Countrified or City-Slicker Buttermilk Biscuits.
Or uber-trending slider.
Whether classic fresh made biscuits or infused with savory panache.
The Menu Shoppe has it covered… great tips for great menus. Great specials on our LED Board…bistro or bakery. A pretty presentation in a Basket from our Wire Basket Collection.
1 cup cornstarch
1/2 cup tapioca flour + 1/4 cup for dusting
1 teaspoon guar gum
1/2 teaspoon kosher salt
1 tablespoon baking powder
3 tablespoons cold unsalted butter, diced
3 tablespoons cold vegetable shortening, preferably non-hydrogenated, diced
1 cup organic buttermilk
2 to 3 tablespoons water, if needed
Salted butter, agave syrup, or fruit preserves for serving
Position an oven rack in the center of the oven. Preheat the oven to 425°F. In a large bowl, combine the dry ingredients and stir with a whisk to blend. Add the butter and vegetable shortening. Using a pastry cutter, cut the fats into your dry ingredients until the mixture resembles small peas. Stir in the buttermilk until the dough forms a ball.
1 tablespoon at a time. Turn your dough out onto a work surface dusted with tapioca flour and knead until very smooth, 3 to 4 turns. Form the dough into a disk 1 inch thick. Using a 3-inch-diameter biscuit cutter, cut out biscuits and arrange them in an unbuttered 9-inch cake pan. Bake for 12 to15 minutes, or until lightly golden brown. Remove from the oven and transfer the biscuits to wire racks to cool briefly. Serve hot, with butter, agave syrup, or preserves of your choice.
Or this zesty variation
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
2 tablespoons finely chopped thyme
2 tablespoons baking powder
1 tablespoon kosher salt
1 teaspoon sugar
1/2 teaspoon baking soda
6 tablespoons vegetable shortening, chilled
6 tablespoons unsalted butter–
cut into small pieces and chilled
1 1/2 cups buttermilk, chilled
Preheat the oven to 425°. In a large bowl, whisk together the flour, Parmigiano-Reggiano, chopped thyme, baking powder, salt, sugar and baking soda. Using a pastry cutter or
2 knives, cut in the chilled shortening and butter until the mixture resembles coarse meal. Add the buttermilk and mix gently until just incorporated. On a floured work surface, using a rolling pin, gently roll out the dough to a 13-inch round, about 1/2 inch thick. With a
2 1/2-inch fluted biscuit cutter, cut out as many biscuits as possible. Transfer to 2 large baking sheets, leaving about 1 inch between biscuits. Gather the dough scraps, gently press them together and cut out 5 or 6 more biscuits. Bake the biscuits for about 18 minutes, until they are golden brown and risen. Serve hot or re-warm.
Savory biscuits…think slider…or fabulous with salads or chilled summer soups.
Buttermilk Biscuits with Green Onions, Black Pepper, and Sea Salt
1/2 cup finely chopped green onions
2 cups self-rising flour
1/2 cup yellow cornmeal
3 tablespoons sugar
1/2 teaspoon coarsely ground black pepper plus additional for sprinkling
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes +1 tablespoon melted butter
Coarse sea salt
Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper. Combine buttermilk and green onions in medium bowl. Whisk flour, cornmeal, sugar, and 1/2 teaspoon ground black pepper in large bowl to blend. Add 1/2 cup chilled butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir until moist clumps form. Gather dough together. Turn dough out onto floured surface and knead gently just to combine, about 3 to 4 turns. Roll out to 3/4-inch thickness. Using floured 2-inch cookie or biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds.
Place 2 inches apart on prepared baking sheet. Brush tops of biscuits with melted butter. Sprinkle each lightly with coarse sea salt and ground black pepper. Bake biscuits until golden and tester inserted into center comes out clean, about 20 minutes. Cool slightly. Serve warm or at room temperature.
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