Old Bay Biscuits From Chef Jared Howard
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INGREDIENTS
- 3 cups (384 grams) all-purpose flour ; plus more for work surface
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 easpoonbaking soda
- 1 tablespoon of garlic powder
- 1 /4 cup chopped parsley or any other herb
- 8 tablespoons cold unsalted butter ; diced, plus more for serving
- 1 1/4 cups buttermilk ; chilled
- 1 tablespoon of Old Bay or other seasoning salt
INSTRUCTIONS
Line a baking sheet with parchment paper, set aside.
Whisk together the flour, sugar, baking powder, salt, garlic, parsley (if using), and baking soda in a large bowl. Using a pastry cutter/dough blender (or your fingers), work the butter in just until the mixture turns into coarse crumbs with some pea-size pieces of butter remaining. Using a spatula, gently add in the buttermilk just until the dry ingredients are evenly moistened. It’s very important not to over mix the dough.
Flip the dough out onto a very lightly floured work surface and pat into a 3/4-inch thick rectangle. Fold it in half once so that it’s 1 1/2 inch thick. Do this 5 to 7 more times to create layers in the dough (I like somewhere between 64 and 128).
Roll the dough out to about a 3/4- to 1-inch thick rectangle (or large enough so that a 3-inch biscuit cutter can stamp out 6 biscuits) using a lightly floured rolling pin or your hands. If using a pin: Place in the middle of the dough and roll it forward, then put the pin back in the middle of the dough and roll it backward; repeat.
Using a lightly floured 3-inch round cutter (drinking glasses work here too) cut out the biscuits. Note: You should do this in one motion, do not twist or wiggle the cutter. Transfer biscuits to the prepared baking sheet, leaving 1 inch between them. You’ll be left with dough scraps around the edges; you can turn these into doughnuts, cinnamon rolls, and countless other treats. If you prefer, you could also cut the rectangle into 8 squares, which will leave you with no scraps.
If you have time, place the baking sheet in the refrigerator and chill the biscuits for at least one hour before baking; this will yield a flakier biscuit. When ready, preheat the oven to 400 degrees.
Using the back of a spoon, rub the biscuits lightly with butter. Place the biscuits in the oven. and bake until risen and golden, about 20 to 25 minutes. Sprinkle with Old Bay or seasoning of choice to taste. Serve immediately with butter.
https://www.eater.com/2020/7/27/21335660/old-bay-biscuits-recipe-jared-howard
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (695g) | ||
| Recipe Makes: 1 | ||
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| Calories: 1034 | ||
| Calories from Fat: 872 (84%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 96.9g | 129 % | |
| Saturated Fat 61.3g | 307 % | |
| Monounsaturated Fat 25.3g | ||
| Polyunsanturated Fat 3.6g | ||
| Cholesterol 266.1mg | 82 % | |
| Sodium 12265.2mg | 423 % | |
| Potassium 862mg | 23 % | |
| Total Carbohydrate 26.5g | 8 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 26.5g | ||
| Protein 19.2g | 27 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1034
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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