one day out of the week there will be no bacon, and no cheddar.
but there can still be biscuits.
sometimes, i just need the biscuits all to myself.
one of the good parts about making 300 biscuits a day is that making a normal home-sized batch feels like the quickest easiest thing.
biscuit making is all about the method.
mix up dry. cut in butter. fold in just enough buttermilk for a dough to come together.
there is no need for buttermilk measuring.
southern grandmas, you better watch your back. i'm coming at you with black pepper and bench scraper hands.
chive biscuits, plain and simple.
such a nice change of biscuit pace.
and black pepper brown butter. whoa yes.
brown butter, stirred with a little honey, salt, and lots of coarse black pepper.
i can get real down with this stuff.
bend over to the front, touch your toes, smack that ass up and down and get low. (get low)
Buttermilk Chive Biscuits + Black Pepper Brown Butter
adapted from bon appetit
3 cups all-purpose flour
4 tsp baking powder
1 tsp baking soda
2 tbsp sugar
1 tsp salt
2 tbsp chopped chives
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into cubes
buttermilk, about 1-1 1/4 cups
preheat oven to 400 degreesF. combine the flour, baking powder, baking soda, sugar, and salt and mix together well. mix in chives. using one or two bench scrapers, a pastry cutter or your fingertips, cut the butter into the dry mix until it resembles a coarse meal and butter chunks are around the size of a hazelnut. create a well in the center of the dry mix and pour in buttermilk. stir until dough just comes together and is evenly moistened. either pat into a disk, about 1 1/2 inches tall and stamp out rounds using a biscuit cutter, or simply scoop 1/4 cups of dough onto a baking sheet, spacing 2 inches apart. brush with a little buttermilk and bake until golden brown, about 15 minutes. cool slightly and serve.
Black Pepper Brown Butter
from Keys to the Kitchen by Aida Mollenkamp. do you have this book? you should have this book
1/2 cup unsalted butter, room temperature
1 tbsp honey
1/2 tsp kosher salt
1 tsp coarsely ground black pepper
melt the butter in a small frying pan over medium heat. cook swirling the pan to ensure it cooks evenly, until the butter turns a nut brown color, about 5 minutes. immediately remove from heat, transfer to a bowl, and stir in the honey, salt, and pepper and set aside to cool to room temperature.