LET’S TALK HANDMADE BISCUITS
Pull up a chair.
I need to talk to you about making biscuits.
Working hands-on with biscuits is the best way to ensure they will be light and flaky. Don’t be tempted to use a stand mixer (I see that look in your eye that is hoping for a shortcut!). The rapid whirring of a stand mixer generates heat, which in turn creates friction that melts the butter. And we don’t want that! We want to keep the butter very cold—don’t even take it out of the refrigerator until the moment you absolutely need it, which is right when you’re ready to cut it into the flour mixture. The cold butter and the fat from the sausage and cheese will melt while baking, and it is to this alchemy that biscuits owe their tender flakes. Since I think our hands are the best tool in the kitchen, you can cut in the butter, sausage, and cheese and also mix in the buttermilk by hand. But it’s very messy! (When cutting in the butter, use just your fingertips, as they are less warm than your palms and so there is less risk of melting the butter in the process.) Or, you can also achieve a great result by using a pastry cutter to cut the ingredients into the flour. Take your pick. Also, whichever method you choose, please note that when working with the dough, be tender and gentle; don’t slam it around. You just want to get the butter, sausage, and cheese incorporated and the biscuits formed as quickly as possible. Because of the addition of the sausage and cheese, the yield on these biscuits with a standard 3 in [7.5 cm] biscuit cutter is about 18 biscuits (especially if you gather up your scraps to roll out that last biscuit, which I want you to do! Leave no dough behind!). If you aren’t planning on baking them to eat all at once, place them on a baking sheet, cover with plastic wrap, and freeze. Once frozen, transfer to an airtight container and store in your freezer for up to 1 week until ready to use. Before baking, allow as many as you like to thaw in the refrigerator before following the baking directions. You can split these biscuits open and fill them with your favorite brunch sandwich fixings, like more sausage, avocado, or salami and cheese.
I had so much to tell you. Ready?