Fried Chicken & Biscuits

Over the years, my husband has perfected his ultimate birthday menu. Our entire family looks forward to the annual feast. 😉 After his approval, I do try new variations of a few items on the menu- with the exception of his absolute favorite Vanilla Bean Birthday Cheesecake.

I wanted to try this recipe because it is meant to be made in advance, served at room temperature, and made to travel for a picnic. This is ideal because his birthday is usually one of the first days of the year we are able to eat outside on our back porch. We also eat leftovers for a couple of days! The leftover chicken stayed crisp and was great at room temperature but we preferred to re-heat the biscuits the following day.

The fried chicken recipe was adapted from The New York Times, contributed by Tejal Rao, inspired by Masaharu Morimoto’s katsu in the cookbook “Mastering the Art of Japanese Home Cooking.” The biscuit recipe was adapted from Sam Sifton’s all-purpose biscuit recipe, also from The New York Times, but is lightly kneaded so it’s not too tender to form into a sandwich. I modified the method and proportions. I also omitted the hot honey butter for salted butter but included the recipe below.

We ate the chicken sandwiched by a split biscuit with or without salted butter and half sour pickle slices. The feast also included Ina Garten’s Macaroni and Cheese, Sweet Potato Spoon Bread, and green salad with Icebox Buttermilk Dressing. (and birthday cheesecake for dessert, of course) ❤

This dish would be perfect for a Memorial Day or Father’s Day celebration as well. Chicken breast meat can be substituted for the thigh meat, if desired.

Yield: Serves 10 to 12

For the Biscuits:

  • 3 cups/450 grams all-purpose flour
  • about 2 tablespoons/37 grams baking powder
  • 1 T granulated sugar
  • 1 1/2 tsp kosher salt
  • 7 T/100 grams cold unsalted butter, cubed
  • 1 1/2 cups/360 milliliters whole milk

For the Fried Chicken:

  • 9 to 10 boneless, skinless chicken thighs, cut in half if large (I used 9 thighs and cut the larger pieces to make 15), at room temperature
  • 1 cup plus 2 T/170 grams all-purpose flour
  • 3 tsp cayenne
  • 3 tsp kosher salt, plus more for seasoning
  • 4 large or extra-large eggs
  • about 2 cups/200 grams panko bread crumbs, plus more if needed
  • canola or other neutral oil, for frying (I used vegetable oil)

For the (Optional) Hot Honey-Butter and To Serve:

  • 10 T/142 grams unsalted butter, softened
  • 3 T honey
  • hot sauce, a vinegary variety such as Crystal, to taste
  • sliced half sour, fridge pickles, or dill pickles, for serving
  • salted butter, at room temperature, to taste

To Prepare the Biscuits:

  1. In a bowl, use a fork to mix the flour, baking powder, sugar and salt.
  2. Add butter and use a pastry blender or a fork to mash it into the flour until the mixture resembles large, lumpy crumbs.
  3. Stir in milk until a dough comes together.
  4. Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.)
  5. Cover bowl loosely with plastic wrap and rest dough in fridge for half hour (longer is okay!). (I prepared the chicken while the dough was resting.)
  6. Heat oven to 425 degrees, preferably on convection.
  7. On a lightly floured surface, use a floured rolling pin to roll the dough to 1-inch to 1 1/2-inch thickness.
  8. Use a floured knife or round cutter to cut about 12 biscuits, about 2 1/2 inches wide.
  9. Re-roll the scraps and cut again as needed.
  10. Place biscuits on a rimmed, parchment paper lined, baking sheet and bake for 15 on convection, or up to 20 minutes in a conventional oven, or until they have puffed up and the tops are slightly golden.
  11. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day.

