Lake Tahoe recipe: Pop’s best biscuits ever | SierraSun.com
YOUR AD HERE »

Lake Tahoe recipe: Pop’s best biscuits ever

Simone Grandmain
Homemade biscuits bring the Ho Ho! back to the holidays.
Courtesy Simone Grandmain |

Once upon a time, our parents actually made biscuits and did not do “Pop and Fresh.” There is something inherently wrong with that sentence. Mom, not Pop, should be doing the cooking. However, he’s French, she is American. You can figure that out.

These guys are great and the cool part is you put them on a cookie sheet, after baking, freeze them and the take out to thaw for the holidays. You can do it.

Ingredients:

2 cups flour, plus a little more for dusting the board

1/4 teaspoon baking soda

1 tbls. baking powder

1 tsp salt

6 tbls unsalted butter, very cold

1 cup buttermilk

Preparation:

Preheat your oven to 450 degrees. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal.

If using a food processor, just pulse a few times until this consistency is achieved. Add the buttermilk and mix JUST until combined. If it appears kind of dry, add a bit more buttermilk. It should be very wet.

Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2” thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds.

Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like “crusty” sides, put them about 1 inch apart — these will not rise as high as the biscuits put close together.

Bake for about 10-12 minutes — the biscuits will be a beautiful light golden brown on top and bottom. Do not over bake. Who would?

Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news at simonegrandmain@gmail.com.


Support Local Journalism

 

Support Local Journalism

Readers around Lake Tahoe, Truckee, and beyond make the Sierra Sun's work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Your donation will help us continue to cover COVID-19 and our other vital local news.

For tax deductible donations, click here.

Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User