Arbole Chili Butter/Basil Butter
840 G All Purpose Flour
56 G Sugar
30 G Baking Powder
2 tsp Baking Soda
2 tsp Kosher Salt
1 Pinch Nutmeg
340 G Butter
200 G Bacon
200 G Gruyere
400 G Yellow Cheddar
520 G Buttermilk
Yield: 3/4 sheet pan biscuit dough rolled
– Sift all dry components.
– In mixer with paddle, combine dry ingredients and butter.
– Mix on speed 1, until butter is almost all combined.
– Incorporate bacon and cheese.
– While mixing, poor buttermilk to incorporate until just blended.
– Turn dough onto floured surface and fold twice.
– Roll out on full sheet pan to height of sheet pan.
– Cut into 4 inch squares ( 4 X 5 ).
– Chill for ten minutes.
– Bake at 350 for 10 minutes. Check, rotate, and bake for 10 more minutes.
Arbole Chili Butter
1 G Arbole Chili Powder
½ lb of butter
1 G maple syrup
Sea Salt to taste
– Combine all ingredients.
– Taste and adjust to your taste.
Basil Butter
¼ cup Roasted Garlic Puree
1 Bunch Basil
Salt
½ lb butter
– Pick the leaves of the basil and blanch in boiling water.
– Dry the basil and then puree in a blender.
– Combine all ingredients.
– Taste and season.
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