The buttermilk biscuit is such a humble pastry that has managed to endear itself to people everywhere. Having tweaked and tested, I’ve come to especially love how well this recipe adapts to any season, any time of day, fancy or ordinary occasion, holding its own in every circumstance. For this particular biscuit, the smoked gouda paired with a little heat is the most delightful companion to Sea Bass with Fire Roasted Peppers and Fennel en Papillote, in my opinion.
Ingredients
- 1 cup all purpose flour, plus ½ cup for dusting work surface and cutter
- 2 teaspoons baking powder
- 1 tablespoon shortening
- 1½ tablespoons cold butter
- 1 teaspoon fine sea salt
- 1 teaspoon granulated cane sugar
- ½ teaspoon cayenne pepper (more or less to desired heat level)
- ½ cup (4 ounces) buttermilk
- 2 ½ ounces (approximately ½ cup loosely packed) grated smoked gouda
- 1 egg
- 2 tablespoons water
- Flaky salt for sprinkling on top (like Maldon)
- 1 teaspoon finely chopped parsley for garnish, optional
Preparation
Preheat your oven to 425 degrees. Prepare a quarter sheet rimmed baking sheet by greasing with butter.
In a small mixing bowl, mix all ingredients except the last 6. Using your fingers or a fork, work butter and shortening into the flour mixture, creating a sandy texture. Add buttermilk and cheese, mixing with a fork to combine. Continue mixing for 30-60 seconds so that the dough comes together.
Sprinkle 1-2 teaspoons of flour on your work surface and turn the biscuit dough out onto the floured surface, being sure to scrape the side and bottom of the bowl. Knead 8-10 times by folding in half, rotating 45° degrees, folding in half again, repeating up to 10 times. Sprinkle an additional light dusting of flour as needed to prevent sticking.
Form the dough into an approximate 5”x5” square that’s 1.5” thick. Using a 1.5” biscuit cutter, cut out 4-6 biscuits, dusting your cutter with flour between cuts. Combine any biscuit dough scraps for additional biscuits. Place biscuits side by side on the prepared baking sheet.
In a small mixing bowl, whisk together egg and water to create an egg wash. Use a small brush to coat biscuit tops with egg wash, sprinkle with flaky salt, and bake for 15 minutes.
Biscuits are done when the tops are light/medium golden and an instant read thermometer registers 195°-200°. Sprinkle with parsley and serve with butter, jam or honey.
