These flower-shaped buttermilk biscuits melt in your mouth. Split them and add your favorite filling. Shown here is a rhubarb mustard and serrano ham inspired by the beer mustard and wingman ham tiny biscuits at North in Providence, RI, a restaurant with a Momofuku inspired menu.
Buttermilk Biscuit Recipe
- 2c all-purpose flour (plus flour for rolling out dough).
- 1 tsp aluminum-free baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 10 T cold butter cut into small pieces
- 1 cup buttermilk or creme fraiche
- 1 egg, beaten
- Preheat oven to 425. Whisk together dry ingredients in large bowl. Cut the cold butter into the flour with a pastry cutter until it forms small pea-shaped crumbs. Add beaten egg and buttermilk. Stir lightly with wooden spoon until all mixed together but do not overmix. On a floured surface pat down down so it is about 1" thick. Dust top of dough with flour. Cut with a small biscuit cutter. (I use the Joie Flower cutter, as I like the way it pops the dough out.) Place biscuits on a greased baking sheet. Bake for about 12 minutes. (Try adding 1/4 c buckwheat flour to this recipe with 1 3/4 c all-purpose flour for a slightly different taste and texture.)
