6 Recipes for Better Biscuits from Saveur Magazine

Liz Smith's Biscuits

Photo Helen Rosner

#1 Liz Smith’s Biscuits

Makes 12 biscuits

Ingredients

2 cups flour, plus more for dusting
2 tbsp. baking powder
1 tsp. kosher salt
7 tbsp. unsalted butter
34 cup milk

Instructions

Heat oven to 450°. Whisk flour, baking powder, and salt in a bowl. Using a dough blender, two forks, or your fingers, cut butter into flour mixture, forming pea-size crumbles. Add milk; stir until dough just comes to together with visible flecks of butter. On a lightly dusted surface, roll dough 1″ thick. Using a small juice glass or a 2 12” round cutter, cut out biscuits and transfer to a baking sheet; bake until golden, 10–12 minutes.
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#2 Extra-Tall, Honey and Buttermilk Biscuits
Recipe from Chef Jeremy Sewel
Makes 6 Large Biscuits, Photo by Todd Coleman

Honey Buttermilk BiscuitsUse grated frozen butter in the batter to prevent the dough from getting overworked and tough.

 

Ingredients

5 cups flour
1 tbsp. kosher salt
5 tbsp. sugar
1 tbsp. baking powder
16 tbsp. unsalted butter, frozen
1 34 cups buttermilk
2 tbsp. honey
1 tbsp. finely chopped rosemary

Instructions

Heat oven to 400°. Whisk flour, salt, sugar, and baking powder in a bowl. Using a box grater, grate 10 tbsp. butter into flour mixture, and gently mix with your hands. Add buttermilk, and gently fold to combine to form a soft dough.
Turn dough onto a floured surface; pat into an 8″ x 6″ square (about 2″ thick). Cut into 6 squares; place 3″ apart on a parchment paper—lined baking sheet. Bake until puffed and cooked through, about 20 minutes. Melt remaining butter in a small pan; mix with the honey and rosemary. Brush over hot biscuits; return to oven until golden brown, about 10 minutes more.
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#3 Honey and Herb Biscuits
About 2 dozen biscuits
Honey and Herb Biscuits

Instead of plain dinner rolls, we like these fluffy biscuits, fragrant with rosemary and thyme. (Photo Todd Coleman)

Ingredients

7 12 cups flour
14 cup finely chopped rosemary
3 tbsp. baking powder
2 tsp. finely chopped thyme leaves
2 tsp. kosher salt
1 tsp. baking soda
1 tsp. freshly ground black pepper
12 tbsp. unsalted butter, cut into 12″ cubes and chilled
2 cups buttermilk
34 cup half-and-half
14 cup honey

Instructions

Heat oven to 375°. Whisk together flour, rosemary, baking powder, thyme, salt, baking soda, and pepper in a large bowl; add butter, and using your fingers, rub butter into flour mixture until pea-size crumbles form.
In a medium bowl, whisk together buttermilk, half-and-half, and honey; add to dry ingredients, and using a fork, stir together ingredients until just combined. Transfer dough to a well-floured work surface, and pat into a 1″-thick disk. Using a 3″ round cutter, cut out biscuits and transfer to a parchment paper—lined baking sheet, arranging them so their edges touch. Reroll scraps and cut out more biscuits until all the dough is used. Bake until golden brown, about 35 minutes.
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#4 CLASSIC SOUTHERN BISCUITS WITH SAWMILL GRAVY—with a Hint of Heat
Serves 6
Biscuits with Sawmill Gravy

Photo Maxime Lattoni

One of the pillars of the Southern breakfast table, buttery biscuits smothered in a sausage-studded white gravy makes a hearty meal any time of day. A hint of cayenne brightens the gravy’s richness, but it’s even better with a dash or two of hot sauce. This is a Saveur Classic recipe.

For the Biscuits
 2 12 cups flour, plus more for cutter
3 12 tsp. baking powder
1 12 tsp. kosher salt
8 tbsp. unsalted butter, cubed and chilled, plus 2 tbsp. melted
1 12 cups buttermilk
For the Gravy
 2 slices bacon, finely chopped
8 oz. pork breakfast sausage
12 cup flour
3 cups milk
12 cup heavy cream
1 tbsp. apple cider vinegar
14 tsp. cayenne
Kosher salt and freshly ground black pepper, to taste
Hot sauce, for serving (optional)
Instructions
Make the biscuits: Heat oven to 425°. Place flour, baking powder, and salt in a large bowl, and whisk to combine. Add chilled butter, and using your fingers, rub mixture together until pea-size crumbles form. Add buttermilk, and stir with a fork until just combined. Transfer to a floured work surface, and gently pat dough into a 6″x4″ rectangle, about 1″ thick. Dip a 3″ round cutter into a bowl of flour, and cut out rounds of dough. Press scraps together, and repeat with remaining dough until you have about 6 rounds. Brush a 9″ cake pan with melted butter, arrange biscuits in pan, and brush the tops with melted butter. Bake until golden brown, about 25 minutes.
Make the gravy: Place bacon in a 4-qt. saucepan over medium-high heat, and cook, stirring occasionally, until its fat renders, about 3 minutes. Add sausage and, cook, breaking it into small pieces with a wooden spoon, until browned, about 5 minutes. Add flour, and cook, stirring, for 2 minutes. Add milk and cream, and bring to a boil; reduce heat to medium, and cook, stirring occasionally, until gravy is thickened, about 5 minutes. Add vinegar, cayenne, and salt and pepper, and stir until combined.
To serve, split biscuits in half, and cover with gravy. Serve with hot sauce, if you like.
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#5 Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli
Serves 4
Biscuits with Pancetta, Collard Greens, Marbleized Eggs, and Espresso Aïoli

Photo Joseph De Leo

Alvin Cailan of Los Angeles’  goes pancetta-crazy in this sandwich, using eight slices on top of his gorgeously marbleized egg and cooking the collard greens in pancetta fat.

Ingredients

7 12 cups flour
14 cup finely chopped rosemary
3 tbsp. baking powder
2 tsp. finely chopped thyme leaves
2 tsp. kosher salt
1 tsp. baking soda
1 tsp. freshly ground black pepper
12 tbsp. unsalted butter, cut into 12″ cubes and chilled
2 cups buttermilk
34 cup half-and-half
14 cup honey

Instructions

Heat oven to 375°. Whisk together flour, rosemary, baking powder, thyme, salt, baking soda, and pepper in a large bowl; add butter, and using your fingers, rub butter into flour mixture until pea-size crumbles form.
In a medium bowl, whisk together buttermilk, half-and-half, and honey; add to dry ingredients, and using a fork, stir together ingredients until just combined. Transfer dough to a well-floured work surface, and pat into a 1″-thick disk. Using a 3″ round cutter, cut out biscuits and transfer to a parchment paper—lined baking sheet, arranging them so their edges touch. Reroll scraps and cut out more biscuits until all the dough is used. Bake until golden brown, about 35 minutes.
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#6 Blueberry Slump

From Nick Malgieri and Serves 8

Blueberry Slump
A sticky biscuit dough is dropped onto blueberries in this classic New England dessert, which is called a “slump,” “grunt,” or “cobbler,” depending on who you’re asking.
Ingredients
2 cups flour

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