To Prepare the Fried Chicken:

  1. Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with coarse salt.
  2. Mix flour, cayenne and salt in one wide bowl. (I used a glass pie dish.)
  3. Beat eggs in a second wide bowl, or glass pie dish, and place panko in a third.
  4. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce.
  5. In a large, heavy bottomed skillet, pour in oil to a 2-inch depth and heat to 350 degrees F. (I used a 12-inch cast iron skillet and clipped on a thermometer.)
  6. Fry 2 to 3 thighs at a time, flipping them with tongs over every two minutes or so, until golden brown and crisp all over, about 8 minutes total.
  7. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. (This step is very important in order to maintain the crispy texture!)
  8. Let cool entirely at room temperature, at least 1 hour. (I baked the biscuits at this point.) The sandwiches can be assembled after cooling or transfer the rack to the fridge and leave the chicken uncovered overnight.

To Serve:

  1. When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth, if using. (We opted for plain salted butter.)
  2. Cut or split open the cooled biscuits, smear each cut side with honey butter or salted butter, and sandwich with a piece of chicken.
  3. Top with pickle slices, as desired.

Note: If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren’t crushed. Serve with additional hot sauce and pickles on the side.

One-Pot Turkey Chili with Cornmeal Buttermilk Biscuits

We ate this wonderful one-pot dish during the Super Bowl this year. The chili and biscuit dough can be made in advance, even several hours in advance, so it was perfect for the occasion. It also complemented our mandatory game day guacamole.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the proportions to serve 8 people- so that we would have leftovers! 😉 I reheated the chili, topped it with the biscuit dough and placed it in the oven just before serving. Great.

Yield: Serves 8

For the Cornmeal Biscuits:

  • 1 cup/120 grams all-purpose flour
  • 2/3 cup/92 grams fine yellow cornmeal
  • 2 tsp baking powder
  • 1 tsp granulated sugar
  • 1/2 tsp fine sea salt
  • 1/4 tsp baking soda
  • 8 T/113 grams cold, unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup/177 ml buttermilk or plain whole-milk yogurt
  • 1 scallion, thinly sliced, plus more for serving
  • milk, more buttermilk, or yogurt, for finishing
  • 3+ tablespoons grated Parmigiano-Reggiano or Pecorino-Romano, for finishing

For the Turkey Chili:

  • 3 T extra-virgin olive oil
  • 1 1/2 to 1 3/4 pounds ground turkey
  • 1 very large or 2 medium yellow onions, diced
  • 1-2 jalapeños, seeded (if desired) and diced (I used 1 1/2 jalapeños)
  • 6 garlic cloves, finely grated, passed through a press or minced
  • 1 1/2 T chili powder
  • 2 1/4 teaspoons fine sea salt, plus more to taste, divided
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 (28-ounce) can whole plum tomatoes with juices (I used San Marzano)
  • 3 (15-ounce) cans pinto or black beans, drained and rinsed
  • 1/2 cup chopped fresh cilantro leaves and tender stems, plus more for garnish
  • sour cream or Greek yogurt, for serving, optional
  • sliced or pickled jalapeños, for serving, optional

To Prepare the Biscuit Dough:

  1. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
  2. Using a pastry cutter (or your hands), cut (or rub) in the butter until mixture resembles rolled oats.
  3. Fold in the buttermilk and scallion slices.
  4. Gently stir mixture until it comes together in a moist, sticky mass. Cover bowl and refrigerate until ready to use. (This can be done a day in advance.)
  5. Heat oven to 425 degrees, preferably on convection.

To Prepare the Turkey Chili:

  1. In a large ovenproof skillet, heat oil over medium-high heat until it thins. (I used an enameled cast iron pan. A cast iron skillet would also be great.)
  2. Stir in turkey and cook, breaking up meat with a wooden spoon, until it’s no longer pink with some browned bits, about 7 minutes.
  3. Reduce heat to medium, and add onion and jalapeño, and cook until translucent and tender, about 5 minutes.
  4. Stir in garlic, chili powder, 1 1/2 teaspoons salt, oregano, cumin, and pepper, and cook until fragrant, about 1 minute longer.
  5. Using kitchen shears (or your hands), break up tomatoes and add them, along with the juices, to the pan. (I cut the tomatoes while they are still in the can.)
  6. Add beans and remaining 3/4 teaspoons salt, and scrape up any brown bits on the bottom of the pan. Reduce heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. If the mixture seems very dry, add a few tablespoons water. It should be juicy-looking but not wet.
  7. Remove from heat and stir in cilantro. Taste and add more salt, if needed.

