Oh my, how time flies! I can’t believe it’s been so long since I last posted. Instead of telling you that I’ve been busy with life, and how I wish I posted more often, I’m going to give you an amazing recipe for biscuits. I’ve been using this recipe for years, and it never fails me.
If you know me, you know that there is nothing that I love more than surprising people I care about with their favorite foods. One of my colleagues was celebrating a birthday, and guess what? His favorite food is biscuits. The good news is that biscuits are quick to make, and will please a crowd. This recipe comes together in under twenty minutes, plus baking time. I like a generously sized biscuit that is as tall as possible. That way it can be slathered with butter and jam, drenched in sausage gravy, or it can be used to build a breakfast sandwich without worrying that the biscuit will fall apart while you take a bite. I do not like a dainty and delicate biscuit.
Recipe adapted from Ruhlman’s Ratio
Makes about 12 biscuits
- 18 ounces all-purpose flour
- ¼ cup shredded parmesan cheese
- 5 teaspoons baking powder
- 2 teaspoons kosher salt
- 6 ounces butter, diced into ½ inch pieces and frozen
- 12 ounces buttermilk, plus more for brushing the tops of the biscuits
- flaky sea salt for sprinkling on top of biscuits, optional
- Preheat oven to 400F, and line a cookie sheet with parchment paper.
- Combine the flour, salt, and baking powder in a large bowl and whisk well. Add in the parmesan and whisk again.
- Toss the butter in with the flour mixture and transfer all the butter and flour mixture to a large food processor. Pulse 5 times to break up some of the butter into the flour. Slowly add in the buttermilk as you continue to pulse, until you have incorporated all of the buttermilk and you get a rough dough.
- Lightly sprinkle flour on your counter. Transfer the dough to your counter. Pat the dough out to a rectangle around 6 by 9 inches and fold into thirds, like you would a letter. Repeat two or three more times. Pat or roll the dough out until it’s 1 inch thick. Cut out biscuits with a round cookie cutter. Dip the cutter in flour and then press the cutter down into the dough. Do not make a twisting motion. I like to make them 2.5 inches in diameter. You could also cut them into squares with a knife. Reroll the dough, pat out to 1 inch thickness again, and cut out more biscuits. Place the biscuits about 1 inch apart on the parchment paper lined cookie sheet. At this point, you could freeze the biscuits on the cookie sheet. Once they are frozen solid you can transfer them to a zip top bag and bake them when you are ready. Brush the tops with buttermilk, and sprinkle with flaky sea salt.
- Bake for 25 minutes. Baking may require less or more time depending on how thick and how big you make your biscuits.