 1 minute. Transfer crackers to wire rack. Cool completely.

*Alternatively, if you don’t have cookie stamps: after the dough comes together, you can shape it into a log, refrigerate the log overnight, then slice it into 1/8 thick rounds and bake as directed.

 

Sausage Gravy and Biscuits

I debated very seriously whether or not to do a post this week at all. In light of the tense and stressful circumstances in my country right now, I wondered if making a post about food would be tone-deaf, insensitive or whatever you want to call it. Apart of me still feels like it is.

On the other hand, the truth is that for me personally, finding ways to mitigate feelings of anxiety is to focus upon things that make me feel happy, relaxed or at least distracted. Cooking is my sport, and a huge stress reliever for me– that includes posting on this blog.

One thing I knew I wasn’t going to do if I did post today was pretend as though the election wasn’t happening, that it didn’t matter, or that I don’t feel very strongly about who I wanted to win. If y’all have been following me for a while, you probably already know how I feel about it. My fingers are crossed, my breath is held, I’m knocking on wood, and hopefully we will be swearing in a new president come January 2021.

But regardless of what happens in this election, I’ve resolved to keep an attitude of trying to plan for the worst, hope for the best, and to keep my head up. Y’all try to do the same.

It’s now November, and while that doesn’t necessarily mean colder weather for everybody, around this time of year I still find myself craving stick-to-your-ribs comfort food.

There can’t be many foods that are more stick-to-your-ribs (and in my case, the hips, thighs and derriere) than biscuits and gravy. It’s such a simple but satisfying dish and I’m surprised it took me this long to get around to putting together a recipe for it.

Making sausage gravy really isn’t complicated. You probably have most of the ingredients that you need in your house already, and the whole thing comes together in little under an hour. Biscuits do take a tad bit more effort, but ohhhh how worth it that effort is for these.

I’m telling y’all, sour cream does godly (or ungodly depending on how you look at it) things to biscuits. They rise SO high, and still come out SO light and tender. I was ready for the best nap of my life after I finished eating this; isn’t that the best indicator for how comforting and delicious a dish is?

Wear a mask. Social distance. Stay safe.

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Sausage Gravy and Biscuits

Recipe from Jess@CookingisMySport

Ingredients

For Sausage Gravy

  • 1 cup flour
  • 6 cups of milk
  • 3 cups water
  • 2 lbs ground pork sausage
  • 1 teaspoon oregano
  • 1 1/2 teaspoons ground sage
  • 2 teaspoons black pepper
  • salt (if needed, see note)
  • 1 tablespoon onion powder
  • 1 bay leaf

For Biscuits

  • 1 cup unsalted butter, frozen
  • 3 cups self rising flour
  • 1 1/2 teaspoons baking powder
  • 1/4 cup firmly packed brown sugar (light or dark, doesn’t matter)
  • 1 cup sour cream
  • About 1/2 cup of buttermilk, plus more if needed

Directions

For Biscuits

In a large bowl combine the flour, baking powder, and brown sugar and stir together with a fork.

 Use the large holes on a box grater to grate the butter directly into the dry ingredients. Stir with a fork.

Make a well in the center of the dry ingredients. Pour in the sour cream and buttermilk. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add the additional buttermilk until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or a clean smooth countertop with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Use a bench scraper or a large sharp knife to divide the dough in half. Roughly shape each half into a square. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process two to three more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky).

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 425°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a square cookie cutter, or a knife to cut the remaining dough into squares, about 2″ each.

Remove the cut biscuits to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Freeze until cold, about 15 minutes.

Bake until golden brown, 12 to 15 minutes.

For Sausage Gravy

Brown the sausage in a large skillet until no longer pink and formed into crumbles. Drain (but reserve the sausage grease!) and remove to a separate bowl.

In a large pot (I used my Dutch oven) over medium heat, pour in the flour. Stir with a metal spoon or spatula for about 1-2 minutes, just until you smell it start to toast. (Don’t let it get too brown, this is supposed to be a white gravy.)

Pour in the milk, water, oregano, sage, onion powder, black pepper and bay leaf.

(A thing to keep in mind: sausage is very salty on its own. In lieu of salt, I added a few tablespoons of the reserved sausage grease to the gravy so that it had both salt and meaty flavor. If you prefer to use salt, you can, but just be careful with how much you use.)

