Savory Stiletto
Steaming Up The Kitchen…
Best Way to Start Your Morning….
November 9, 2011The other night, we came home from date night (I got to wear a short dress and high heels, I was a happy girl!) and our apartment smelled like biscuits. I wasn’t even a little big hungry, but I immediately wanted to go to McDonald’s, KFC, Hardees, anywhere that had a biscuit, and buy a dozen and eat them all.
If that wasn’t enough, Mr. Alton Brown was making biscuits on his show. With his Grandma. If that wasn’t a sign that biscuits needed to made in our house at some point over the weekend, I don’t know what would be!
Of course, I did what any normal human being would have done at 7:00am on a Saturday morning after a night at a Mexican restaurant being given free margaritas from our (female) server who I’m pretty sure wanted to go home with me. I made biscuits. And not just any biscuits. The. Best. Biscuits. Ever. Uh-huh. I went there. Best ever that I’ve had. Although I am waiting on a biscuit making lesson from (my soon to be future mother-in-law) Big’s mom. Maybe I’ll try to pull out the big guns and show her my biscuits! Kidding!
Savor these buttery nuggets of awesomeness with a mimosa!
Bug n’ Nug Biscuits
Recipe adapted from Alton Brown
- 2 cups flour
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt (I used coarse sea salt)
- 2 tablespoons butter plus more for brushing (the brushing butter should be melted)
- 2 tablespoons shortening
- 1 cup 1% milk with 1 tablespoon vinegar
Preheat oven to 450 degrees.
In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Using your fingers (best kitchen tools ever!), rub the butter and shortening into dry ingredients until the mixture looks like crumbs. Awesome forearm workout, in case you were wondering. But the faster you can do this, the better, you don’t want the fats melting too much! Make a well in the center and pour the milk/vinegar (buttermilk). Stir just until the dough comes together, and it’ll be sticky!!
Turn the dough on a floured surface. Best to flour the surface before you get all sticky from the butter. Dust the top of the dough with flour and gently fold the dough over itself 5 or 6 times. Press into about 1” thick round. I’ll admit, my first press down was about 1 ½”, but they were still epic. Cut out biscuits with a 2 inch cutter, being sure to flour the cutter first and push straight down through the dough, then twist. Place biscuits on a baking sheet so they just touch. Reform the scrap down, working as quickly as possible and working the dough as little as possible, and continue cutting. This second round may not be as high as the first round, but they’ll still be tasty!
Bake until biscuits are tall and light golden on top, about 15 to 20 minutes.
While the biscuits are baking, melt some butter with a pinch of salt and set aside. When you pull the biscuits from the oven, immediately place them on a cooling rack over a baking pan and brush with butter. Trust me. Epic.
My thoughts:
Okay, I’ve done biscuits before and they didn’t turn out quite so amazing. But these, these were unbelievable!
They were tall. They were flaky. They were buttery. There were terrible for me and I didn’t care and I ate 3 of them before I left for work. And did I say I didn’t care? Because I didn’t. And the first one I ate had bacon and eggs on it, which made it even tastier. Although I immediately followed that one up with a plain biscuit and damn near died because it was so good. And so easy!!!
The secret to good biscuits is….should I tell you? I dunno…it took me a few tries to figure it out. Okay…the secret is……..not overworking the dough!!! That makes all the fat melt and sure, they’re still good, but they look like little hockey pucks. These though, these were so tall!! I can’t wait to make them again!
This entry was posted in Bacon, Breakfast, Vegetarian. Bookmark the permalink. ← Burger Redemption…. Holy Guacamole! →4 Responses to Best Way to Start Your Morning….
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nely says:
Can hardly wait till you show us your biscuits!
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lily says:
not over working the dough is the key!
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Sug says:
These are the best biscuits north of the Mason Dixon line!
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I love that you just said you were going to show your future mom in law your biscuits…. not gonna lie, I am laughing a bit. These biscuits looks delicious! Teach me
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