Biscuits seem simple enough. Just twist open the can and put them in the oven, right? Not exactly. In the South, where biscuits are woven into the fabric of the culture, these baked treats are subject to endless variations, made with everything from buttermilk to lard to sweet potatoes. At the Southern-inspired Four Friends Kitchen, which I review this week, chef Larry Shore makes a terrific drop (rather than rolled) version, which comes together quickly. This allows him to make small batches throughout the day so they're always fresh. And now you can enjoy them, too, since he was kind enough to share the recipe:
Makes two dozen
Recipe courtesy of Larry Shore, Four Friends Kitchen
2 tsp. salt
2 tbsp. baking powder
4 cups chilled flour
2/3 cup butter, plus melted butter to brush on top
2 cups buttermilk
Preheat oven to 425 degrees. Mix salt, baking powder and flour. Cut butter into ¼-inch chunks and massage it into the flour, rubbing between your hands until you have a chunky texture. Leave some of the butter in chunks. Add buttermilk. Mix with fork until just blended. Turn out onto a floured surface and knead ten times. Don’t over-handle the dough. Scoop with an ice-cream scoop onto a non-stick cookie sheet. Brush tops with melted butter. Bake for 10-14 minutes and serve.
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