To Finish the Dish:

  1. Divide biscuit dough into 8 equal balls. Use your palm to flatten each ball into a 3/4-inch-thick disk. Arrange on top of turkey chili.
  2. Brush biscuits lightly with buttermilk, and sprinkle grated cheese on top.
  3. Transfer skillet to oven and cook until biscuits are golden at the edges, 20 to 30 minutes. (I cooked mine for 22 minutes on convection.)
  4. Let cool for 10 minutes before serving. Garnish with additional cilantro and scallions, if desired. Serve with sour cream and sliced or pickled jalapeños.

Fried Chicken Biscuits with Cornmeal & Sage

My entire family looks forward to my husband’s birthday feast. It typically involves a lot of comfort food like fried chicken and macaroni and cheese. 🙂 We always have his favorite Vanilla Bean Cheesecake as our celebratory dessert.

When my food blog friend Jess@Cooking is My Sport posted Cornmeal Sage Chicken Biscuits, I knew that my husband would absolutely love them. My first thought was to serve them on Valentine’s Day but then I realized that they would be perfect for his birthday dinner. Jess is an amazing cook and baker but most of all I must say that she is a complete master of biscuits. I learned many new techniques from her post in order to make biscuits thick enough to create a sandwich. Flaky and amazing! I also loved that she incorporated cornmeal in both the biscuits and the seasoned flour that is used to coat the fried chicken. This recipe also made all of us fans of Trader Joe’s 21 Seasoning Salute.

I served these fried chicken biscuits with classic macaroni and cheese and green salad dressed with Icebox Buttermilk Dressing. The chicken biscuit recipe was adapted from CookingisMySport.com. I used boneless, skinless chicken thighs, modified the proportions, cut the biscuits into squares, and omitted the topping. My daughter declared it was the best birthday feast ever. 🙂

Yield: Serves 12 to 14

For the Cornmeal & Sage Biscuits:

Yield: approximately 14 2-inch biscuits

  • 5 cups all purpose flour
  • 1 cup yellow cornmeal
  • 2 tsp coarse salt
  • 2 T baking powder
  • 2 tsp ground sage
  • 1 T savory spice mix (I used Trader Joe’s 21 Seasoning Salute)
  • 1/2 cup granulated sugar
  • 12 T (1 1/2 sticks) unsalted butter, frozen
  • 1 cup sour cream
  • 1 1/2 to 2 cups buttermilk, plus more if necessary

For the Fried Chicken Thighs:

Yield: about 16 to 18 pieces

  • 2 cups all-purpose flour
  • 1 1/2 cups yellow cornmeal
  • 4 tsp baking powder
  • 4 tsp cayenne pepper
  • 4 heaping tsp savory spice mix (I used Trader Joe’s 21 Seasoning Salute)
  • 2 tsp coarse salt
  • 1 tsp freshly ground black pepper
  • 3 cups buttermilk
  • 8 to 9 boneless, skinless chicken thighs (about 2 1/2 to 3 pounds), trimmed, halved crosswise, patted dry
  • 8 cups vegetable oil
  • hot sauce, for serving, optional (we used Chipotle Cholula)
  • bread and butter pickles, for serving, optional

To Make the Cornmeal & Sage Biscuits:

