Jonathan will offer a version of his biscuit recipe on Easter Sunday at Moxie. There will be brunch seatings at 10:30am and 2:30pm.
Flakey Biscuit Recipe
16oz All Purpose Flour
4.5t Baking Powder
.5t Baking Soda
1.5t Kosher Salt
8oz Butter, Frozen & Grated, Keep Frozen
1 ½C Buttermilk, Very Cold
Mix the dry ingredients. Mix the dry into the butter, make sure the butter is fully dispersed.
Whisk together the buttermilk and the egg. Mix the buttermilk mixture into the butter/flour mixture, just until the dough starts to come together. Turn onto a counter and gently form into a flattened ball. Lightly flour and roll into a rectangle about 1” thick. Give it three, three-folds and roll to a final 1” thickness. Cut into desired shape and bake on parchment at 400˚F convection or 435˚F non-convection. Brush the biscuits with more buttermilk before they go into the oven.
It is important to keep the dough as cold as possible until the biscuits go into the oven. Briefly refrigerate the cut biscuits, if needed, to be sure the butter is chilled. If the butter in the dough comes to room temp, the biscuits will be less flaky and the butter will melt out of them while they bake.
Bake for approx. 14 minutes.