Friday, November 09, 2018

Dave's To-Die-For, Sky-High Biscuits

We are rich with talented friends who also happen to be great home cooks. Bruce's pork vindaloo. Denise's Korean mandoo dumplings. Jeff's tarte tatin. Kathryn's shrimp and grits. Wendy's cakes. Dana's curried squash.

Here at home I have the good fortune to have a husband who smokes his own bacon, bakes six loaves of organic sourdough every two weeks and loves to make breakfast on the weekend, particularly if it involves baking up a batch of scones or biscuits to go with his Julia Child-worthy cheese omelets. (Did I mention he's also become quite the home bartender, whipping up cocktails at the drop of a hat?)

So when I stumble downstairs on Saturday morning and see him bustling around the kitchen with flour on his hands and the oven warming the house, I know by the time I get the dogs fed and finish my first cup of coffee he'll be pulling out a pan of his signature baked goods and setting them on the counter with butter and jam.

I know, how lucky am I?

Dave's To-Die-For, Sky-High Biscuits

2 1/4 c. (285g) all-purpose flour*
3/4 tsp. sea salt
1 tsp. sugar
4 tsp. baking powder
1/3 c. (75g) very cold butter
1 c. milk

Preheat oven to 450°.

Place flour, salt, sugar and baking powder in food processor and pulse for a few seconds to combine.

Cut butter into small pieces and add to food processor. Pulse half a dozen times and check for the size of the butter pieces. Repeat if necessary until the butter is in pieces roughly the size of peas.

Put flour mixture in a mixing bowl and add the cold milk. Toss together gently until barely combined. As soon as the dough holds together, turn it out on a lightly floured counter. Gently "knead" the dough a few strokes until it is a mostly a cohesive ball. The fewer kneads the better.

Pat out the dough with your hands into a rectangle 1/2" to 3/4" inch thick, depending on how tall you like your biscuits. Cut into 2-inch circles (you should get approximately 6 to 8), and place on a parchment-lined cookie sheet or sheet pan. Leftover dough can be gently combined and patted out again to make more biscuits.

Bake at 450° for 8 to 10 minutes until tops are lightly browned. Butter and eat while still warm, preferably with honey or a selection of homemade jams.

* Dave always weighs the flour and butter rather than measuring it in cups or measuring spoons.


Unknown said...

The recipe is missing a step or two, the layering of the biscuits show that the dough was rolled and folded a couple times(as they should be). Solid recipe, similar ratios to the one I worked up for my job.

Kathleen Bauer said...

Well, Unknown, I asked Dave and he said, "Nope. Never roll out biscuits." Asked about folding, he says, "Nope. Just gently knead it about six times and pat it out." So there you go.

GrammaShoes said...

These look like the ultimate comfort food. Just beautiful! Have you experimented with non gluten flours? Almond or rice or hazelnut .... there are so many? Even whole wheat works better in our diet.

Kathleen Bauer said...

No, GrammaShoes, we haven't, but if you do, please report back! Thx for the question.

Virginia Vanderbilt said...

Hi, Kathleen, I worked with Dave for many years at LC until I retired in 2006. I always appreciated his careful work on my drafts but this is the first time I have tried one of his recipes. Just made the biscuits to go with some wonderful Moroccan Chicken soup and they were fabulous. Please thank him for me. And I understand congratulations are in order on his retirement. Happy holidays. Virginia aka VV

Kathleen Bauer said...

Hi Virginia! Thanks for your comment, and so glad you liked the biscuits. I read your comment to Dave and he said, "She was the baker in the office! And my recipe…wow!" He sends his regards and appreciation. Now that he has more time, I'm hoping I can encourage him to start being a regular contributor (I adore his writing). Wishing you a wonderful holiday, and a Happy New Year!