"Fat Sunday" HdP Biscuits

Post date: Mar 22, 2014 6:28:00 PM

Adapted from Emeril Lagasse's "Sage Biscuits," in Sarah Jane English, Top Chefs in New Orleans (1992), p. 93.

Serves 8-10

3 C. flour

1 T. baking powder

1 T. baking soda

1 t. salt

6 T. butter, chilled & cubed

extra flour for dusting

2 t. Herbes de Provence, crushed/rubbed between palms

1-1/2 C. buttermilk

If using, place bread warming stone in cold oven. Preheat oven to 375° - 400°F.

Place flour, baking powder, baking soda, and salt in bowl of food processor fitted with a steel blade. Process to sift and combine. Add chilled and cubed butter and use pulse button to create crumbly meal texture. Transfer to a large mixing bowl.

Add HdP by placing between palms and rubbing back-and-forth to crush HdP as it drops into flour mixture. Create a well. Pour buttermilk into well all at once and use swift strokes to combine. as quickly as possible without over-working.

Divide dough in half and turn out one half at a time on to floured surface. To keep dough from sticking, keep hands floured and roll each dough-half into a log about 2" - 3" in diameter. Slice each log cross-wise into 1" pieces and arrange on 2 baking sheets.

Bake in pre-heated 375° - 400°F oven for approximately 15 minutes. Halfway through baking time, swap trays between high and low racks and flip front-to-back to assure even baking.

Remove bread warming stone from oven and wrap in kitchen towel. Place wrapped warming stone and biscuits in a bread basket and cover with a kitchen towel to keep biscuits warm.

Notes:

-In lieu of rice, serve biscuits with Shrimp Etouffée.