This recipe adds a little twist to your average biscuits. The vinegar makes the biscuit extremely moist, and pairs well with the buttermilk. Ideal for not just Thanksgiving dinners, but also great with breakfast and leftovers on Friday!
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3 tablespoons unsalted butter, chilled, cubed
3 teaspoons vegetable shortening
3/4 cup chilled buttermilk
1/4 cup distilled white vinegar
Note: The key to yielding the best biscuit here has everything to do with the way you handle the dough. Actually, it has most to do with how little you handle the dough. I strongly recommend cutting your butter and shortening in by hand, eschewing a rolling pin, and cutting straight down with your cutter so as to avoid sealing the edges of each biscuit and preventing a complete rise.
1. Preheat oven to 450°F.
2. Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Working as quickly as possible and using clean hands, cut the chilled butter and vegetable shortening into the dry ingredients, mixing the fats into the flour mixture until you have a coarse, chunky meal. Pour in the buttermilk and vinegar, and again using clean hands, mix the ingredients together until you have a solid mass of dough.
3. Turn the dough out onto a lightly floured work surface and pat into a flat disk approximately ½-inch thick. Using a 2-inch cutter, press straight down into the dough to cut out each biscuit (keep your biscuit cutting as tight as possible so as to avoid residual scraps).
4. Remove cut biscuits to a parchment-lined baking sheet—I find that these biscuits bake better when they are arranged in rows with their edges just touching each other. Pat remaining scraps together and cut out additional biscuits. Once all biscuits have been cut out, bake for approximately 12 to 15 minutes, until they are puffed and golden brown on the tops and bottoms. Remove from oven and serve immediately.
YIELD: approximately 24 to 26 biscuits
Fried Sage Mashed Potatoes
A family favorite amongst many households, mashed potatoes are a dish that can be served up in a variety of styles. These mashed potatoes offer an exciting mouthful of crispy flavor. Who doesn't like a new spin on a classic potato recipe?
2 pounds small red potatoes
2 cups peanut oil*
6 large sage leaves
1 cup ricotta cheese
1/2 cup whole milk
2 tablespoons butter, softened
2 teaspoons garlic powder
salt to taste
freshly ground black pepper to taste
*Canola or vegetable oil may be substituted here, but I find that, especially when working with ingredients as delicate as sage leaves, peanut oil is the best for heating and frying evenly.
1. Place the potatoes in a heavy-bottomed stockpot with enough water to cover. Bring the water to a boil and cook until potatoes are fork-tender, approximately 20 to 30 minutes.
2. Drain the potatoes in a large colander and set aside to cool.
3. Meanwhile, heat the peanut oil over high heat in a large heavy-bottomed pan. Once the oil is shimmering, add the sage leaves (the leaves should bubble immediately on contact with the oil) and fry until crispy, approximately 10 to 15 seconds. Carefully remove the fried leaves with a slotted spoon and place on a papertowel-lined surface to drain.
4. While the sage leaves drain, stir the ricotta cheese, milk, butter, and garlic powder together in a medium bowl and set aside.
5. Place the cooled cooked potatoes in a large bowl and using a potato masher smash to a chunky consistency, taking care not to overwork your potatoes. Once the potatoes have been mashed but are still quite chunky, stir in the ricotta mixture. Season with salt and pepper to taste, then crumble the fried sage leaves over top and gently fold into the potatoes. Serve immediately.
YIELD: approximately 4 to 6 servings
Grilled Caramel Apple Pie