About a year ago, Kev asked if I could come up with a “less buttery” biscuit. I know, I know. I can hear your gasps all the way over here. Why, WHY would you pull butter out of a biscuit? But in the name of compromise and making sure I could still make a tray of biscuits on Saturday morning for someone besides myself, I started hacking away at my old recipe. I didn’t delete all the butter. Please breathe already.
But I did delete a lot. Let me allay your fears. I replaced fat with fat by adding heavy cream and whole milk yogurt. These biscuits are jam-packed with flavor (did you catch that joke?), even with my always present dose of wheat flour. For awhile, I was using buttermilk in place of yogurt. But I didn’t like the way the wheat flour and buttermilk were playing together. Maybe it was too acidic?
I got the opportunity to test Tara’s biscuit recipe in her upcoming cookbook. You should buy it for the biscuit recipe alone. It’s completely magical. It’ll make you feel like the head baker from your favorite bakery—the one who’s young and hip with hundreds of years of experience under her belt, scratch that, apron. Tara uses yogurt in her recipe, and I absolutely loved her biscuits. But since we didn’t keep yogurt around the house, I continued to force the buttermilk card. It wasn’t until Hallie started believing that yogurt should be consumed with every meal that I finally ditched the buttermilk for yogurt. Now we stock whole milk yogurt permanently.
And that’s how our new favorite biscuit was born. I say “our” because I love it too. You can hardly call this a compromise, especially since I can add more buttah post bake. This biscuit also passes Kev’s other test—it must hold up as a breakfast sandwich. (I have a tendency for making biscuits that crumble upon impact.) I took a picture of said breakfast sandwich, but Kev said it looked too much like an ice cream sandwich. I may have cooked the egg in a biscuit cutter and then cut a slice of cheese with it as well. That’ll be next year’s April Fools joke.
But this recipe, even lacking in the butter department, is no joke. I’m actually thinking of calling it Kev’s father’s day present though it should count as mine. I love nothing more than to wake up on a weekend morning and make a tray of biscuits. To be shared of course. And if we lived in a world where calories didn’t exist, I’d make them every single day. Scouts honor.
• I may have overused "gently" in the recipe. However, the tougher you are with the dough, the more dense the biscuit.
• Use leftover biscuit dough to make waffle biscuit strawberry shortcake or something like that.
• Store lightly covered, not airtight. Reheat in the microwave for about 15 seconds. If you want to go the extra mile to crisp up the exterior, throw it under the broiler for a minute or two.