Recipe Note

Recipe Notes

* If you can find it, a lower protein soft winter wheat flour makes a more tender biscuit. If you make biscuits all the time (you might after trying this recipe), you can even buy self rising flour that has the baking powder and salt mixed in already. A classic Southern one is White Lily.

** If you don't have baking powder you can make it by mixing 2 parts cream of tartar and 1 part baking soda. I recommend making only what you will use immediately as it will deteriorate over time

Variations & Ideas:

• Substitute the Blue Grass, scallion, and cheddar with:

• 2 tsp Salvador, 3 pieces of finely chopped cooked bacon, and one minced shallot
• 2 tsp Chios, 1 Tbsp minced fresh garlic, 1/2 of a small scrubbed lemon, finely chopped (include peel and fruit), reduce water to 1 tsp
• 2 tsp Vadouvan, small handful small cubes of cooked potato, 2 Tbsp crispy shallot.

• Brown butter miso biscuits: brown the butter (place it in a glass bowl with a plate on top and microwave for 2 minutes, check, then continue cooking in 30 second intervals until it's nutty smelling and browned, you can do this on the stovetop too but I find the microwave easier). Add to the flour and then add to the sour cream/water: 2 tsp Lula N41, 2 tsp white miso.

• You can bake the biscuits more tightly together in a small cast iron pan. Grease the pan and space the 6 biscuits about 1/2 inch apart from one another. I like to brush the top with a bit of melted butter to aid browning. They will rise a bit more.

• For a flakier biscuit shred the butter using a box grater instead of melting it. You'll get a bit more of a layered texture like you do in puff pastry.

Food images and recipe © Christian Leue

Questions? Contact christian@laboiteny.com