  1. In a large bowl, whisk the flour, cornmeal, coarse salt, baking powder, sugar, ground sage and the seasoning mix.
  2. Using the large holes on a box grater, grate the butter directly into the dry ingredients; stir with a fork.
  3. Make a well in the center of the dry ingredients; add the sour cream. Using a fork, incorporated it into the dry ingredients until it forms thick clumps.
  4. Make another well in the center of the dry ingredients; add the buttermilk. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add the additional buttermilk, just until it forms a shaggy dough. (I added 1 3/4 cups of buttermilk.)
  5. Sprinkle a pastry mat, wooden cutting board, or a clean, smooth countertop with flour. (I used a silpat baking mat.)
  6. Turn the dough out onto the floured surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)
  7. Use a bench scraper (or a large sharp knife) to divide the dough in half. Roughly shape each half into a square.
  8. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process 4-5 more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky.) (I formed a 9×7-inch rectangle, about 2-inches thick.)
  9. Tightly wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.
  10. Preheat oven to 425°. (I set my oven to convection.) Line a rimmed baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.
  11. Sprinkle your work surface with flour and unwrap the biscuit dough out onto it.
  12. Using a bench scraper (or very sharp knife), trim the edges of the rectangle. (I trimmed it to form a 6×8-inch rectangle.)
  13. Using a biscuit cutter or a knife, cut the dough into rounds or squares about 2″ each. You can recut the leftover dough into new biscuits, just try not to handle it too much. (I cut my dough into 12 2-inch squares and reformed the trimmed edges into 2 additional 2-inch squares.)
  14. Place the cut biscuits on the parchment paper-lined, rimmed baking sheet, placing them close to each other (it will help them rise higher).
  15. Place the tray into the freezer for about 15 minutes.
  16. Spray the top of the biscuits with cooking spray.
  17. Bake until golden brown, 15 to 22 minutes, covering them with foil if they brown too quickly. (I baked mine for 22 minutes total, covering them with foil after 20 minutes.)

To Make the Fried Chicken Thighs:

  1. Line a rimmed baking sheet with wax paper, foil, or plastic wrap on the bottom; place a wire rack on top.
  2. Line a second rimmed baking sheet with a double layer of paper towels; place a wire rack on top.
  3. Whisk together flour, cornmeal, baking powder, cayenne, spice mix, salt, and black pepper in a bowl.
  4. Pour buttermilk into a separate bowl.
  5. Working with one piece at a time, toss chicken in flour mixture, dip in buttermilk, then toss again in flour mixture. Transfer to the wire rack over the wax paper/foil/plastic wrap-lined baking sheet to allow batter to set, about 2-3 minutes.
  6. Repeat dipping process until all of the chicken is double-coated.
  7. Meanwhile, heat the vegetable oil to 350 degrees. (I used a large stainless steel Dutch oven fitted with a thermometer. I found it much easier to control the temperature of the oil in this pot versus using a cast iron skillet as I have in the past.)
  8. Working in batches of no more than 3 or 4 pieces at a time, use tongs to place the chicken in the hot oil. Using a slotted spoon, turn it occasionally and cook until each piece is golden brown on both sides, about 2-4 minutes per side. (I tried to cook pieces similar in size at the same time.)
  9. Using a slotted spoon or clean tongs, remove chicken to the wire rack over the paper towel-lined sheet pan. At this point, use an instant read thermometer to confirm that the chicken is cooked, having an internal temperature of 165 degrees.
  10. To assemble: Split a biscuit in half (it will have a natural breaking point) and assemble the sandwich with chicken topped with pickles, as desired. Serve with hot sauce to pass at the table, as desired.

Much to my husband’s displeasure, another birthday tradition is to document the many seasonal feathered visitors who arrive to celebrate with us. Like clockwork, the night heron arrived on his birthday morning while I was making pancakes. 🙂

Chez Panisse’s Blueberry Cobbler

Yes! I have another summer fruit dessert to share.

I could not wait to make this cobbler as soon as I saw the recipe. 🙂 It was described as “prizing berries above all, using only 1/3 cup of sugar.” The berries cooked into jammy and creamy deliciousness.

This recipe was adapted from Chez Panisse via The New York Times, contributed by Molly O’Neill. I used a biscuit cutter for the topping and modified the baking method. I may consider adding some lemon zest to the berries next time. Yum.

