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Tupelo Honey Ginormous Biscuits

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Friday, 17 June 2011
List of viewable recipes from "Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen" by Elizabeth Sims and Brian Sonoskus

Recipe from Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen by Elizabeth Sims and Brian Sonoskus (Andrews McMeel Publishing, 2011)

ImageAt Tupelo Honey Cafe, biscuits are omnipresent, in part because our guests love them, but also because they serve a utilitarian purpose: sopping. Sure they're great on their own with butter, jam, or honey, but don't forget the incredible sauces, juices, and gravies that deserve to be sopped by these delicious culinary worker bees.

Makes 6 Biscuits

  • 2 cups bread flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 2 tablespoons sour cream
  • 1 teaspoon plus ½ teaspoon salt
  • ¾ cup unsalted butter, frozen
  • ½ cup buttermilk
  • 1 tablespoon butter, melted

Preheat the oven to 450F. Combine the flour, baking powder, baking soda, sour cream, and ½ teaspoon of the salt in a large bowl. With a cheese grater, grate the frozen butter using the largest holes; quickly cut the butter into the flour mixture with a pastry cutter or fork until the mixture resembles coarse meal. Add the buttermilk to the flour mixture and stir just until combined. Do not overmix.

On a floured surface, turn out the dough and roll out to a 1-inch thickness. Using a 3-inch biscuit cutter, cut the biscuits and place on a rimmed sheet pan. Cook on the top rack of the oven for about 20 minutes, or until light brown, and remove from the oven. Brush the melted butter on top of each biscuit and return to the oven for about 5 minutes longer, or until the biscuits are golden brown.


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Last Updated ( Friday, 17 June 2011 )
 
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