One thing every holiday dinner table needs to have are biscuits. Flaky, buttery biscuits will be the perfect addition to your table, serving them with whipped honey butter or topping them with gravy.
By Marnely Rodriguez
The best part about these John Besh biscuits is that you can freeze them and pop them in the oven the next morning as a breakfast item, served with a fried egg and more gravy.
This biscuit dough is folded in thirds, making even more layers, which means even more flakiness! When making biscuits, if you’re going to remember one thing, remember that your butter needs to be cubed cold and cut into the flour mixture. The large pieces of butter will then melt in the oven, causing steam to create the layers you love so much in biscuits. They’re homey biscuits that you can either cut into squares (like I did) or cut them with a round cutter. Enjoy!
Marnely Rodriguez tries our one of Chef John Besh’s best biscuit recipes.
- Author: John Besh, "My Family Table"
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 minutes
- Yield: 12 1x
- 1 package active dry yeast
- 5 cups all-purpose flour
- 1/4 cup sugar
- 2 tablespoons baking powder
- 11/2 teaspoons salt
- 2 cups buttermilk
- 1 cup (2 sticks) butter
- Dissolve the yeast in 1?4 cup warm water. Sift together the flour, sugar, baking powder, and salt in a large mixing bowl. Add the buttermilk and dissolved yeast and mix well. Using a pastry knife, cut the butter into the mixture.
- Since this makes a light, fairly wet dough, sprinkle 1?2 cup of flour on the counter before you roll out the dough. Roll out the dough into a rectangle. Fold the two sides in, making a triple layer of dough. Cut the dough into 3-inch circles or squares. Place on a nonstick baking sheet, cover loosely, and refrigerate overnight.
- The next morning, preheat the oven to 400?. Bake for 15–20 minutes, until golden brown.
Marnely Rodriguez-Murray is the author of the food blog Cooking with Books. A graduate of The Culinary Institute of America, she has worked as an Overnight Bread Baker in Colorado, a Chocolate Maker in Virginia as well as a Pastry Cook on the whimsical island of Martha’s Vineyard, just to name a few. She currently resides on Martha's Vineyard with her chef-husband, where they are both on an endless search for Caribbean flavors, new culinary trends and gastronomic inspiration.
do you really cut in the butter AFTER adding the
No – don’t do like I did – and waste your ingredients….first cut in the butter and then and the liquids ! Happy Biscuits!