Kayte of Grandma’s Kitchen Table who is not only a baking buddy of mine, but also a twitter pal, was talking about changing Twitter avatars each month around a certain chef. This means, each month we bake or cook a chef’s recipe and change our avatars accordingly.
This month’s chef is Thomas Keller. I’ve never heard of him before, but I did some research on the internet and realized that he’s a pretty famous chef with fancy and very time consuming meals. What I lack at the moment is time, so I knew I had to find a simple recipe that wouldn’t take forever. So here’s my go at it – Thomas Keller’s Buttermilk Biscuits from his book “Ad Hoc at Home”. Nope, I don’t own the book, but I found the recipe here.
There were quite a few people on the internet complaining about the saltiness of these biscuits, so instead of 1 T + 1 t salt I used only 1 teaspoon of salt. They didn’t really rise much in the oven (wonder if the overnight rest in the fridge could explain that) and I served them warm for breakfast. And yes, I got up extra early (5:30 am) to take them out of the refrigerator and put them in the oven (am I a weirdo?). Tastewise, these biscuits were ok. I don’t think I’ll make them again, because I have a biscuit recipe that is MUCH better: Nick Malgieri’s Pecorino Pepper Biscuits (which, by the way rose beautifully in the oven).
This is what the other Twitter chef avatar fun people made:
- 2 cups cake flour
- 2 cups all-purpose flour
- 1 T + 1 t kosher salt
- 1 T baking powder
- 1 t baking powder
- 2 sticks(1/2 lb) unsalted butter, cut into 1/2-inch cubes and chilled
- 1 1/2 cups buttermilk, plus 1 to 2 T for brushing
- 2 to 3 T unsalted butter, melted
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Combine the flours, salt, baking powder, and baking soda in the bowl of a food processor and fulse a few times to blend. Add the chilled butter and pulse several times, until the pieces of butter are no bigger than small peas. Do not overprocess; the dough should not come together.
- Transfer the dough to a large bowl and make a well in the center of the flour mixture. Pour in the buttermilk. Stir and lift the mixture with a sturdy spoon, gently working the flour into the buttermilk. The dough should begin to come together but not form a solid mass, or the biscuits may be tough.
- Dust a work surface with flour and turn out the dough. Pat the dough into a 3/4-inch-thick rectangle. Using a 2 1/2-inch round cutter, cut out the biscuits. Place the biscuits on the baking sheet. The dough trimmings can be gently pushed together, patted out, and cut one more time; do not overwork the dough.
- Brush the tops of the biscuits lightly with buttermilk. Bake for 15 to 18 minutes, rotating the pan halfway through baking, until a rich golden brown. As soon as you remove the biscuits from the oven, brush the tops with melted butter. Serve warm.
Makes 12 biscuits.