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Oversize Breakfast Biscuits

Source: © Food & Wine Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour
  Makes 6 biscuits
"Saturday mornings at the deli are all about the biscuits," says Matt Neal. "Our friends, the farmers, everyone is always clamoring for them. Some people get two filled biscuits at a time, but that's a lot." When he's rolling out the dough, he gives it two turns to evenly distribute the butter and make the biscuits extra-flaky. Then he serves them with different fillings: house-made spiced pastrami (mustard is optional); cheddar and a breakfast-sausage patty; or classic strawberry jam.
RECIPE INGREDIENTS
2 cups  all-purpose flour plus more for dusting
1 teaspoon  kosher salt
1 tablespoon  plus 1/4 teaspoon baking powder
1/2 teaspoon  baking soda
2 tablespoons  chilled solid vegetable shortening
5 tablespoons  unsalted butter (3 tablespoons thinly sliced, 2 tablespoons melted)
1 cup  buttermilk
Oversize Breakfast Biscuits Recipe at Cooking.com
DIRECTIONS
Preheat the oven to 475°. Position a rack in the upper third of the oven. In a large bowl, whisk the 2 cups of flour with the salt, baking powder and baking soda. Using a pastry blender, cut in the shortening until the mixture resembles coarse meal. Using your fingers, rub in the sliced butter, leaving large flakes of coated butter. Freeze the mixture until very cold, about 15 minutes.


Stir in the buttermilk until a raggy dough forms. Transfer the dough to a lightly floured work surface and press or roll into a 9-by-7-inch rectangle, about 3/4 inch thick. Fold the rectangle in thirds like a letter, then fold the rectangle in half to make a little package. Press or roll out the dough to a 9-by-7-inch rectangle again. Repeat the folding process once more, then roll the dough out one more time to a 9-by-7-inch rectangle. Using a 3 1/2-inch round cutter, stamp out 4 biscuits. Pat the scraps together and stamp out 2 more biscuits.


Arrange the biscuits on a large baking sheet and brush the tops with the melted butter. Bake for about 14 minutes, shifting the baking sheet halfway through, until the tops and bottoms are golden and the biscuits are cooked through.


Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 07/12/2010
Part of These Recipe Collections Find Similar Recipes »
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Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: JOAN Reviewed: 05/17/2012
The BEST biscuit recipe I've ever tried!
I have searched a long time for a recipe that gives high, flaky biscuits, and this is it! (I'm tossing out all the old ones now.). I did change a couple things, though: I get nervous baking something at 475°, so I lowered it to 450° (worked well). I was also worried about "burnt bottoms" at this temperature, so I slid an empty cookie sheet onto the rack below (worked well). The next time I make them, I'm going to add ~1 T of sugar to give it a bit more flavor.
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