Bring the mixture up to a boil, stirring constantly until smooth. Lower heat to a simmer and allow to cook for an additional 5-10 minutes, tasting and adjusting for seasoning. It should begin to thicken into a gravy-like consistency.

Pour in the reserved sausage, stir and turn the heat down to low, allowing to cook for an additional 10-15 minutes.

Split the biscuits in half and serve with the gravy spooned on top.

Linking to Fiesta Friday #353

Browned Butter Vanilla Biscuits

I think I’m starting to develop a problem. I cannot stop making and finding uses for browned butter. Literally cannot do it. I’m addicted.

The way things are going, I think I’m going to have to add a completely separate category to the Recipe Index JUST for browned butter recipes.

If you’re new here, then there are probably two things that you should know for the purposes of this post: first, browned butter is a sauce. Butter gets melted over low-medium heat until it separates into butterfat and milk solids. The solids sink to the bottom of the pan and toast over the heat until golden brown; that is browned butter. It is one of the greatest culinary inventions, ever.

Second, I have been experimenting with it on and off on this blog for the past two and half years on this blog. Take practically any baking recipe you want that uses butter, and you can substitute the regular stuff for browned butter to kick up the flavor and taste 1000 notches. It works. Believe me, I’m on a personal mission to test and keep retesting the theory in as many different uses as I can and haven’t been disappointed yet.

Butter is truly the essence of a good biscuit. The quality of the butter, but more importantly, how you handle it, can literally be the difference between success or failure. I learned that lesson the hard way. I’ve also been pretty transparent on here about my journey with learning how to bake good biscuits and finally reaching a place where I felt confident in my abilities. I have a tried and true method that I know works. I don’t like messing with it.

But, because I had seen the wonders that browned butter had done for so many other recipes I’m comfortable with–and how it had actually improved them– I decided to make an exception and depart from my normal routine of biscuit making just enough to swap out regular butter for browned.

Spoiler alert, it went marvelously.

So what did I do differently?

Well, obviously there was an added step of browning the butter before doing anything else. If you’ve seen or used any of my previous biscuit recipes, you’ll know that I insist upon freezing butter for biscuits as well. So that kinda created 2 additional steps: making the browned butter, then placing it in the freezer to give it enough time to completely harden to be cold enough to use in the dough.

The second change I made was to use self rising flour rather than all purpose. This was a change that I had actually been meaning to test out for a while. Self rising flour is flour that already has leavening agents (baking powder and salt) sifted into it. I wanted to see if making the swap would result in a higher biscuit rise. After making those adjustments, I pretty much kept things the same.

I’m sitting here trying to adequately describe what that first bite was like. I’m really trying, y’all. But honestly, words just don’t do it justice. The depth of flavor that browning the butter gives to the biscuit is unbelievable. They taste like…warmth. Not the temperature. The flavor. Rich, golden, savory warmth. The texture is flakey and soft.

They make me want to dance. I really can’t be much more clear about it than that.

If you don’t bake with browned butter, please change that. Please.

Browned Butter Spice Cake

Browned Butter Spritz Cookies

Browned Butter Banana Bread

Browned Butter Chocolate Chip Cookies

Browned Butter Vanilla Biscuits

Recipe Adapted from Taste of the South

Ingredients

  • 1 cup unsalted butter, cut into cubes
  • 3 cups self rising flour
  • 1 1/2 teaspoons baking powder
  • 1/4 cup firmly packed brown sugar (light or dark, doesn’t matter)
  • 1 cup buttermilk (plus more if needed)
  • 2 teaspoons of vanilla extract or vanilla bean paste

 

Directions

Melt the butter over medium heat in a 2 quart saucepan. Let it cook and watch it closely until 3-5 minutes until the butter begins to foam, forms a golden brown color and browned bits form on the bottom. (It will have a sweet, nutty smell). Immediately remove it from the heat. Allow to cool for about 10 minutes, then place butter in a small bowl, and freeze until solid, about 2 hours.

In a large bowl combine the flour, baking powder, and brown sugar and stir together with a fork.

