Tag Archives: buttermilk biscuits

Buttermilk Biscuits & Salted Molasses Butter

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Sam and I celebrated my birthday at Seersucker in Carroll Gardens this year. Robert Newton, Seersucker’s chef/owner, is from Arkansas, so he makes incredible southern food. We ate fried oysters and red eye gravy and grits. It was heaven. Dinner started with these delicious biscuits and MOLASSES BUTTER. We gobbled them up and I knew I had to recreate them soon!

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We topped these biscuits with thinly sliced maple ham for an Easter feast. You can see our whole Easter brunch spread here.

Buttermilk Biscuits

You’ll need:
7 cups cake flour
3 tbs baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
3/4 cups vegetable shortening (or lard if you’re into it)
3 cups cold buttermilk
4 tbsp melted butter
To make the biscuits:

Preheat your oven to 425˚F. Line a sheet pan with foil and brush that with butter (or spray!).

In your stand mixer, add the dry ingredients and mix. If you’re worried about cake flour, here’s a tip: Cake flour is just all-purpose flour with cornstarch. Replace 2 Tbs per each cup of flour with cornstarch and voila! Once the dry ingredients are mixed, add the shortening, mixing until the flour looks like pebbles. Add the cold buttermilk and mix well.

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Turn your dough out onto a well-floured surface. The dough will be wet, but I didn’t even need to use a rolling pin to get these to the right thickness. You want your dough to be about half-inch thick.

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Use a biscuit cutter (or a cup if you’re a simple girl like me) to cut out ~12 biscuits.

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Place the biscuits on your foil-lined sheet pan, allowing them to touch just slightly. Brush the tops of the biscuits with melted butter and sprinkle with kosher salt.

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Bake at 425˚F for 12 to 15 minutes until the tops are golden brown and yummy.

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Salted Molasses Butter

You’ll need:

1 stick of unsalted butter

1 tsp robust molasses (I would love to make this with sorghum if I could get my hands on the stuff!)

1 tsp sea salt

 

To make the butter:

Ok y’all, this is easy. Soften the butter, put it in your stand mixer, and mix it until it’s whipped. Add the molasses and salt and mix until combined.

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Spread the butter onto wax paper and shape into a cylinder. Wrap it up and twist on both sides, then pop this in the fridge to harden!

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Happy eating!

Liz

Hungry Texans

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a hungry texans thanksgiving: honey butter chicken biscuits

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Before I get a snarky “whataburger called, they want their recipe back” comment, let me just clarify that this little appetizer resembles nothing of the butter-drenched, deep-fried concoction that you devour at 3am.  Although I would nosh on these at 3am- don’t get me wrong.

No, these are just a great app- a fritter of buttermilk-brined chicken thigh resting upon a tiny, pillowy biscuit and topped with a sweet & spicy jalapeno honey butter.  I got actual hugs for bringing these to the party 😉

for the chicken fritters, you’ll need:

3 chicken thighs, boneless
2 cups buttermilk
5 sprigs thyme
2 cups flour
2 tsp paprika
2 tsp garlic powder
vegetable oil, for frying
s&p

Cut your chicken thighs into 1 inch cubes and cover with buttermilk in a mixing bowl.  Add your thyme, whole, and cover.  Refrigerate for 12 hours or up to one day.  After letting the chicken thighs marinate, drain in a colander to get rid of excess buttermilk.

In a separate bowl, mix together flour, paprika, s&p, and garlic powder.  Set up your chicken fritter station with your drained chicken thighs, flour mixture, and an empty pan.

Heat your oil in a frying pan to 350 degrees.  Then, start your battering & frying process.  Dredge your chicken thighs in the flour mixture and pop them into the oil.  I double-floured mine for good measure.  Let the fritters fry until they’re golden brown, or about 8 minutes.  Then pop them onto a cooling rack (fitted over a cookie sheet).  Do not throw them onto a stack of paper towels!  Not even a brown lunch sack, however tempted you may be!  Just pop them on the cooling rack and let them drain a bit.  I like to season fried things with a pinch of salt after they come out of the oil.

for the buttermilk biscuits:

makes 30 mini biscuits

2 cups all-purpose flour
1 tsp salt
1 tbs baking powder
1/2 tsp sugar
12 tbs cold butter
3/4 cup low-fat buttermilk

Combine the dry ingredients in a mixing bowl.  Cut your cold butter into small pieces and work into the flower mixture with your hands until the mixture looks like the consistency of sand.  Add your buttermilk and mix until just combined.

Turn out onto a floured surface (I used a lot of flour) and knead just a few times until the batter is no longer sticky.  Roll out with your hands or a rolling pin (if you’re fancy) into a 1/3 inch thick slab.  Use a cookie cutter or a shot glass to make small mini-rounds and lay onto a greased baking sheet.  Bake at 450 degrees for 8-10 minutes.

Okay here’s the easy part!  Assemble by topping a biscuit with a chicken fritter and 1 tsp of jalapeno honey butter or roasted garlic sage butter.  Now eat it.  Okay, now eat another one.

xoxo,

the hungry texans