Can We Talk About Biscuits For A Minute?
A proper southern girl will have a go-to recipe for biscuits and me being a proper southern girl means I have a recipe, right? I have been testing recipes for nearly three years. You see, my mom took the lazy way with biscuits and just made the canned kind. Gross. Seriously, I have not found one can that doesn’t take like processed crap. But I also haven’t found a recipe that I love enough to make “my” recipe. That may have changed after this past weekend. While scrolling through my Facebook feed Saturday, I noticed a link to a “recipe” from one of my favorite sites – Food52. Upon reading, it claimed you can make biscuits without a recipe. What’s more – you use yogurt. Any kind of yogurt. My interest is peaked. I think to myself “I must try this “recipe”…like, tomorrow.”
Feeling adventurous, I woke up early this morning (still very jet-lagged from my Ireland trip) and started pulling out ingredients.
Flour, buttermilk, baking powder, cold butter baking soda, dill, parsley, garlic, salt, pepper, cheddar cheese, red pepper. I was going for a savory flavor. I didn’t use exact measurements, but here is the approximate for each ingredient:
2 cups all-purpose flour, plus more for rolling
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
4 tablespoons cold unsalted butter (if using salted, but down on the salt you add)
1/2 cup whole or low-fat plain Greek yogurt
1/4 cup minced fresh herbs – I used dill, parsley and garlic
Buttermilk (or you could use regular milk)
Sharp cheddar cheese
Mix all ingredients together except the milk and cheese.
Once ingredients are mixed, begin adding the milk a bit at a time. You are aiming to get a “wet mess” for your dough. I know, I know – this goes against everything you probably think about making biscuits, but you should trust the process. Go for it! Add the cheese when everything is mixed together and roll out on a floured surface. Add more flour as needed OR if you’re not looking for perfectly round biscuits you could treat them as drop biscuits. That’s basically what I did.
Toss them in a 450 degree oven and bake for 10-12 minutes.
When they come out of the oven, sprinkle them with a nice flaky salt. I used the last of my ghost pepper salt I got from Bend, Oregon last year.
Serve with butter.
I scrambled up some delicious eggs with goat cheese. My friend, Kevin Keller, taught me the best way to make fluffy eggs – forget the milk and go for ice cold water. I added a couple slices of country ham (my favorite) and a mimosa and had the best breakfast I’ve made in a long time. Don’t worry, the leftovers go to my lucky co-workers, but I might just keep one or two for myself. This is one biscuit recipe I will keep using.