Tuesday
Mar242009
biscuit fear? conquered.
03.24.2009
I am a big fan of bread. Such a big fan, in fact, that sometimes I will choose to have an extra piece after dinner in lieu of a second pour of wine, or even dessert. In the last year or so I started dabbling with bread baking, lots of quick fruit breads, a few loaves of whole wheat, some scones, even some fabulous dinner rolls at Thanksgiving. But biscuits have always frightened me, just a bit. I’ve heard horror stories of folks attempting to make biscuits and ending up instead with pancakes, or worse, hockey pucks.
Because of this fear I am always amazed when I come across a really fabulous biscuit. Mother’s in New Orleans bakes one of my favorites, so good that Brian and I stop by the restaurant on our way out of the city to load up on the black ham variety to eat on the plane ride home. (The unbelievable ham they produce has something to do with that stop as well...the last time we were there we bought a cooler just so we could bring a few pounds of it home with us.) And then there are the cheddar biscuits at Red Lobster, a restaurant I haven’t been to since I was a teenager. Even after my 10+ year absence from the establishment the memory of those golden lumps is still crystal clear.
When Foodbuzz contacted me a few weeks ago to find out if I would like to sample some Kerrygold products (yes!) all I could think about was cheddar biscuits. After the chives popped up in the garden my intent was set - cheesy, chive-y buttermilk biscuits would be gracing our breakfast table, and hopefully they would be soft and flakey as well. I decided that even if I failed at the texture, the power of delicious Irish cheese and fresh chives would carry them.
I found this recipe at Thibeault’s Table via Tastespotting. It was easy enough, delicious, and though my batch didn’t turn out as beautifully as the photos accompanying the recipe, they weren’t pancakes or hockey pucks which relieved me greatly. I was amazed by their lightness...prior to this experience my most recent biscuit-like endeavor was of the hearty oat variety (recipe will come, I’m still perfecting it) which, compared to these, sit like bricks in your belly.
My technique needs some work. The recipe didn’t call for a specific amount of cheese so I guessed, which may be the reason why my biscuits didn’t puff up quite as beautifully as the example. Or it could be the fact that a bit of time passed before the ingredients pulled from the fridge were incorporated into a batter and then stuck in the oven...the problem with photographing as you go. But the flavor was great, and Brian has requested that they be added to the permanent rotation for indulgent weekend breakfasts. It seems like I will have plenty of opportunity to perfect the consistency.
And I have to say, the Kerrygold Dubliner cheese was excellent. So good that the first block I bought was consumed with a loaf of crusty bread before ever making it into the biscuits it was intended for. The Pure Irish Butter is also delicious, although I think it may be too soft for this recipe. My batter was very sticky, which may have also contributed to the lack of puffiness. But spread across the top of a fresh-from-the-oven biscuit? Perfect.
Cheese + Chive Buttermilk Biscuits
recipe modified from Thibeault's Table
Ingredients:
Method:
Oh yes, it was a weekend filled with indulgent breakfasts. Is that bacon on my plate?!? What?!?
I"ll be sharing another breakfast with you this week, but it is of the sweet variety and involves oatmeal. Get excited, because it is fabulous. :) And its healthier than eggs, bacon and biscuits, so who wouldn't be excited?
I hope you're all having a great week!
Because of this fear I am always amazed when I come across a really fabulous biscuit. Mother’s in New Orleans bakes one of my favorites, so good that Brian and I stop by the restaurant on our way out of the city to load up on the black ham variety to eat on the plane ride home. (The unbelievable ham they produce has something to do with that stop as well...the last time we were there we bought a cooler just so we could bring a few pounds of it home with us.) And then there are the cheddar biscuits at Red Lobster, a restaurant I haven’t been to since I was a teenager. Even after my 10+ year absence from the establishment the memory of those golden lumps is still crystal clear.
When Foodbuzz contacted me a few weeks ago to find out if I would like to sample some Kerrygold products (yes!) all I could think about was cheddar biscuits. After the chives popped up in the garden my intent was set - cheesy, chive-y buttermilk biscuits would be gracing our breakfast table, and hopefully they would be soft and flakey as well. I decided that even if I failed at the texture, the power of delicious Irish cheese and fresh chives would carry them.
I found this recipe at Thibeault’s Table via Tastespotting. It was easy enough, delicious, and though my batch didn’t turn out as beautifully as the photos accompanying the recipe, they weren’t pancakes or hockey pucks which relieved me greatly. I was amazed by their lightness...prior to this experience my most recent biscuit-like endeavor was of the hearty oat variety (recipe will come, I’m still perfecting it) which, compared to these, sit like bricks in your belly.
