Chef Larry shares his biscuit recipe that is part of our breakfast rotation. Guests enjoy them slathered with our house made jam, as part of a breakfast sandwich or a base for a “bene”.
Yields 8 Biscuits
½ c Buttermilk
½ c Yogurt
2 ¼ c All Purpose Flour
1 T Baking Powder
¼ t Baking Soda
1 ½ t Salt
4 oz Cold Butter, Cubed
- Press the cubes of butter between your fingers until flat disk. Toss with a ¼ c of the flour until coated and place in the freezer.
- In a mixing bowl, whisk together Buttermilk and Yogurt.
- In a Food Processor, add Flour, Baking Powder, Baking Soda, and Salt. Pulse two or three times until combined.
- Distribute the frozen flattened Butter into the Food Processor and pulse a couple of times until just combined.
- Once combined, transfer into a mixing bowl and add the Buttermilk Yogurt mixture.
- Using a rubber spatula, fold the dough and mixture together until loosely combined and transfer dough onto a lightly floured surface.
- Knead until the dough comes together.
- Using a rolling pin, roll the dough out until approximately a cm thick then dust the top with a thin layer of flour.
- Fold the dough into thirds over itself vertically then gently roll it out again and dust with flour.
- Fold the dough into thirds over itself the other direction then gently roll it out again yielding a rectangle roughly 2 cm tall.
- Cut the biscuits into 8 portions and transfer onto a baking tray into the freezer overnight.
- The next day preheat oven to 425F and melt some butter in a pan.
- Brush the biscuits with butter and add finishing salt.
- Bake for 15 minutes until golden brown, rotating half way.
