Northern Soul: Southern-Inspired Home Cooking from a Northern Kitchen
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From the Publisher
Buttermilk Biscuits
To paraphrase Q-Tip: “Biscuits for my lunch, biscuits for my dinner, biscuits, biscuits, biscuits, makin’ every meal a winner.” Biscuits as a slider bun for a fried chicken thigh and hot sauce—or for a three-bite BLT. Biscuits in the morning with honey butter or blackberry jam. How much sausage gravy do you have for a dozen biscuits? How about closing out dinner with a heap of ice-cold whipped cream and bourbon-slick strawberries on a pile of warm biscuits? Biscuits can be the meal, or they can round out the meal. They can begin or end your hardworking day. Biscuits are one of the first things I learned to make when I was young. They are a great meal prep to share with the little ones in your family because they are hands-on, require some gentleness, get better with lots of practice, and are the right amount of messy—like all of the best things in life.
10 tablespoons (140 g) unsalted butter
3 ounces (84 g) lard or
vegetable shortening
6 cups (750 g) all-purpose flour
¼ cup (55 g) baking powder
2 tablespoons (38 g) kosher salt
1 tablespoon (14 g) baking soda
3 cups (705 ml) cold buttermilk
½ cup (24 g) minced fresh chives
1 cup (113 g) shredded sharp cheddar
1 cup (80 g) cooked and chopped
bacon, from about ½ pound (225 g) uncooked bacon
MAKES 8 TO 10 BISCUITS
Cut the butter and lard into pea-sized pieces and freeze in a covered container for about 30 minutes. Meanwhile, preheat your oven to 350° (177°C). Grease a baking sheet. Sift together the flour, baking powder, salt, and baking soda in a large bowl. Using a pastry cutter or your fingertips, cut the butter and lard into the dry ingredients until the mixture has the consistency of coarse sand. Make a well in the center of the bowl and pour in the buttermilk, chives, cheddar, and bacon. Using your hand or a wooden spoon stir together until a shaggy dough just comes together. Important: do not overwork the dough. Turn the dough out onto a lightly floured surface, dust the top with flour, and gently fold the dough over itself eight times. Flatten the dough into a 1½-inch (3.5 cm) thick rectangle and cut into 3-inch by 3-inch (7.5 by 7.5 cm) squares. Arrange the biscuits on the greased baking sheet at least 1 inch (2.5 cm) apart. 5. Bake for 15 to 20 minutes, until the tops are golden brown and the centers are cooked through. Serve warm.
Publisher : Harvard Common Press (September 20, 2022)
Language : English
Hardcover : 208 pages
ISBN-10 : 0760375321
ISBN-13 : 978-0760375327
Item Weight : 2.05 pounds
Dimensions : 8.25 x 0.8 x 10.3 inches
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