Chef Jeremy Sewall of the Island Creek Oyster Bar in Boston shared with us his secret for his excellent biscuits: Use grated frozen butter in the batter to prevent the dough from getting overworked and tough. This recipe first appeared in our Jan/Feb 2013 issue along with our article Island Creek Oyster Bar Biscuits.
- 5 cups flour
- 1 tbsp. kosher salt
- 5 tbsp. sugar
- 1 tbsp. baking powder
- 16 tbsp. unsalted butter, frozen
- 1 3⁄4 cups buttermilk
- 2 tbsp. honey
- 1 tbsp. finely chopped rosemary
- Heat oven to 400°. Whisk flour, salt, sugar, and baking powder in a bowl. Using a box grater, grate 10 tbsp. butter into flour mixture, and gently mix with your hands. Add buttermilk, and gently fold to combine to form a soft dough.
- Turn dough onto a floured surface; pat into an 8″ x 6″ square (about 2″ thick). Cut into 6 squares; place 3″ apart on a parchment paper—lined baking sheet. Bake until puffed and cooked through, about 20 minutes. Melt remaining butter in a small pan; mix with the honey and rosemary. Brush over hot biscuits; return to oven until golden brown, about 10 minutes more.