guest recipe post: rustic buttermilk biscuits.

Do you remember the last time you woke up to the wafting smell of breakfast cooking in the kitchen?

Aside from getting snuggled by your dog, it’s one of the most delightful ways to be woken up.

Especially on Christmas morning, when the young ones eager to begin the gift-opening process seek additional incentives to rouse their teenage siblings out of bed before 8am.

When one of my dear family friends offered to take a load off my mom and cook breakfast for 17 people on Christmas morning, we couldn’t turn him down, especially when he told us his NYC chef girlfriend’s buttermilk biscuits would be on the morning’s menu.

I just love how simple and downright masculine these biscuits are.

I, eager to be a good sous chef, asked my heavily-bearded manly-man friend if he wanted a cute little biscuit cutter to cut the dough out into circles.

“Nahh,” he replied. “Just cut ’em into squares with a knife!”

Ooo, rustic…I like even better.

I’m not lying people. These buttermilk biscuits are the bomb.

I think the most satisfying part about eating these piping-hot breakfast puffs is watching the steam slowly release as you split them open.

…I die.

A back-for-seconds crowd-pleaser, these buttermilk biscuits are the perfect complement to your next Christmas, New Year’s, Easter or Mother’s Day brunch.

Spread on a little butter, blueberry preserves, or lemon curd (heck, whatever you want), serve on the side with scrambled eggs, bacon, and fresh fruit, and you’ve got yourself a party on a plate!

Nods to Liza Queen of Potlikker Restaurant in Brooklyn, New York for the recipe, and to my super-fly bearded friend for serving as a guest chef on the blog during my busy home-for-the-holidays season!

peaches & cake

Rustic Buttermilk Biscuits

Recipe from Liza Queen, Potlikker Restaurant, Brooklyn, New York
Makes 1 dozen biscuits (double or triple the recipe for a large crowd)

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  • 4 cups all-purpose flour
  • 1 tbsp. plus 1 tsp. baking powder
  • 1 ¼ tsp. salt
  • 1 + 1/3 cup buttermilk, cold
  • 1 cup (2 sticks) plus 1 tbsp. unsalted butter, cold, and diced

For serving:

Combine the flour, baking powder, and salt in a large bowl.

Mix in the butter by hand, crushing it in between your fingers so that it looks like pebbles. You should be able to clump the dough, but it won’t stay together at this point. It will be coarser than pie dough.

Slowly pour in the buttermilk and mix it all together with your hands. At this point, the dough shouldn’t be slimy.

Knead the dough and pat it into a ball. The dough should feel like a belly.

Flour a rolling pin and roll the dough out onto a floured surface, about 1-inch thick.

Dip a knife into flour and cut the dough out into about a dozen squares. (At this point, the biscuit squares may be placed on a baking sheet, covered in plastic, and placed into the fridge until ready to bake.)

Preheat the oven to 425 degrees.

Lightly grease insulated aluminum baking pans with butter and place biscuits on the pan.

Bake for 17-20 minutes or until the tops are golden, rotating the pan halfway through bake time.

Serve warm with Bonne Maman wild blueberry preserves, butter, and/or lemon curd.


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