Tap the small bowl of butter on the counter to shake it out (it should be in one large block) Use the large holes on a box grater to grate the butter directly into the dry ingredients. Stir with a fork.

Make a well in the center of the dry ingredients and pour in the buttermilk with the vanilla.

Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add additional buttermilk until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or a clean smooth countertop with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Use a bench scraper or a large sharp knife to divide the dough in half. Roughly shape each half into a square. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process two to three more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky).

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 425°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a square cookie cutter, or a knife to cut the remaining dough into squares, about 2″ each.

Remove the cut biscuits to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Freeze until cold, about 15 minutes.

Bake until golden brown, 12 to 15 minutes.

Sharing at Fiesta Friday #280, cohosted this week by Ai @ Ai Made It For You and Angie@FiestaFriday.

Strawberry Cream Biscuits and Strawberry Sauce

It’s Good Friday-Easter weekend already. That’s wild. This year is flying by.

I hope that everyone who celebrates a holiday of some kind, whether it’s a religious one or not, gets to enjoy some good food as apart of it. It’s kind of become a tradition for me to cook a nice Brunch-Brinner for our house.

I’ve actually been holding this post back for a while. I baked it right at the end of the summer, just before strawberries were finna go out of season. I made a judgment call to keep it in the Drafts folder all throughout the autumn and the long winter because I felt like it would be counterproductive and awkward to share a recipe with produce that would probably be out of season.

Now that April is winding down and the weather is starting to warm up, hopefully strawberries are starting to become more readily (and affordably) available wherever you are. If so, then I highly, HIGHLY recommend that you get into this recipe. It has two components and strawberries are all up in both.

You can incorporate just about any mix in that you want into a biscuit dough, including strawberries. However, they are very wet, especially when sliced. This can make assembling the dough somewhat messier than it may be normally, so in order to nix that issue, I froze the sliced strawberries ahead of time so that when they’re mixed into the biscuit dough, the juices wouldn’t gush out and make the dummy gummy. Don’t worry; when the biscuits bake the berries will thaw out perfectly.

Now, listen. About the strawberry sauce. Let me talk to you about this strawberry SAUCE. It’s tart. It’s slightly sweet. It’s smooth. It’s sublime, and I want it for everything. My biscuits. My pound cake. My ice cream. My toast. All of the things.

This dish is a taste of pure spring, and I think that all of you deserve to take a bite for this Easter weekend. So get to it.

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Strawberry Cream Biscuits and Strawberry Sauce

Recipe Adapted from Better Home & Gardens

Ingredients

For Biscuits

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 4 tablespoons butter, frozen
  • 1 cup fresh strawberries, hulled and diced
  • 1 1/2 cups heavy cream, or more as needed, chilled

For Strawberry Sauce

  • 2 cups fresh strawberries
  • 1/3 cups sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract

Directions

Spread the strawberries out in a single layer on a baking sheet that you line with parchment paper or aluminum foil. Place the sheet pan in the freezer for 60 minutes, until they are very firm.

In a large bowl, combine the flour, baking powder, baking soda, and salt with a fork. Use the large holes on a box grater to grate butter directly into the frozen ingredients and stir to combine. Add the strawberries and stir together until strawberries are coated in the flour.

Make a well in the center of the bowl and pour in the heavy cream, stirring together with a fork until just moistened. If it seems a little dry you can add more heavy cream until it comes together.

Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)  Pat and roll the dough into a rectangle. Take the two opposite ends and fold them together like a business letter into thirds. Flip it upside down and pat & roll it into another rectangle, sprinkling the surface with flour if it gets too sticky. Repeat the folding process two to three more times before patting it into one final rectangle, about 7-8 inches and 1 inch thick. Wrap in plastic wrap and refrigerate for at least 2 hours.

Preheat oven to 425°. Place a shallow pan of water on the bottom rack of the oven.

Place dough on a parchment-lined baking sheet.

Use a bench scraper or very sharp knife to trim the edges of the rectangle. Using a floured pizza cutter or knife, cut 12 to 16 squares in dough, leaving biscuits intact. Place the sheet pan in the freezer for 20 minutes. Bake in the upper half of the oven for 17-20 minutes. Serve warm with the Strawberry Sauce.

