Happy Spring Everyone! I’m two days late, but oh well. Spring is finally here! Here in Seattle we have been dealing with three months of rainy day after rainy day. Although, this past Sunday (my day off), it was beautiful. Nick and I went to the Ballard farmers market, we got veggie burgers at a local bar, and went to our rooftop to do some reading in the sunshine. It was the perfect day and a definite mood boost.
Spring is also the best for produce, and personally I can’t wait until we get further into the season and produce is more readily available. The fava beans, the rhubarb, the morel mushrooms. I’m never more anxious for produce than in Spring. I’ll most likely be very active on the blog this Spring. So, stay tuned and keep up to date with fresh posts. Also, if you have other forms of social media, make sure you are following Crumbs and Curds on Instagram, Facebook, Pinterest, and more.
Alright down to business, since I have been back working at the bakery, I’ve been taking full advantage of slow mornings. I can wake up and cook, write, or read, all at my own pace. I’ve been making all of my meals at home which is allowing for full creativity. Yesterday, I decided to wake up early and make biscuits. Biscuit making isn’t a new thing for me, it’s something I’ve done for years. However, I am always perfecting my recipe. This time I decided to make biscuits with a twist. I added everything seasoning. It adds a lovely savory flavor, that pairs perfectly with cream cheese. I also made a biscuit sandwich with egg and cheese today with a leftover biscuit which was also delicious. These biscuits are super easy to make. I like to prep my dry mix and cut the butter the night before so it just takes a few minutes to roll, cut, and bake the next morning.
Makes 20, 2.5 inch square biscuits
- 2 # cake flour (About 5 1/2 cups)
- 1/4 cup granulated sugar
- 3 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon kosher salt
- 2 1/4- 2 1/2 cups buttermilk
- 1 # unsalted butter
- 1/4 cup everything seasoning
- 1 egg for egg wash
- cream cheese for serving
- 1 tablespoon poppyseeds
- 1 tablespoon sesame seeds
- 1 tablespoon minced dried garlic
- 1 tablespoon minced dried onion
- 2 teaspoons sea salt
- In a large bowl weigh and mix together the dry ingredients. (cake flour, sugar, baking powder, baking soda, and salt).
- Cut the butter into 1/4 inch cubes, place in the refrigerator until ready to use.
- Preheat the oven to 350 degrees F.
- Using a pastry cutter cut the cubes of butter into the dry mix. It should be a loose crumbly texture, with small pieces of the butter still visible.
- Make a well in the flour butter mixture, and pour in the buttermilk. Start with about 2 cups, adding the rest as necessary. mix together using a wooden spoon, or your hands when there is too much resistance on the spoon. The dough should be moistened with very minimal dry spots, but not wet. Add more buttermilk to achieve the texture you need.
- Once the texture is optimal, turn the dough out onto a floured surface.
- Press the dough into a rectangle shape, and fold the dough in half. Press dough again to even out the edges, and fold in half again. Repeat the folding process once more. Even out the edges as necessary.
- Using a rolling pin roll the dough into a 12×10 inch rectangle, with a height of about 1 inch.
- Once the rectangle is the proper size, begin cutting the biscuits into 2.5 inch squares.
- Lightly grease a piece of parchment paper on a cookie sheet, place the biscuits leaving space in between on the cookie sheet.(If all of the biscuits don’t fit on one cookie sheet, feel free to bake the rest in a second batch, but keep the extras chilled in the fridge so they don’t get too warm.)
- Make an egg wash, using one egg, lightly whisk and add in a splash of water to loosen a bit.
- With a pastry brush coat the tops of the biscuits with the egg wash.
- To make the everything seasoning combine all of the ingredients in a small bowl.
- Sprinkle the biscuits with the everything seasoning. It’s up to you how much you want on each biscuit, but I use about 1/2 teaspoon on each biscuit.
- Bake the biscuits at 350 degrees F. for 20-25 minutes. Rotating halfway in between.
- Let the biscuits cool before cutting.
- If serving the biscuits with cream cheese, while the biscuits cool, whip the cream cheese in a stand mixer until light and fluffy.
- Slice and serve.