Good morning, everyone! We had a 3-day weekend here in the states for Memorial Day, so I feel well rested and ready to take on the week. Thank you to everyone who serves – not only do you sacrifice almost everything to keep us safe, but you also inspire everyone to get outside, enjoy the sunshine, and barbecue – nothing wrong with that! Our friends Valerie and Tom asked us to stay at their apartment this week to take care of their dog, Mia, so Kramer and I happily obliged. We’ve been having a great time pretending to own a dog and making good use of their roof, where they have a grill. We can’t have a grill in our apartment – our balcony is way too small and I worry about dropping a hot coal on innocent pedestrians below, so we have gone upstairs to grill every night since we got here. Saturday it was beer can chicken and brats, Sunday it was burgers and asparagus, and yesterday, we smoked a brisket (recipe soon to come). Val and Tom also have an Xbox Kinect, and more specifically they have the Kinect Star Wars game, so we’ve been having fun playing with that, as well. Get me in front of anything Star Wars related and I immediately become a 10 year old kid. What can I say? It’s a lot of fun ~being the controller~. There are some photos of us goofing around over the weekend after the jump – I hope you had as good a weekend as we did!
I made these biscuits a month ago or so, and of course, have only got around to editing the photos and posting them now. They are my absolute favorite biscuits. The recipe comes from one of the best restaurants in Williamsburg, Pies ‘n’ Thighs. As you can see, it’s one very highly rated little establishment, and rightfully so. Their fried chicken is insane, and their pies are out of this world, but their highest achievement, I think, are their biscuits. I have never had a softer, flakier, more buttery biscuit in my life than the ones I’ve had at Pies ‘n’ Thighs. I made these last year for Thanksgiving and could not wait for a reason to make them again. Kramer absolutely adores them, and while we enjoyed these with some butter and jam, they really shine when paired with a fried egg and, of course, bacon. These are not some tiny biscuits from a can – they are meant to be made into the largest biscuits you’ve ever had, and you know what? They should be! If you’re going to go to the trouble of making biscuits by hand, go all out and make them the biggest, baddest biscuits ever. You won’t regret it!
Knead the dough with the heel of your hand on a well floured surface for 5-8 minutes, until the dough is elastic and smooth. As a side note, I apologize for the dumb wristband that I forgot to take off from the concert I went to the night before.
Brush the biscuits with the egg and cream mixture, then bake for 5 minutes at 425 degrees F. After 5 minutes, reduce the heat to 400 degrees F and bake for 20-22 minutes, until slightly golden and set.
- 2½ cups pastry flour
- 2½ teaspoons granulated sugar
- 2 tablespoons plus 1 teaspoon fresh baking powder (baking powder looses its rising ability in a few months – if yours is more than 3 or 4 months old, buy a new container for extra fluffy biscuits)
- 4½ teaspoons kosher salt
- 1½ cups (3 sticks) plus 1 tablespoon unsalted butter, chilled and cubed
- 6 cups all-purpose flour, plus more for rolling out your dough
- 3¼ cups buttermilk, chilled
- 1 large egg, lightly beaten
- 2 tablespoons heavy cream
- Preheat your oven to 425 degrees F. Line your baking sheets with parchment paper and set aside.
- In your food processor, pulse together your pastry flour, granulated sugar, baking powder, and salt, then add in the cubed butter and pulse until coarse crumbs form. Transfer everything to a large mixing bowl and add in the all-purpose flour (I used my KitchenAid).
- Add the buttermilk to the flour mixture and mix until the dough comes together, but do not overmix. Turn the dough out onto a very well floured surface and knead with the heel of your hand for 5-8 minutes, until the dough is elastic and smooth. To knead it, simply fold the dough over onto itself, push it back with the heel of your hand, and continue this process. When ready, pat the dough out with your hands to about 1½ inches thick, then cut the biscuits out with a 3×2-inch round cutter (or a 2×2-inch cutter, as I did), and place them on your baking sheet.
- Whisk together your egg and cream, and brush the biscuits with it. Bake for 5 minutes, then reduce the heat to 400 degrees F and bake an additional 20-22 minutes, until set and just slightly golden. It is easy to accidentally burn the bottoms of the biscuits while the tops still look not quite ready, so be aware of that and check on them at 18 or 20 minutes before letting them cook further.
- Allow the biscuits to cool before storing them. They will keep well for 3 days in an airtight container at room temperature.