I was late to the Alison Roman party. Not a party hosted by Alison Roman (wow that would be amazing, sign me up), but the craze that is “The Cookie” that took over Instagram and her new book, Dining In. I have a ton of cookbooks in my backlog that I need to read through. I got Dining In last week and I’ve already read through most of it. There are at least a dozen recipes in the book I’m dying to make, some including anchovies, which I have resented for years. But we’re not here to talk about fish, let’s talk biscuits!
Half the time I hate making biscuits because they just feel like they take forever to make. I have this idea in my brain that cutting butter into flour is this process which takes half an hour. Not sure why because it only takes about five minutes, max. I went for some European butter in these biscuits and it was delicious, but a bit soft. I’m going to make these again with European butter but chill them a bit before baking, hoping they lift up more and spread a little less.
Speaking of cutting fat into flour, people usually think they need a fancy tool to do it. I almost exclusively use my hands when cutting a fat into flour. I think it not only works quicker, but I like the fact that I can feel the size of the fat pieces during the whole process. It’s easy to completely miss a giant chunk of butter when you’re using a fork, for example. Of course, your hands will warm up the butter so if you find the butter to have gotten too soft, just toss the bowl into the fridge – or better yet, the freezer – for a few minutes, while the oven finishes preheating.
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1 tsp kosher salt
- 3/4 tsp granulated sugar
- 1 stick unsalted butter, diced, cold
- 1/2 + 1/8 cup buttermilk
- Flaky sea salt
- Preheat your oven to 425°F. Line a sheet pan with parchment paper.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, and sugar together. Using a fork or your hands, cut the butter into the flour mixture until it resembles coarse cornmeal.
- Drizzle the buttermilk over the flour mixture. Using a wooden spoon, mix until there are no more dry patches.
- Dump the dough onto a lightly floured surface. Knead once or twice to bring together.
- Pat the dough into a 6x6" square. Cut the square into four 3x3" squares. Place the biscuits on the parchment lined pan and brush with buttermilk allowing some to drip down the sides. Sprinkle with flaky sea salt.
- Bake the biscuits until deep golden brown, about 20-25 minutes. Remove from the oven and allow to cool slightly. Biscuits are best the same day.
Yields four large biscuits. The recipe originally yields double the quantity from Dining In.
Eat biscuits within one day. Biscuits can be frozen, uncooked, for up to one month; add 5-8 minutes to cooking time.