Yield: 6 to 8 servings

For the Berries:

  • 4 1/2 cups fresh blueberries
  • 1/3 cup sugar
  • 1 tablespoon all-purpose flour

For The Dough:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 tablespoons sugar
  • 2 1/4 teaspoons baking powder
  • 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 3/4 cup heavy cream, plus additional for serving, if desired
  • vanilla ice cream, for serving, if desired
  1. Heat the oven to 375 degrees, preferably on convection.
  2. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
  3. To make the dough, mix the flour, salt, sugar and baking powder in a bowl.
  4. Using a pastry blender, cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
  5. Put the blueberries in a 1 1/2-quart gratin or baking dish.
  6. On a lightly floured piece of parchment paper, pat the dough out to 1/2-inch thick. Using a biscuit cutter 2 inches in diameter, cut the dough into rounds. Reform scraps and repeat. (I cut the dough into 12 rounds.)
  7. Arrange dough over the top of the berries, leaving space in between for the berries to bubble through.
  8. Place the baking dish on a rimmed baking sheet, and bake in the preheated oven until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes. (I tented the cobbler with foil after 30 minutes and then baked it for an additional 5 minutes, or until bubbling in the center.)
  9. Let cool slightly. Serve warm, with cream to pour on top or with ice cream on the side, as desired.

Fried Chicken with Biscuits & Tomato Gravy

Like my last post, this special and indulgent feast was also included in Food and Wine Magazine’s “40 Best-Ever Recipes” issue celebrating the 40th anniversary of their publication. I made it for the second year in a row to celebrate my husband’s birthday! 🙂

The recipes were adapted from The Gift of Southern Cooking by Scott Peacock, the then chef at Watershed in Decatur, Georgia, and co-author Edna Lewis, the legendary Southern cook, his mentor and close friend. I modified the cooking techniques and substituted sunflower oil for lard. Last year, I made Lewis’ wonderful biscuits from this full menu, but, this year I served the chicken and gravy with sourdough biscuits.

The chicken is double-brined, first in salt water and then in buttermilk, and then fried in a cast iron skillet filled with oil (or lard), butter, and bacon fat. It was very tender and juicy. The creamy and rich gravy is reminiscent of Italian vodka sauce. Pretty delicious. 😉

We ate the chicken, gravy, and biscuits with macaroni and cheese (my favorite version), and iceberg wedge salad on the side. My husband’s birthday meal is not complete without his favorite Vanilla Bean Birthday Cheesecake for dessert. ❤

For the Fried Chicken & Tomato Gravy:

  • 1/2 cup kosher salt
  • 2 quarts cold water
  • One 3 1/2 to 5 pound chicken, cut into 8 to 10 pieces (I cut each chicken breast in half)
  • 3 cups buttermilk
  • 1 1/2 cups (6 3/8 oz, 180.7g) all-purpose flour
  • 1/4 cup cornstarch
  • 2 tablespoons potato starch (optional) (I included it)
  • fine sea salt and freshly ground black pepper
  • 1 pound lard or solid vegetable shortening, for frying (I substituted 2 cups of sunflower oil)
  • 1 stick (4 ounces) unsalted butter
  • 1/4 pound sliced bacon (I used 4 thick slices)
  • 1 small yellow onion, finely chopped (about 1/2 cup)
  • 2 garlic cloves, minced
  • 4 cups drained canned diced tomatoes (from three 14-ounce cans)
  • 2 teaspoons dried thyme
  • 2 cups heavy cream
  • 1 1/2 cups milk (I used whole milk)

To Make the Fried Chicken:

