I hadn't planned on blogging about these Tupelo Honey Ginormous Biscuits. But after two failed recipes in one night, both of which tasted divine but had other issues, these biscuits become blog worthy. Especially because they were awesome.
It's no secret that the Tupelo Honey Cafe cookbook is one my favorites. As I was flipping through it the other night it felt like I was reading it for the first time as about twenty or so recipes jumped out at me begging to be made and I swear I hadn't seen them there before. But I am getting older and a little more dotty as each day passes so this isn't a big surprise. One of those recipes that jumped out at me was for these big 'ol biscuits.
Having made and posted my share of biscuit recipes and declaring this one my favorite, I really wasn't shopping for a new one. But how can you pass up a recipe with the word ginormous in it? The recipe itself doesn't have any new or odd ingredients, but does use bread flour instead of all-purpose flour and uses a mountain of butter. The recipe calls for grating frozen butter and while I wasn't a fan of the task, I can't argue with the results.
These are the butteryiest biscuits I have ever made. Crisp on the bottom, soft and pillowy in the middle you couldn't ask for a biscuit to be anything more. And they are ginormous so you will be satisfied with just one. Perfect for a breakfast sandwich or a generous slather of your biscuit topping of choice whether it be gravy or jam.
Tupelo Honey Ginormous Biscuits
Tupelo Honey Cafe Spirited Recipes from Asheville's New South Kitchen, Elizabeth Sims with Chef Brian Sonoskus
2 cups bread flour
1 tablespoon baking powder
1/4 teaspoon baking soda
2 tablespoons sour cream
1/2 teaspoon salt
3/4 cup unsalted butter, frozen
1/2 cup buttermilk
1 tablespoon butter, melted
Preheat the oven to 450 degrees F.
Combine the flour, baking powder, baking soda, sour cream, and salt in a large bowl. With a cheese grater, grate the frozen butter using the largest holes; quickly cut the butter into the four mixture with a pastry cutter or fork until the mixture resembles coarse meal. Add the buttermilk to the flour mixture and stir just until combined. Do not overmix.
On a floured surface, turn out the dough and roll out to a 1-inch thickness. Using a 3-inch biscuit cutter, cut the biscuits and place on a rimmed baking sheet. Cook on the top rack of the oven for about 20 minutes, or until light brown, and remove from the oven. Brush the melted butter on top of each biscuit and return to the oven for about 5 minutes longer, or until the biscuits are golden brown.
Cooks Note: The recipe actually calls for 1 teaspoon plus 1/2 teaspoon salt; however, the instructions did not include the 1 teaspoon. I just used 1/2 teaspoon salt as directed and then sprinkled a tiny bit of salt across the tops when they done.
I totally understand about the failed recipes. It's frustrating when I plan an elaborate dish to blog but it turns out wrong.
ReplyDeleteHaving been there just a few weeks ago, I can totally attest to how wonderful (and gigantic) their biscuits are! After seeing this recipe, now I know why. I'd like to have one right now (:
ReplyDeletewow, those look delicious! mmm! thanks for sharing!
ReplyDeleteI love that word "ginormous" they look amazing!!
ReplyDeleteWe were there about a week ago, and actually took home a half-eaten one because we loved them so much! I forgot that the recipe was in the cookbook...I need to flip through it again! :-)
ReplyDeleteIs the 1/2 cup buttermilk correct? I just made this receipe and 1/2 cup buttermilk didn't even come close to wetting the ingredients. I added enough to wet the dough and they turned out ok. I was hoping for fluffier, but they taste great.
ReplyDeleteI agree, 1/2 cup buttermilk just doesn't do it. I've increased it to 3/4 cup and it still may take more than that.
ReplyDeleteI've tried to make biscuits for many years and was never happy with the result/taste. Now I can make homemade biscuits that are wonderful.
I tried this recipe and they turned out EXACTLY like the ones at Tupelo Honey!! I was so excited! I used 1 cup of butter which I grated using the wide slot slicer on the side of a cheese grater. I then froze the butter. I kept my flower in the fridge overnight as well. I used European Sour Cream, which had a higher fat content than regular sour cream. I ended up using just under 3/4 C of buttermilk. I then used the fold method when rolling out my dough...two turns. Before baking, I let the dough rest in the freezer for 15 minutes.
ReplyDeleteSo, I made these biscuits twice in the last week! I tried this recipe and they turned out EXACTLY like the ones at Tupelo Honey!! I was so excited! The first time I used 3/4 cup of butter & the 2nd time I used 1 cup of butter (on accident lol). Both times I grated using the wide slot slicer on the side of a cheese grater. I then froze the butter. I kept my flour in the fridge overnight as well. I used European Sour Cream, which had a higher fat content than regular sour cream, which I’m sure would be fine as well. I ended up using just about 3/4 C of buttermilk, which still yielded a fairly dry dough that came together when “pushed”. I then used the letter fold method when rolling out my dough…two turns. Instead of cutting out the biscuits, I took a knife and cut the rectangle of dough down the middle and then across, making 6 biscuits and placed them so they were not quite touching in a pan on parchment. Before baking, I let the dough rest in the freezer for 15 minutes. Even though I accidentally used an extra 1/4th cup of butter the 2nd time, those biscuits came out just as good, if not slightly better than the first time. Thank you for the recipe!! Fluffy, flaky , buttery biscuits!!!!
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