Uncle Johns Moon Rock Biscuits Recipes

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CHEF JOHN'S BUTTERMILK BISCUITS



Chef John's Buttermilk Biscuits image

This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Biscuits

Time 35m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
¾ cup cold buttermilk
2 tablespoons buttermilk for brushing

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Line a baking sheet with a silicone baking mat or parchment paper.
  • Whisk flour, baking powder, salt, and baking soda together in a large bowl.
  • Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
  • Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
  • Turn dough onto a floured work surface, pat together into a rectangle.
  • Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
  • Roll dough on a floured surface to about 1/2 inch thick.
  • Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
  • Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
  • Brush the tops of biscuits with 2 tablespoons buttermilk.
  • Bake in the preheated oven until browned, about 15 minutes.

Nutrition Facts : Calories 142.8 calories, Carbohydrate 17 g, Cholesterol 18.5 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 321.3 mg, Sugar 0.9 g

UNCLE JOHN'S MOON ROCK BISCUITS



Uncle John's Moon Rock Biscuits image

Categories     Food Processor     Citrus     Dairy     Nut     Breakfast     Bake     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 biscuits

Number Of Ingredients 13

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
Pinch of freshly grated nutmeg
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1/2 cup sugar
1 cup golden raisins
1 cup walnuts (3 1/4 oz), coarsely chopped
1 cup heavy cream
1/2 cup half-and-half
1/2 teaspoon finely grated fresh orange zest
Special Equipment
parchment paper

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Line 2 large baking sheets with parchment.
  • Pulse flour, baking powder, salt, nutmeg, butter, and 1/4 cup sugar in a food processor until mixture resembles coarse meal. Transfer to a large bowl and stir in raisins and walnuts. Add cream and half-and-half and stir until just combined.
  • Drop 4 mounds of batter (about 1/2 cup each) onto each sheet, leaving 1/2 to 2 inches between mounds.
  • Stir together remaining 1/4 cup sugar and orange zest and sprinkle over tops of mounds.
  • Bake biscuits, switching position of sheets halfway through baking, until puffed and golden, 20 to 25 minutes total. Transfer to a rack and cool to warm, about 10 minutes.

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