Tag Archives: buttermilk biscuit recipe

The Baker’s Biscuits

Crunchy on the tops and bottoms, and flaky and fluffy-soft inside.
Crunchy on the tops and bottoms, and flaky and fluffy-soft inside.

I’ve been eyeing this recipe for “The Baker’s Biscuits” ever since the cookbook in which it was printed came out in September 2020.

It’s taken me this long to finally make them.

That’s because these 12 beautiful and bountiful biscuits require freezing before baking. And if your freezer was anything like mine during the pandemic, there was simply no precious inch to spare.

Thankfully, now that life is getting back to normal, so is my freezer. As we all exhale in relief, so, too, is my freezer at shouldering such a vital load for so long.

What drew me to these biscuits in particular? Unlike any other biscuit recipe I’d tried, these are made with 00 flour. Yes, the same finely-ground, Italian specialty flour that’s coveted for making the primo pizzas and pastas.

The recipe is from “The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread” (Lorena Jones Books), of which I received a copy. It’s by Pastry Chef Kelly Fields, owner of Willa Jean bakery in New Orleans and winner of the James Beard Foundation “Outstanding Pastry Chef” in 2019. It was written in conjunction with food writer Kate Heddings, a former food editor at Food & Wine magazine.

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What To Do With Leftover Holiday Buttermilk?

The method to make these biscuits is easy yet provide very distinctive results.

The method to make these biscuits is easy yet provide very distinctive results.

 

Hmm, pancakes? Salad dressing? Mashed potatoes?

How about “Cathead Biscuits”? Ones that are fluffy inside and have distinctive craggly crisp, buttery tops?

Yeah, now we’re talking.

After a run of holiday baking, I found myself with leftover buttermilk. I pulled a couple cookbooks from my shelf until I hit upon “Muffins & Biscuits” (Chronicle Books) by Heidi Gibson, co-owner of San Francisco’s The American Grilled Cheese Kitchen.

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