Seersucker Biscuits

how to make buttermilk biscuits

We can’t seem to get enough of Kerry Diamond and Robert Newton of Seersucker Restaurant (Caroll Gardens definitely won on that front). Kerry, Rob, when will you come to Manhattan? Okay, we may have gotten off track. For thanksgiving, Chef Rob Newton showed us his coveted Seersucker biscuit recipe, so nix any bread you were thinking of putting out. This is definitely the way to go…

INGREDIENTS

7 cups of cake flour, plus some extra for rolling out the biscuits

3 tbsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp salt

3/4 cups lard

3 cups cold buttermilk

4 tbsp melted unsalted butter

Fleur de sel

1.    Sift the dry ingredients together.

2.    Cut in the lard with a pastry cutter

3.    Add the buttermilk and mix well with a wooden spoon.

4.    Turn the dough onto a well-floured surface and knead it gently.

5.    The dough is wet, so keep some extra flour nearby. Add the flour as needed in small amounts until the dough is no longer sticky and you can begin using a rolling pin.

6.    Roll out the dough until it is a half-inch in thickness.

7.    Using a biscuit cutter, start cutting the biscuit dough. We use a square biscuit cutter.

8.    Line a sheet tray with aluminum foil (shiny side up) and brush the foil with butter.

9.    Arrange the biscuits on the foil so that they are just touching.

10.  Brush the tops of the biscuits with butter and sprinkle with fleur de sel.

11.  Bake at 425˚F for 10 to 12 minutes until the tops are golden brown.

Serve with butter, honey and/or preserves and enjoy. Happy Thanksgiving!