For Strawberry Sauce:  In a medium saucepan combine the strawberries, sugar, and water. Bring to simmering; cook and stir until strawberries pop and sauce has thickened. Remove from heat, then stir in the vanilla. Serve warm or at room temperature.

Sharing at Fiesta Friday #272, cohosted this week by Antonia @ Zoale.com and Angie @ Fiesta Friday.

Cornmeal Biscuits and Honey Butter

 

Hi, y’all. Sorry that it’s been a bit quiet around here for a while. I had company visiting and didn’t get around to getting up last week’s post. But things should be getting back to normal and on schedule now. I’ve got some recipes coming that I’m really excited to share in the coming week’s and today’s is one of them, so let’s just jump right into it.

Surprise!

Yet another biscuit post. You excited yet? You should be. Biscuits alone are exciting to me, but these especially since they feature one of my favorite ingredients to both bake and cook with: cornmeal.

I’ve said before that I have a mild obsession with cornmeal and the proof is in the amount of baked goods I’ve shared already on the blog. Take your pick, really. Cornbread. Yeast bread. Scones. Crackers. Some of it’s savory, some of it sweet. It’s a versatile ingredient and if you’re not familiar with it, allow me to strongly recommend you try to incorporate it into your baking routine. I think there are very few things that can’t be improved with a bit of cornmeal added to them.

I’ve shared a recipe for cornmeal biscuits on the blog before, but that one was also flavored with ginger and Chinese Five Spice to pair with some fried chicken that I also flavored with five spice. This time around, I decided to go with more ordinary, traditional flavors that would produce a biscuit that could go with any kind of meal.

So what’s the role that cornmeal plays in a biscuit? I’ve found that cornmeal (yellow cornmeal, that is) does two things to a biscuit: first it’s going to provide a contrast of texture that wouldn’t necessarily be in a biscuit made with just white flour. Don’t worry: it’s not at all going to be tough, but yellow cornmeal will make it slightly more grainy and chewy. Sounds weird, but I promise it’s marvelous. Second, yellow cornmeal has a natural savory flavor of its own. In the case of these biscuits, the cornmeal helps to further bring out the flavors of the salt and pepper in the dough.

Although these biscuits do lean on the savory side, I paired them with a smooth, honey butter spread that comes together in seconds. The butter brings a great balance between the savory & sweet of these biscuits as a dish and honestly, I could eat them all on their own without even needing to add them to a meal. If you try them yourself some time, you’ll understand why. Have a good week, everyone.

Sharing at this week’s Fiesta Friday #241, co-hosted this week by Zeba @ Food For The Soul and Debanita @ Canvassed Recipes.

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Cornmeal Biscuits and Honey Butter

Recipe Adapted from Country Living

Print

Ingredients

For Biscuits

  • 3 1/4 cups cake flour, spooned and level
  • 3/4 cup yellow cornmeal
  • 4 teaspoons baking powder
  • 1 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon baking soda
  • 3/4 cup frozen butter
  • 1 1/2 cups buttermilk

For Honey Butter

  • 3/4 cup butter, softened
  • 1/4 cup honey

Directions

Preheat oven to 450 degrees Fahrenheit. Place a shallow pan of water on the bottom rack of the oven.

In a large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and pepper.

Using the large holes on a box grater, grate the butter into the dry ingredients and stir a few times to combine. Make a well in the center of the bowl.

Pour the buttermilk into the well and use a large rubber spatula to stir the mixture together. If it seems a little dry you may add additional buttermilk until it forms a shaggy dough.Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Pat and roll the dough into a rectangle. Take the two opposite ends and fold them together like a business letter into thirds. Flip it upside down and pat & roll it into another rectangle, sprinkling the surface with flour if it gets too sticky. Repeat the folding process two to three more times before patting it into one final rectangle.

Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a 2 1/2-inch round cutter to cut biscuits, pressing and rolling the scraps together to make more biscuits two additional times. Discard the rest of the dough.  Place biscuits, slightly touching, on a baking sheet lined with parchment paper. Chill 15 minutes in the freezer.

Bake until golden brown, 15 to 20 minutes. (You may have to cover the biscuits with foil if they begin to brown too quickly.

For the Honey Butter: Use a fork to briskly stir the honey into the butter until it’s smooth. Store in the fridge.