My technique needs some work. The recipe didn’t call for a specific amount of cheese so I guessed, which may be the reason why my biscuits didn’t puff up quite as beautifully as the example. Or it could be the fact that a bit of time passed before the ingredients pulled from the fridge were incorporated into a batter and then stuck in the oven...the problem with photographing as you go. But the flavor was great, and Brian has requested that they be added to the permanent rotation for indulgent weekend breakfasts. It seems like I will have plenty of opportunity to perfect the consistency.
And I have to say, the Kerrygold Dubliner cheese was excellent. So good that the first block I bought was consumed with a loaf of crusty bread before ever making it into the biscuits it was intended for. The Pure Irish Butter is also delicious, although I think it may be too soft for this recipe. My batter was very sticky, which may have also contributed to the lack of puffiness. But spread across the top of a fresh-from-the-oven biscuit? Perfect.
Cheese + Chive Buttermilk Biscuits
recipe modified from Thibeault's Table
Ingredients:
- 2 cups of all-purpose flour
- 1 Tablespoon of baking powder
- 1/2 teaspoon salt
- 1/2 tsp baking soda
- 1/2 cup butter (I used Kerrygold Pure Irish Butter, unsalted), cut into 1/2" cubes
- 1 cup shredded cheese (I used Kerrygold Dubliner)
- 1/2 cup minced fresh chives
- 1 cup of buttermilk
Method:
- Preheat oven to 450*. Line a baking sheet with parchment paper.
- Sift together the flour, baking powder, salt and baking soda.
- Using pastry blender or fingers, cut-in the butter until the dry mixture resembles coarse bread crumbs. Add the cheese and chives and mix well.
- Stir in milk and mix with fork until a loose batter forms. Gently pat the ingredients together but do not over-handle.
- On a lightly floured board, pat out dough until you get a 1/2" to 3/4" disk. Cut with biscuit cutters (I used a jar lid, a glass would work too) and place on prepared baking sheet.
- Bake at 450* for 15-18 minutes.
Oh yes, it was a weekend filled with indulgent breakfasts. Is that bacon on my plate?!? What?!?
I"ll be sharing another breakfast with you this week, but it is of the sweet variety and involves oatmeal. Get excited, because it is fabulous. :) And its healthier than eggs, bacon and biscuits, so who wouldn't be excited?
I hope you're all having a great week!
Reader Comments (43)
whoa! what beautiful looking biscuits. they sound amazing, thanks for sharing :)
Those biscuits look absolutely amazing. I think I need to try this recipe, since I had the hockey puck experience my first time around! :)
I have biscuit fear too! Those look so good though, it was smart to choose such high quality ingredients. I hope you'll try another variety again soon!
Those are the best looking biscuits I have ever seen! Beautiful photography!
the biscuits look great - i love breakfasts like that!
can't wait to see the sweet oatmeal :)
I need to make these - they remind me of the ones we sold at "The Corner" in Richmond (and later at Betsy's Coffee Shop). THEY LOOK SO GOOD!
I was a grand champion biscuit winner in 4-H so I don't share this fear, but these look so tummy. I have a fear of EATING biscuits, not making them. They're one of my fear foods.
Aye' matey, those be some mighyt tasty biscuits ye be cookin' up. That's my Red Lobster waiter voice. They dress up like pirates, right? I'd be there every night if that were only true.
I love biscuits! I think I'm intimidated by making them since my mom's are so good and I know mine won't compare. You inspired me by your use of top-quality, fresh ingredients though. I may have to do some expierments of my own.
That breakfast looks awesome!!
YUMMY looking scones! How fabulous using chives from your garden. :)
I have a bread fetish too! If I bring a loaf of french bread thats all I will eat all day!!
I definitely want to try this recipe!
Absolutely gorgeous! :D
Btw, I'm having a granola giveaway so check it out if you haven't already... :)
Those biscuits look amazing!!!
Beautiful photos, as always!
Those biscuits look phenomenal! YUM!!
Absolutely amazing!
Haha, this is such a funny coincidence. I was just looking for a good biscuit recipe this morning, one that didn't use TOO MUCH (like 1.5 cups!) of butter. Thanks for filling that hole in my life, Andrea!
Mmmm gorgeous spread!! Way to conquer :)
mmm, I love biscuits! My dad used to make the best ones growing up... maybe I should hunt down that recipe. Yours look awesome!
OMG, andrea those look amazing!! You have no idea about my love for the biscuits/bread/etc. And thanks to you I will be thinking about them all night, yum!!
Those look so good...moist but crumbly and not too dry. Amazing!
I LOVE Dubliner. The Race for the Cure in Chicago always has samples (or at least they have for the past two years) and I made sure to get many handfuls. YUM.
OMG! Those look awesome! I <3 BREAD TOO!
Those biscuits are stunningly delicious. I am more than willing to eat them all for you :P