Entertaining
christmas breakfast idea: buttery biscuits
Entertaining
christmas breakfast idea: buttery biscuits
What are your family traditions around the holidays? My family loves to have mimosas and make breakfast together on Christmas morning after we open our gifts. I know many families like to eat the same meal every year, but for our Christmas breakfasts, my mom and I love to test out new delicious recipes – although we'll never stray from our tried-and-true mimosas and cups of strong coffee.
This year, I’d love to recreate the warm, buttery biscuits from
Seersucker, a mouthwatering Southern-style restaurant in Brooklyn, New York. They seem easy enough to make, which should leave me time to whip up their decadent salted molasses butter spread to smother over them.
Seersucker’s Biscuits From Kerry Diamond and Claudia Wu of Cherry Bombe on the Madewell Blog Ingredients 7 cups cake flour, plus extra for rolling biscuits in 3 tbsp baking powder 1½ tsp baking soda 1½ tsp salt ¾ cup lard 3 cups cold buttermilk 4 tbsp melted unsalted butter Fleur de sel (sea salt) Directions Sift the dry ingredients together. Cut in the lard with a pastry cutter (crosshatching the lard by raking two knives in opposite directions works, too) and add the buttermilk, mixing well with a spoon. Empty the bowl onto a well-floured surface and knead until a soft dough forms, adding pinches of flour to prevent stickiness. Roll out the dough with a floured rolling pin (or a wine bottle) until it’s a half-inch thick, and cut out biscuit shapes. (An upside-down drinking glass works perfectly.) Preheat the oven to 425°, and cover a baking sheet with aluminum foil, shiny side up. Butter the foil and arrange the biscuits on it, barely touching. Glaze the tops with the butter and sprinkle with the fleur de sel. Bake for 10 to 12 minutes until the tops are golden brown. Serve immediately.
Seersucker’s Salted Molasses Butter Ingredients: 1 pound unsalted butter 2 tbsp molasses 1½ tsp kosher salt Directions: Let butter soften. With a soft spatula or wooden spoon, mix in the molasses and the salt. Serve with the warm biscuits.
I'd like one of these with my coffee this morning! What do you think?
This year, I’d love to recreate the warm, buttery biscuits from
Seersucker, a mouthwatering Southern-style restaurant in Brooklyn, New York. They seem easy enough to make, which should leave me time to whip up their decadent salted molasses butter spread to smother over them.
Seersucker’s Biscuits From Kerry Diamond and Claudia Wu of Cherry Bombe on the Madewell Blog Ingredients 7 cups cake flour, plus extra for rolling biscuits in 3 tbsp baking powder 1½ tsp baking soda 1½ tsp salt ¾ cup lard 3 cups cold buttermilk 4 tbsp melted unsalted butter Fleur de sel (sea salt) Directions Sift the dry ingredients together. Cut in the lard with a pastry cutter (crosshatching the lard by raking two knives in opposite directions works, too) and add the buttermilk, mixing well with a spoon. Empty the bowl onto a well-floured surface and knead until a soft dough forms, adding pinches of flour to prevent stickiness. Roll out the dough with a floured rolling pin (or a wine bottle) until it’s a half-inch thick, and cut out biscuit shapes. (An upside-down drinking glass works perfectly.) Preheat the oven to 425°, and cover a baking sheet with aluminum foil, shiny side up. Butter the foil and arrange the biscuits on it, barely touching. Glaze the tops with the butter and sprinkle with the fleur de sel. Bake for 10 to 12 minutes until the tops are golden brown. Serve immediately.
Seersucker’s Salted Molasses Butter Ingredients: 1 pound unsalted butter 2 tbsp molasses 1½ tsp kosher salt Directions: Let butter soften. With a soft spatula or wooden spoon, mix in the molasses and the salt. Serve with the warm biscuits.
I'd like one of these with my coffee this morning! What do you think?
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