The recipe for these flaky biscuits, a staple at Minnesota's Chef Camp, comes from Honey & Rye Bakehouse in Minneapolis. Try them with Mushroom Gravy (also on midwestliving.com).

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Ingredients

Directions

  • Preheat oven to 400°. In a medium bowl, combine flour, baking powder, sugar, salt and baking soda. Add cubed butter. Using a pastry blender or your fingertips, cut or rub butter into flour mixture until mixture looks like bread crumbs, with a few remaining pieces of butter larger than pea-size. Drizzle in buttermilk, tossing with your hand or a fork to incorporate.

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  • Turn dough out onto a floured surface. Gently knead a few times until dough holds together, drizzling a little additional buttermilk over dry, floury bits if needed. Pat out dough to a 1-inch thickness. Quarter dough, stack the pieces, then press to flatten. If needed, dust surface with additional flour, then roll or pat dough to a 5x8-inch rectangle, about 1-inch thick. Cut dough with a floured 2 1/2-inch round cutter or use a knife to cut into 8 squares. Dip cutter into flour between cuts and reroll scraps as needed.

  • Place biscuits 2 inches apart on a baking sheet lined with parchment paper. Chill 10 to 15 minutes. Brush tops of biscuits with cream. Bake until golden brown, 20 to 25 minutes. Serve immediately.

Nutrition Facts

432 calories; 25 g total fat; 67 mg cholesterol; 555 mg sodium. 45 g carbohydrates; 7 g protein;

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