In the Thanksgiving edition of Food Network Magazine there was a Mix & Match Biscuit recipe which is where I created the biscuit for this year’s Thanksgiving. It was rolls versus biscuits and my dad chose biscuits and the recipe. He dictated that the biscuits must have bacon and cheese and said that I could choose the rest of the ingredients. That left me with picking out the seeds and herbs. I chose poppy seeds and sage, probably not a traditional combo!
Of all the dishes on my Thanksgiving table in 2016, this was the most disappointing. Now before you go thinking that the recipe was bad, let me reassure you that it wasn’t! The biscuits tasted really, really good. They just didn’t rise all that much when I baked them. They still had flaky layers in between … just not much height. This could have been my fault because I made the dough and then hours later baked them. I don’t know if this could have impacted the result or not, but I’ve never pre-made biscuit dough. I always bake the dough immediately after making.
I should also point out that every dish I made this year was fan-freaking-tastic. So if you have a bunch of recipes that are amazing and say one of them is the most disappointing it still means the recipe was great. Got it? Great.
- 1 1/2 c. all-purpose flour
- 1/2 c. whole wheat pastry flour
- 1/2 c. white cornmeal
- 1 1/2 tsp. kosher salt
- 1 T. sugar
- 2 T. baking powder
- 1/2 c. shredded Gouda (or other) cheese
- 1/2 c. cooked, diced bacon
- 1/4 c. poppy seeds
- 1 T. freshly chopped sage
- 1/2 c. butter, cold, cut into 1-inch pieces
- 1 c. buttermilk
- Preheat oven to 425 degrees.
- Combine flours, baking powder, sugar, and salt in a large bowl. Stir with a whisk to thoroughly combine.
- Add butter and cut the butter into the flour mixture with two knives or a pastry cutter until the mixture looks like coarse meal with pea-size bits of butter. Add in cheese, bacon, sage and poppy seeds and stir until combined.
- Add buttermilk and stir with a fork until the mixture has come together with bits of meal that hasn’t been incorporated. At this point dig in with your hands and knead the dough just until the dough has come together. Do not over-knead.
- Turn out onto a floured surface and pat into a 5×10 rectangle, 3/4 inch thick. Fold in half and pat out again; repeat. Cut out with a flowered 2 1/2 inch biscuit cutter. Re-roll with scraps and cut out remaining biscuits.
- Arrange the biscuits on a baking sheet; brush tops with milk and sprinkle with additional cheese, if desired. Bake until golden, 12 to 15 minutes. (Makes 10 to 14)