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 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/8 tsp kosher salt
- 3/4 tsp granulated sugar
- 8 tbsp butter, unsalted, 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. I almost always use my fingers.
- 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 6×6" square. Cut the square into four 3×3" 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.