This morning, upon arriving home from a longer than expected night out, it hit me. I was all hungs over (as Devin is famous for saying) And why was I all hungs over? Because you would think that with 25 years of life under my belt, especially with several of those spent drinking professionally, I would no longer consider eating food before consuming alcohol to be an optional step. But hey, nobody’s perfect and that whole lack-of-dinner thing crept up hard on me this morning. The cure? Buttermilk biscuits, of course.
This is a fairly straightforward biscuit recipe but it takes making it a few times to get the right finesse and dryness vs. wetness of the dough to come out perfectly so give this recipe a couple go’s and I think you will be pleased with the results and hey, trial biscuits taste just as good 🙂
Butter up a biscuit, slap some scramby eggs and a couple pieces of peppered bacon on it and say goodbye to that narsty hangover!
Herbed Buttermilk Biscuit with Parmigiano Reggiano and Black Pepper
Adapted from Alton Brown’s Southern Biscuit Recipe, found here: http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe.html
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 4 tablespoons cold butter, diced plus one tablespoon melted for brushing the tops of the biscuits
- 1 cup cold buttermilk
- 2 tablespoons mixed herbs, I use rosemary, sage, thyme and chives, minced
- 1/4 cup grated parmigiano reggiano
- freshly cracked black pepper
Note: Alton’s recipe suggests using equal parts butter and shortening. This combination of fats will give your biscuit a more authentic flakier texture. This recipe will yield softer, breadier biscuits which I enjoy but if you have shortening laying around, then by all means use it!
Preheat the oven to 450 deg F and I like to pop my diced butter into the freezer to get super cold while I get the dry ingredients together but this is optional as long as your butter is cold.
Next, in a large mixing bowl combine the four, baking powder and soda, herbs and salt. Mix thoroughly using a whisk or pastry blender. Add the butter into the dry ingredients and using your fingers or a pastry blender, cut the butter in until your mixture looks like coarse crumbs.
Create a well in the center of the dry ingredients and pour in the buttermilk and stir until the dough just comes together. It will be very sticky. Turn out the dough ball onto a floured surface. Turn the dough over on itself a few times (to work it more gently than you would when kneading) before flattening it with your hands into a 1 inch thick disk. Cut biscuits out of the dough with a biscuit cutter or if you’re like me and don’t have a biscuit cutter you can use a sharp paring knife that has been lightly floured or you could use a clean can that you have removed the top of. I make my biscuits on the large side so I only cut 6 out of this recipe but if you use a 2 inch biscuit cutter you can get 12!
Lay the biscuits on a baking sheet lined with parchment paper so that they touch slightly. Brush the tops with melted butter and then evenly divide the grated parmigiano over the top of each one. Crack some black pepper over the top and sprinkle with a little coarse salt.
Bake 15-20 minutes, they will have risen and should be a nice golden brown on top! Cheers and enjoy!