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Hungry for more? This recipes was featured in a podcast episode!
Deborah Johnson shared this tall, flaky and tender biscuit recipe with us from her cookbook, On Rising: Recipes and Rituals for Joyful Mornings. It makes a fantastic breakfast sandwich when paired with her Chorizo.
Prep Time: 15 min
Cook time: 20 min
Yield: 6-10 biscuits
Ingredients
3 cups flour, plus more for flouring the work surface
1 tbsp baking powder
1 tsp salt
1/2 tsp baking soda
3/4 cup butter, cold
3/4 cup buttermilk, plus 2 tbsp for brushing on top
2 tbsp maple syrup
Directions
Pre-heat oven to 425F
Whisk together the flour, baking powder, salt, and baking soda in a large bowl.
Grate in the butter with a box grater, and toss or stir it in until fully coated with four and uniformly incorporated.
Stir in the buttermilk and maple syrup. The mixture will be crumbly, but gently knead it together just until it becomes a cohesive dough. Turn it out onto a well-floured countertop.
With a floured rolling pin, roll the dough out into a 1/2-inch thick rectangle. Fold the dough into thirds, and roll out again. Repeat 4-5 times, sprinkling with more flour as needed. (This is how we get those flaky layers). Finally, roll the biscuits a final time to a generous 1-inch thickness, and cut into 6-10 squares or circles. I prefer cutting into squares so I don't have to mess around with scraps from circles, but feel free to cut into rounds with a biscuit cutter or class rim if that is your preference.
Prepare a sheet pan by greasing it with non-stick spray or topping it with parchment paper. Place the biscuits on the pan, and brush them lightly with buttermilk. Bake for 20-22 minutes, until golden brown.
Zhuzh it up!
If you haven't got buttermilk on hand, simply add 1 tbsp of lemon juice to your measuring cup and top up with 1 cup of regular milk. Let it sit for 10 min to sour the milk and voila!
This amazing recipe was written by Deborah Johnson. Find it in her cookbook- On Rising: Recipes and Rituals for Joyful Mornings.