I have always loved books. The way they can become your constant companion, a respite from the real world, always ready to engage your attention and transport you to another place or time. My motto is “so many books so little time”. I never imagined I would become an ‘e-reader’. This close minded nay-sayer discovered that online books give instant access to thousands of new titles at a moment’s notice: the local library, Barnes and Noble, Amazon, iTunes. (An unexpected bonus, my husband is thrilled with the built-in book light that let’s him doze while I read into the wee hours of the night.)
A cookbook is another thing altogether. When I have an idea for a recipe or ingredient that I need to use, the first place I head to is the internet. When looking for inspiration, I turn to my small library of cookbooks. Each year at Christmas time a new cookbook is at the top my wish list. This year I was the lucky recipient of “The Dahlia Bakery Cookbook” by Tom Douglas. The first recipe I tried was “Serious Biscuits”. They are seriously delicious and make an awesome breakfast sandwich. Now I know it seems like every coffee shop has their own version of the classic egg sandwich. So why would anyone bother to make their own? Well it’s hard to beat a homemade “hot out of the oven” biscuit topped with a sausage patty, cheddar cheese and an over-easy organic egg enjoyed in the comfort of your own cozy kitchen. Fluffy slippers optional.
BUTTERMILK BISCUITS (adapted from The Dahlia Bakery Cookbook by Tom Douglas)
2 3/4 c. all-purpose flour
1 T. baking powder
1 t. baking soda
2 t. kosher salt
6 oz. cold unsalted butter, cut into 1/2-inch pieces
plus a couple of more tablespoons melted for brushing on the biscuits
1 1/2 c. cold buttermilk
Preheat oven to 425 degrees. In a large bowl combine dry ingredients. Add the butter and cut-in with a pastry blender or two knives until the butter is the size of small peas.(This can be done in the bowl of a stand mixer fitted with the paddle attachment. The butter should be very cold, nearly frozen, and you need to watch it very closely so as not to overmix.) Add the cold buttermilk and stir with a wooden spoon or rubber spatula until just combined. Turn dough out onto a lightly floured surface and knead gently a few times. Shape into a 3/4 -inch thick rectangle about 5 x 12 1/2-inches. Cut into 10 biscuits. Place on a parchment lined baking sheet and brush with melted butter. Bake about 15-18 minutes until golden brown. Remove from oven and let cool slightly before splitting and filling with your favorite breakfast ingredients.
Notes: These biscuits are equally yummy with your favorite jam or spread.* Prepped biscuits can be refrigerated overnight covered with plastic wrap and baked in the morning. Let sit at room temp while preheating the oven. * Breakfast sausage not your thing? A winning vegetarian combo is pesto, scrambled egg, fontina and arugula.
