Buttermilk Biscones (Biscuit crossed with a Scone)

I think my fellow biscuit lovers will agree that a good biscuit can be hard to come by.  All too often, I’ve been lured in by a restaurant’s promise of “world’s best biscuit” only to be disappointed when the biscuit shows up as a dense, dry, flavorless mound of bread.  But I’m here to tell you that there’s hope for biscuit bliss, and you can find it with these Buttermilk Biscones.  The recipe combines the best parts of a scone and a biscuit into a tender, flaky, light, and flavorful buttermilk biscuit.  And if you thought things couldn’t get any better, the recipe is also easy to make (no rolling and cutting the dough, and no mixer needed).

IMG_6195[1].JPG

Buttermilk Biscones

Make about 12-14 biscuits
(from The Back in the Day Cookbook)
My notes are in [   ] below.

Ingredients

1 1/2 cups unbleached all-purpose flour
1 1/2 cups cake flour (not self-rising) [it’s worth it to use cake flour so your biscones will be light and airy]
1/4 cup granulated sugar
2 tablespoons baking powder
3/4 teaspoon fine sea salt
1/2 teaspoon herb mix (optional) [I had an Italian herb mix that I added for some additional flavor]
1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
1 1/2 cups buttermilk, or as needed
1 egg, beaten with a pinch of fine seal salt, for egg wash
Sea salt/kosher salt for sprinkling

Directions

  1. Position a rack in the middle of the oven, and preheat the over to 375°F.  Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flours, granulated sugar, baking powder, salt, and herb mix (if using), and whisk until completely incorporated.
  3. Add the  butter, and working quickly, cut it with a pastry lender.  You should have various-sized pieces of butter, from sandy patches to pea-sized chunks, and some larger bits as well.
  4. Gradually pour in the buttermilk and gently fold the ingredients until you have a soft dough and there are no bits of flour in the bottom of the bowl.  You should still see lumps of butter in the dough; these will give you lift and flaky biscones.  If the dough seems dry, you may need to add a little more buttermilk.  The dough should be moist and slightly sticky.
  5. Gently pat down the dough with your hands right in the bowl until it resembles a loaf of bread. Dust the top of the dough lightly with flour.
  6. Using a large ice cream scoop, scoop mounds of dough onto the prepared baking sheet, arranging them about 1 1/2 inches apart so that the biscones have room to rise and puff up.  Lightly tap down on the tops of the biscones. [I didn’t tap down on my biscones because I like they a bit puffier.]
  7. Brush the tops and sides of the biscones liberally with the egg wash.  Sprinkle with kosher salt.
  8. Bake for 18 to 24 minutes, rotating the pan halfway through for even baking, until the biscones are lightly golden and fully baked.  Serve warm or at room temperature.

[Note:  These are best eaten the day they are made.  They’ll lose their light, airy texture as time passes.]

Red Lobster Cheddar Biscuits

Just a quick public service announcement that if you ever come across Red Lobster’s Cheddar Biscuit mix at your grocery store, buy it.  In fact, buy two boxes.  You won’t be sorry when you bite into these spongy, tender, cheesy, garlicky biscuits.  They are best eaten the day they’re made, so eat up!

Cheddar Biscuits-red lobster2

They looked just like the picture on the box.Cheddar Biscuits-red lobster1

7-Up Biscuits

Yep, you read that correctly, these biscuits are made with 7-Up soda.  But don’t let that scare you off.  These biscuits aren’t very pretty, and in its unbaked state the dough was a bit soft and sloppy and barely filled the pan, but whatever the biscuits lack in looks is made up in their perfect texture and flavor. They achieve biscuit nirvana of being sturdy yet light, tender, and slightly spongey and are really flavorful (thanks to the butter and 7-Up) and tangy with just the right amount of salt.  Plus, they’re quick to make as you just pat the dough into the pan and bake (no need to roll out the dough and cut out the biscuits).

7up Biscuits- Kitchen Belleicious 3

7-Up Biscuits

(Adapted from Kitchen Bellelicious)
Makes one 9×9 inch pan of biscuits

Ingredients

2 cups Bisquick mix
1/2 teaspoon salt
1/2 cup sour cream (not low fat)
1/2 cup 7-Up soda
1/4 cup melted butter

Directions

  1. Preheat your oven to 425°F.
  2. In a large bowl, combine the Bisquick and salt.
  3. Add the sour cream to the dry ingredients, and stir until the mixture is lumpy and moistened.
  4. Slowly pour in the 7-Up.  I didn’t use the full 1/2 cup, because it would have made my dough too wet and too sticky to pat out.
  5. Sprinkle about 1/4 cup of flour on a wooden surface, and pat your dough into a 9×9 inch square.  You do not have to knead your dough.
  6. Put a little more than half of your melted butter in the bottom of the 9×9 inch baking pan, and swirl it around to fully cover the bottom of the pan.
  7. Place the dough over the butter in the pan.
  8. Brush the remaining melted butter on top of the dough.
  9. Bake for 10-15 minutes until the top is golden brown and a cake tester comes out clean.  Do not overbake as the biscuits will dry out.