The Chefs of Little 16

eakfast
biscuits
Ankith tends to think he is a better cook than I (which may be true…), but sometimes I have to remind him that I can
knock his socks off with food as well. I decided that I had to show him up with one of his favorite foods of all time: biscuits.
I proved to him that I could make soft, buttery, flaky biscuits better than any he had ever had before in only one hour.
Now this is our go-to biscuit recipe and my proof to him that I can hold my own in our kitchen. These biscuits can be
made for any occasion and for breakfast, lunch, or dinner. They are especially good served steaming on a weekend
morning simply with eggs and fresh vegetables. This recipe makes eight biscuits.
Instructions
1. Mix flour, baking powder, sugar, and salt in a large mixing bowl. Cut butter into small pieces and add to flour
mixture.
2. Mix lemon juice into milk to create buttermilk. Let sit for at least 10 minutes.
3. Cut butter into flour mixture. There are many ways to do this. The easiest is to use a food processor and pulse
6-8 times. You can also use a pastry cutter, forks, knives, or your hands. The goal is to get the mixture to have
rough crumbs with no large butter clumps. Try not to over heat the butter, especially with your hands.
4. Return dough to mixing bowl and add enough buttermilk mixture until it forms a rough ball. Add any additional
seasonings, spices, or cheese you desire at this point.
5. Turn dough out onto a well-floured surface. Roll out into a rectangle about ½ inch thick. Fold the dough onto
itself. Rotate 90 degrees and repeat at least three times. This will laminate the dough slightly. The final fold will
also allow for an easy split point for filling the biscuits later.
6. Cover the dough with a kitchen towel and rest for 20-30 minutes.
7. Preheat oven to 425F. Cut the biscuits with a floured glass. Don’t twist the glass when cutting. Place biscuits on
a greased pan and brush with egg wash.
8. Bake until golden brown, approximately 10-15 minutes.
9. Rub butter atop biscuits and fill with anything you desire. Favorites include a fried egg with tajin seasoning and
garden-fresh charred poblano peppers with hot sauce. PB&J biscuits are a great dessert to your egg biscuit!
Ingredients
2 cups all-purpose flour
1.5 tbsp baking powder
1 tbsp sugar
1 tsp salt
5 tbsp unsalted butter
1 cup whole milk
1 tbsp lemon juice
Egg & poblano pepper
Biscuits: rosemary,
thyme, garlic powder, cheese
Filling: hot sauce, tajin
seasoning, salt, pepper
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