  1. In a large bowl, dissolve the kosher salt in the cold water. Add the chicken pieces; cover and refrigerate for 4 hours. Drain.
  2. Put the chicken in a large bowl, add the buttermilk and turn the pieces to coat. Cover and refrigerate for 4 hours. (The chicken can be refrigerated overnight at this point, if desired.)
  3. In a gallon-size zip-lock bag, combine the flour, cornstarch, potato starch, 1 1/2 teaspoons sea salt and 1/2 teaspoon pepper and shake.
  4. Set aside 1/2 cup of the flour mixture for the gravy.
  5. Lift the chicken out of the buttermilk, wipe off any excess and set the pieces on a wire rack; let dry for 5 minutes.
  6. Add the chicken, a few pieces at a time, to the flour mixture in the bag; shake to coat.
  7. Dry the rack. Shake off any excess flour and return the chicken to the rack.
  8. Meanwhile, in a large cast-iron skillet, melt the lard (I used sunflower oil) and butter over medium heat. (I used a 12-inch cast iron skillet.)
  9. Add the bacon and cook over moderate heat until crisp, about 5 minutes; reserve the bacon for another use. (I crumbled the bacon over our wedge salads.)
  10. Add the chicken, in batches, and cook over moderate heat, basting and turning, until golden, crisp and cooked through, about 5 minutes per side, or until the internal temperature reaches 165 degrees. Lower the heat if necessary. (I kept the cooking oil temperature between 300 and 340 degrees. I also completed cooking the larger pieces (especially the breast pieces) in the oven at 300 degrees, until they reached an internal temperature of 165 degrees.)
  11. Set the chicken on a clean wire rack to drain.

To Make the Gravy:

  1. Transfer 1/4 cup of the chicken cooking fat to a large saucepan.
  2. Add the onion and garlic and cook over moderate heat, stirring occasionally, until the onion is golden, about 5 minutes. (I chopped the onion and garlic in a food processor.)
  3. Add the reserved 1/2 cup of seasoned flour and cook, whisking, for 2 minutes.
  4. Add the drained tomatoes and thyme and stir constantly until blended.
  5. Whisk in the cream and milk until the sauce is smooth.
  6. Season with salt and pepper and cook over moderate heat, stirring occasionally, until thickened and no floury taste remains, about 10 minutes.
To Serve:
  1. Transfer the fried chicken to a platter.
  2. Pour the tomato gravy into a gravy boat and serve with the chicken.

For the Biscuits:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons single-acting baking powder or double-acting baking powder (see Note)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold lard or vegetable shortening, cut into pieces (I used bacon fat)
  • 1/2 cup buttermilk
  • 1 tablespoon unsalted butter, melted

To Make the Biscuits:

  1. Preheat the oven to 450°.
  2. In a bowl, sift or whisk together the flour, baking powder, baking soda and salt.
  3. Using your fingers or a pastry blender, work in the lard just until the mixture resembles coarse meal.
  4. Stir in the buttermilk just until moistened.
  5. Turn the dough out onto a lightly floured work surface and knead 2 or 3 times.
  6. Roll out or pat the dough 1/2 inch thick.
  7. Using a 2-inch round cutter, stamp out biscuits as close together as possible. Transfer the biscuits to a baking sheet.
  8. Pat the dough scraps together, reroll and cut out the remaining biscuits; do not overwork the dough.
  9. Pierce the top of each biscuit 3 times with a fork and brush with the butter.
  10. Bake the biscuits for 12 to 14 minutes, or until risen and golden. Serve at once.

Note: The unbaked biscuits can be frozen in a single layer, then kept frozen in an airtight container for up to 1 month. Thaw before baking.

Buttery Sourdough Sandwich Biscuits

I usually eat my favorite Saturday morning fried egg over a bed of arugula with Swiss cheese and extra pepper. This biscuit sandwich brought it to the next level! The bacon was a nice bonus too. 🙂

This recipe was adapted from King Arthur flour. I grated the butter and modified the baking time. They were very buttery and full-flavored.

