As I mentioned, we spent the holiday near Chicago at my aunt and uncle's house. It was an absolute perfect time, and I can strongly say that we don't get to see them enough. For Thanksgiving, my aunt managed to make enough food for a small army and we spent the next three days eating the delicious leftovers. And I kid you not, three days. We finally put out on the counter Saturday night [the night before we all left] every last morsel of food and we all managed to make our own contributions in making it all disappear. I was forced, I tell you. Oh, and I found my new staple at every Thanksgiving from here on out: Sweet Potato Casserole. Uhh, hello, why has no one ever told me about this ridiculously good tasting dish? I think my relatives may have secretly hid it from me so I wouldn't eat it all. Good thinking...
Anywho, we also did our fair share of Black Friday shopping, got in a couple games of volleyball at the gym, and a lot of time just enjoying each other's company. It's a rare occurrence that we're able to get together, so we have to make the most of it, right?! Right.
So I'm back in Omaha now, back with my three puppies who I missed dearly. I must say, they've never been so excited to see me before. Ollie actually kissed me on the face multiple times. I think our relationship is getting better. But being back also means getting back into the routine of things [a.k.a work and actually working out a time or two] and also making easy meals with those leftovers! So for this post, I thought it would be perfect timing for a superb biscuit, one that, alone, is beyond any other biscuit I've ever made but also one that would make outrageous turkey sandwiches. Orrrr any other type of sandwich using the Thanksgiving leftovers. I'll let you get creative. This recipe comes from the the one and only, Bobbly Flay, the recipe he used to win a biscuits and jam throwdown on Throwdown with Bobby Flay. Mmhmm, so it's gooooood. Buttery, flakey, and a slightly crunchy exterior surrounding a tender, soft interior. They're making my mouth water just thinking about them! Oh, and they're surprisingly easy. I promise. So have at 'er! .
- If possible, use a food processor for this recipe. Handling the dough the least amount with your hands will yield the best results. But I obviously realize not everyone has one, so just take mind when handling the dough. Be gentle!
- I wanted larger biscuits, so I used 3-1/6-inch cookie cutter to cut out the biscuits, which made 1 dozen (baked at 450°F for about 18 minutes). However, I put the original directions below, whatever you use depends on your preferences.
From Bobby Flay
4 c. all purpose flour
4 tsp. baking soda
1 tsp. salt
12 tbsp. cold unsalted butter, cut into small pieces
1-1/2 c. cold buttermilk
1/2 c. heavy whipping cream
Ground pepper (for sprinkling)
1. Heat oven to 450°F and line a baking sheet with parchment paper. Combine flour, baking powder, baking soda, and salt in large bowl (or food processor by pulsing).
2. Cut in butter using pastry blender (or pulsing) until mixture resembles coarse meal. Add buttermilk and gently mix until mixture just comes together.
3. Gather dough together and place onto lightly floured surface. Pat dough into 10x12-inch rectangle about 3/4-inch thick. Use a 2-inch round cutter to cut out biscuits (don't twist cutter, pull straight up).
4. Use a 2-inch round cutter to cut out biscuits (don't twist cutter, pull straight up). Press together scraps and repeat.
5. Place biscuits onto prepared baking sheet. Brush tops with heavy whipping cream and sprinkle with pepper.
6. Bake 12 to 15 minutes or until lightly golden brown. Transfer biscuits to wire rack to let cool.
Yield: 2 dozen biscuits