Tag Archives: Biscuits

Easy Biscuits


Sometimes I get a craving and I absolutely have to make something. I got it in my head to make biscuits and gosh darn it BAKE BISCUITS I WILL.

I Googled “easy biscuit recipe” and a beauty came up. Not only did these take 30 minutes from start to finish, but they tasted absolutely delicious and were perfectly moist and flaky. Now there’s no excuse for Pillsbury.

On the menu:
Easy biscuits
Makes 12 biscuits

2 cups flour plus more for kneading
4 tsp baking powder
3 Tbsp sugar
1/2 tsp salt
1/2 cup shortening
1 egg
2/3 cup 2% milk

Preheat oven to 450 degrees.

In a medium sized bowl, whisk together 2 cups flour, baking powder, sugar, and salt. Add shortening and cut into the flour mixture until the dough resembles small pebbles (use a pastry cutter or a fork). Whisk in egg and milk until mixture is combined.

Dump the dough out onto a heavily floured surface and knead it 20 times. Roll the dough out to 3/4 of an inch thick and use a 2 1/2 inch round cookie cutter (or the open end of a drinking glass) to cut out the biscuits. Place on a lightly greased baking sheet. Bake for 8 – 10 minutes or until the biscuits are browned on the bottom. Serve warm.

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Filed under Cooking, Recipes

Well, butter my biscuit!

Remember when I went to Egg and had the best biscuits ever? Well, a few weeks after the fact I found the recipe! And then the heat hit. And boy, did the heat hit hard. The heat hit SO hard that I had to sit on this recipe for months. Can you imagine knowing you have the secret to the world’s greatest biscuits but not being able to make them for months?! Let’s just say it was a long summer.

On the menu:
“Egg” biscuits
Adapted from Tasting Table’s Buttermilk Biscuits

5 1/4 cups flour
3 Tbsp baking powder
1 Tbsp salt
1 Tbsp turbinado sugar (Sugar in the Raw)
10 Tbsp cold unsalted butter
2 1/2 cups buttermilk or sour milk*, plus more for brushing

Preheat oven to 500 degrees. In a large bowl, sift together the flour, baking powder, salt and sugar.
Cut half of the butter into thin sheets and place them in the freezer.
Blend the remaining butter into the flour mixture with your hands. Work quickly, blending until the flour resembles very coarse meal with a few pea-size lumps. With a rubber spatula, mix the buttermilk or sour milk into the flour and butter just until a dough begins to form.
Dump dough onto a floured work surface and pat it into a rough rectangle about 1/2 inch thick. Lay the slices of frozen butter on top, then fold the dough over twice (as if you were folding a letter in thirds). Press down gently on the dough until it’s about 3/4 inch thick. Use a biscuit cutter to punch out biscuits (do not twist the cutter). Place biscuits onto a greased** baking sheet and brush the tops with milk.
Bake the biscuits for 8 to 10 minutes, or until they are risen, golden, and light.

*Note: To make sour milk, combine 2 1/2 cups of whole milk with 2 1/2 Tbsp of white vinegar.

**Note: my one regret in this recipe is not using bacon grease on the baking sheet. That would’ve been an INCREDIBLE flavor, so if you have bacon grease, use it!

These biscuits are amazing with a little honey, or a smear of butter and a sprinkling of sugar and cinnamon, OR with a thick slab of ham, salty cheddar, and a little fig jam. Yum.

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Filed under New York Restaurants, Recipes

Brunch in BillyBurg

Country Ham Biscuit

This was a weekend chock-full of amazing eats. So for the next three days, I’m going to regale you with stories of what I ate in a two day span. Prepare yourself. It’s a lot of food for one small lady, but I ate so I could report back to YOU. Seriously, you should be thanking me. And sending donations for a gym membership.

Egg 135 N. 5th Street, Williamsburg, Brooklyn, NY. Egg is a tiny white-walled hallway of a restaurant with a focus on Southern-style dishes. My lovely friend Sasha has been raving about this inexpensive brunch spot for months (“the biscuits! my GOD, the biscuits!”) so her sojourn into town from DC was a perfect excuse to make the trek to this neighborhood I otherwise steer clear of. Too much ironic-disheveled-Salvation-Army makes me itchy.

On the menu:
Eggs Rothko (easy-cooked egg in a slice of brioche, topped with cheddar, served with broiled tomatoes and kale)
Country Ham Biscuit (thick cut ham, fig jam, and cheddar on a country biscuit, served with grits)
Mimosas
French press coffee (NOTE: Egg serves each table its own French press; how swank is that?)

Eggs Rothko

Verdict: Hipsters, be damned, I am going back to EGG! Oh, the beauty of salty, thick-sliced ham paired with sweet fig jam and salty melted cheddar. I feel I have to discuss the filling and THEN the biscuit because they are magic alone and perfection together. Some might tell you I peeled away the top of the biscuit to save for later and eat slowly at the end of the meal with fresh raspberry preserves… but those people would be liars.

The wait at Egg will run you at least a half hour if you go during typical brunch hours, but it is worth the wait, my friends. Sasha did not tell a lie: the biscuits are to die for. Everything tasted like it was straight out of your Kentucky grandma’s kitchen: farm fresh, made on premises, and prepared with love. More than once my fellow diners and I cried out, “Man, that is SOAKED in butter!” But y’all know that’s just fine with me.

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Filed under New York Restaurants