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Big Bad Breakfast Biscuits

Biscuits

John Currence, the chef and owner of Big Bad Breakfast, five-times nominated winner of the James Beard Award for Best Chef South, shared his famous biscuit recipe in his cookbook Big Bad Breakfast: The Most Important Book of the Day.

John Currence, the chef and owner of Big Bad Breakfast, five-times nominated winner of the James Beard Award for Best Chef South, shared his famous biscuit recipe in his cookbook Big Bad Breakfast: The Most Important Book of the Day

Ingredients: 

2 cups all-purpose flour
1 tablespoon baking powder
½ tablespoon sugar
1 teaspoon salt
½ teaspoon pepper
6 tablespoons unsalted butter, cut into cubes and frozen
3 tablespoons lard, frozen (I used Crisco)
1 cup buttermilk
2 tablespoons mashed unsalted butter, for brushing

Recipe directions: 

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. 

In a food processor, combine the flour, baking powder, sugar, baking soda, salt, and pepper and pulse several times to combine. Add the frozen butter and lard and pulse several times again, just until the mixture resembles a coarse meal. Turn out the flour mixture into a stainless steel bowl, add the buttermilk, and stir with a dinner fork until combined. (It will be crumbly, but still very wet in places.) Dust your hands generously with flour, gather the dough while it’s still in the bowl, and work it with your hands until it barely holds together. Be sure to handle the dough lightly, leaving pea-sized pieces of butter scattered throughout.  

Turn the dough out onto a floured surface and knead, folding and turning the dough, until it becomes slightly smooth and homogenous, about 4 or 5 turns of the dough. Roll out the dough until it’s ¾ inch thick. Cut the biscuits with a 3-inch biscuit cutter (or whatever size you like). Gather the scraps, knead gently just until the dough comes back together, reroll, and cut. Discard the scraps. Place on the prepared baking sheet and brush with the melted butter. Bake until golden brown, about 12 minutes. Serve warm.

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