OH, MY BISCUITS
Eat ’em at Weekend or make them at home.
The Joule’s pastry kitchen experimented with a few recipes when they started adding this this iconic Southern staple to their repertoire—that was, until the night baker Larry Johnson threw his grandmother’s recipe into the mix and they hit biscuit gold. The secret behind these addictively flaky biscuits is using the best ingredients possible and making sure you don’t overwork the dough. Serve up with a side of butter or homemade jam, and you’ll be sprung. Here’s how to recreate the flaky goodness in the comfort of your own home:
- 2 cups of flour
- 1 tablespoon of baking powder
- 1/4 teaspoon of baking soda
- 1 teaspoon of salt
- 3 ounces of cold butter
- 1/4 cup of buttermilk
- Mix all the dry ingredients together in a large bowl.
- Cut the butter into the dry ingredients and mix to create a salty texture.
- Add the liquid and continue to mix until dough forms. Don’t over mix!
- Once together, roll out to 1 inch thick and cut into desired shape.
- Bake at 325 degrees for about 15 minutes, until golden brown.
The Details: Get a biscuit of your own at Weekend Coffee, open 6 a.m. to 6 p.m. daily.