Lake Tahoe recipe: Pop’s best biscuits ever
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.
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
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 email@example.com.
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