This delicious recipe only uses ONE bowl and ONE baking sheet. No awful sticky clean-up, and a fairly quick beginning-to-end process. The biscuits didn’t rise & pull as much as I had hoped. I think its because I made the dough round too thin, so I changed the recipe to say roll to 1 inch instead of 3/4. Despite being a little thin, these are flakey biscuits with the perfect herb flavor. Check out the epic breakfast sandwich I made with the fresh biscuits! This is my new favorite grocery find.
3 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon fresh cracked pepper
3/4 cup (one and a half sticks) cold unsalted butter, cut into small cubes
1 large egg
1 cup cold buttermilk
1/2 cup scallions
1 1/2 cups goat cheese
1/2 cup bacon pieces (I didn’t use bacon this time, but it would definitely at a nice smokey flavor if you don’t have any vegetarians around!)
1 large egg for egg wash
Don’t have buttermilk? No prob.
Add 3 tsp white vinegar to every 1 cup whole milk, and set aside for 7-10 minutes. The milk should curdle and become buttermilk from the acidity.
- Preheat to 400°F. Prepare your baking sheet with parchment paper and set aside.
In a large mixing bowl, sift flour, sugar, baking powder, baking soda, and salt. Add in the cold butter cubes and use your hands to mix in with the dry ingredients until there are consistent butter pieces throughout the mixture.
- Create a well in the center of the flour/butter mixture and add the cold buttermilk and egg into the well (a-la mashed potato and gravy volcano). Stir just until the egg and buttermilk are evenly distributed.
- Add the scallions, goat cheese, and any other fixin’s you’ve chosen. Stir to combine until the biscuit dough starts clumping together into a ball. Be careful not to over mix.
- Dump dough out onto a floured surface and pat into a 1-inch thick circle. Using a 2 1/2-inch round biscuit cutter, cut biscuits out of the dough. Continue until all dough is used.
- Place the dough circles 1-inch apart on the prepared baking sheet and brush lightly with egg wash. Sprinkle with fresh cracked black pepper. Bake for 15 to 18 minutes or until golden brown on top. Serve warm.