St. Louis chef Kevin Nashan of Peacemaker Lobster and Crab restaurant serves these slightly sweet biscuits with his seafood boils; but even if you never throw a lobster or shrimp boil party, file this great recipe away.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Cut butter into small pieces; freeze 15 minutes. Meanwhile, place flour, sugar, baking powder and salt in a food processor. Add butter and pulse until the largest butter chunks are pea-size. (Or use fridge-cold butter and a pastry blender to do this by hand.) Transfer mixture to a bowl. Gently stir in 1 cup buttermilk; dough may seem dry. Cover and chill 15 to 20 minutes. Meanwhile, preheat oven to 450°.

  • On a well-floured surface, roll dough into a square-ish shape, about 1/2 inch thick. Fold into thirds, like a letter. Rotate the dough 180 degrees, roll again, and repeat folding. Roll out again, this time to a 3/4-inch thickness. Cut into biscuits with a sharp 2 1/2-inch round cutter. Gather and gently reroll scraps to cut a few more biscuits. Brush tops with melted butter, if desired. Bake until golden brown, about 14 minutes.

Nutrition Facts

202 calories; 8 g total fat; 5 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 22 mg cholesterol; 399 mg sodium. 73 mg potassium; 27 g carbohydrates; 1 g fiber; 3 g sugar; 4 g protein; 0 g trans fatty acid; 248 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 59 mcg folate; 0 mcg vitamin b12; 104 mg calcium; 2 mg iron;