Yield: 6  3-inch biscuits

  1. Preheat the oven to 425°F, preferably on convection, with a rack in the upper third.
  2. Grease a baking sheet, or line it with parchment.
  3. Combine the flour, baking powder, and salt.
  4. Work the cold, grated butter into the flour until the mixture is unevenly crumbly.
  5. Add the starter, mixing gently until the dough is cohesive. If necessary, depending on the consistency of your starter, add buttermilk, 1 tablespoon at a time, to make the dough come together.
  6. Turn the dough out onto a lightly floured surface (a piece of parchment works well), and gently pat it into a 6″ round about 1″-thick.
  7. Use a sharp 2 3/8″ biscuit cutter to cut four rounds, cutting them as close to one another as possible.
  8. Gently push and pat the scraps into a 2 1/2″ x 5″ rectangle. Cut two more biscuits.
  9. Push and pat the remaining scraps into a 1″-thick biscuit; it’ll be slightly smaller than the others.
  10. Place the biscuits onto the prepared baking sheet, leaving about 2″ between them; they’ll spread as they bake.
  11. Bake the biscuits in the upper third of your oven for 17 to 23 minutes, until they’re golden brown.
  12. Remove the biscuits from the oven, and serve warm.

Note: Once cooled completely, the biscuits can be wrapped in plastic and stored at room temperature for several days. Freeze, well-wrapped, for longer storage.

*To make smaller biscuits: The dough can be patted 1/2-inch thick, cut into 2-inch rounds, and baked for 12 to 14 minutes, or until golden brown.*

Brown Irish Soda Bread with Rosemary

Happy St. Patrick’s Day-Eve! I hope that this post finds you healthy and able to use this self-quarantine time to bake.

I typically make a sweeter version of soda bread to serve for breakfast on St. Patrick’s Day. This savory version was a nice change. It was reminiscent of the rosemary biscuits that my husband and I enjoy at our annual anniversary dinner at Volt in Frederick, MD. I loved that it incorporated whole wheat flour.

This recipe is from Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. I used coarse salt and decreased the baking time. We ate it with salted Irish butter. It was wonderful- very moist and tender.

Yield: One 8-inch loaf

  • 2 cups (256 g) all-purpose flour, spooned and leveled, plus more for dusting
  • 2 cups (240 g) 100% whole wheat flour, spooned and leveled
  • 1 1/2 tsp baking soda, sifted
  • 1 1/2 tsp finely chopped fresh rosemary
  • 1 tsp coarse salt or fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 4 T (57 g) cold unsalted butter, cut into 1/2-inch (1.25 cm) pieces
  • 2 cups (450 g) cold, well-shaken buttermilk, plus more for brushing
  • 1 T honey
  • 1 big pinch to 1 tsp flaky sea salt, for sprinkling, optional
  1. Position a rack in the center of the oven and preheat it to 425°F/220°C, preferably on convection.
  2. Line a 12×17-inch rimmed sheet pan with parchment paper and dust it with flour.
  3. In a large bowl, whisk together the all-purpose and whole wheat flour, baking soda, rosemary, salt, and pepper.
  4. Add the butter pieces to the flour mixture. Using your fingertips, rub the butter into the flour mixture until it resembles a coarse meal.
  5. In a large measuring cup, whisk together the buttermilk and honey.
  6. Make a well in the center of the flour mixture and pour in the buttermilk mixture.
  7. First use a large flexible spatula, a then your hands, to mix the dough into a sticky mass. Be careful not to over-mix.
  8. Turn out the dough onto the prepared baking sheet and shape it into 6-inch/15 cm ball.
  9. Use a large, floured sharp knife to slice a deep “X” across the top of the bread, about halfway through the ball.
  10. Lightly brush the loaf with buttermilk. Sprinkle with flaky sea salt, if desired. (I used a large pinch.)
  11. Bake at 425°F/220°C for 15 minutes.
  12. Rotate the pan and lower the temperature to 350°F/180°C and bake for 27 to 35 minutes more, or until the bread id deeply golden and sounds hollow when tapped.
  13. Remove the bread from the pan and let cool on a wire rack.

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Churro Cupcakes with Cinnamon Cream Cheese Frosting
Vietnamese-American Garlic Noodles
Rick Bayless' Classic Mexican Fried Beans with Onions & Garlic
Bread Machine Brioche
Chicken Stew with Biscuits
One-Pan Orzo with Spinach & Feta
Ina Garten's Caramelized Onion, Tomato & Goat Cheese Tarts
Gratin of Eggplant, Roasted Bell Peppers, & Garlic
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