2019-07-01_Taste_of_the_South_Special_Issues

17 FALL BAKING

Pecan and Goat

Cheese Biscuits

MAKES 16

Pecans add a nice crunch to

these tender buttermilk biscuits.

4 cups self-rising flour

1 teaspoon kosher salt

¾ cup cold unsalted

butter, cubed

1½ cups pecans, chopped

6 ounces crumbled goat

cheese, chilled

2 teaspoons roughly

chopped fresh thyme

1¾ cups whole buttermilk

2 tablespoons unsalted

butter, melted

Cane syrup, to serve

1. Preheat oven to 425°. Spray
   a 12-inch cast-iron skillet with
   cooking spray.


2. In a large bowl, combine flour
   and salt. With a pastry blender,
   cut in cold butter until mixture
   is crumbly. Stir in pecans,
   goat cheese, and thyme. Add
   buttermilk, and toss with your
   hands until a sticky dough forms.
   Using a 4-tablespoon scoop, drop
   biscuits into prepared skillet.
   Brush with melted butter.


3. Bake until tops are golden,
   30 to 35 minutes, loosely covering
   with foil to prevent excess
   browning, if necessary. Serve
   with cane syrup, if desired.

Buttermilk Biscuits

MAKES 12

These perfect biscuits are rich,

buttery, fl aky, and ready for

your favorite fi lling.

3½ cups all-purpose fl our*

2 tablespoons sugar

1 tablespoon kosher salt

1 tablespoon baking powder

½ teaspoon baking soda

1¼ c u p s co l d u n s a l t e d

butter, cubed

1 cup cold whole buttermilk

1 large egg, lightly beaten

Flaked sea salt

1. Preheat oven to 425°. Line a
   baking sheet with parchment
   paper.


2. In a large bowl, whisk together
   flour, sugar, salt, baking powder,
   and baking soda. Using a pastry
   blender, cut in cold butter until
   mixture is crumbly. Stir in cold
   buttermilk until a shaggy dough
   forms.


3. Turn out dough onto a lightly
   floured surface. Pat dough into
   a rectangle, and cut into fourths.
   Stack each fourth on top of each
   other, and pat into a rectangle
   again. Repeat procedure 3 more
   times. Pat or roll dough to 1-inch
   thickness. Using a 2½-inch round
   cutter dipped in flour, cut dough
   without twisting cutter, rerolling
   scraps as necessary. Place biscuits
   2 inches apart on prepared pan.
   Freeze until cold, about
   10 minutes. Brush with egg
   wash, and sprinkle with sea salt.


4. Bake until golden brown,
   about 15 minutes.

*We used White Lily.