Buttermilk Biscuit Board
The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.
If you have access to the internet, I am certain that you have seen the famous buttermilk biscuit recipe that lifestyle entrepreneur, Joanna Gaines perfected over the course of a year. It’s become a sensation online and in kitchens around the globe!
With the spring season in full swing, I knew I had to give the recipe a try to see if it was worth the hype, and it did not disappoint! Although Joanna’s recipe can do no wrong, I made few tweaks to give these fluffy confections my own touch, like adding honey for a hint of sweetness and using standard all-purpose flour instead of self-rising.
The simplicity of this recipe makes baking biscuits from scratch extremely approachable. Biscuits that, once pulled from the oven, will make you step back in admiration and think, “I did that!” It’s a recipe so simple that it will surely become a weekend staple for your family.
Since I plan to do a lot of seasonal entertaining, I was inspired to make these biscuits the centerpiece of a brunch board, along with all of the fixings to create a delicious biscuit sandwich.
Let’s bake!
Buttermilk Biscuit Board
Servings: 12 Biscuits
Ingredients
For the Buttermilk Biscuits
- 4 cups unbleached all-purpose flour
- 2 Tbsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 3 sticks Heinen’s unsalted butter, cold and cubed
- 2 Heinen’s cage free eggs
- 2 Tbsp. Heinen’s honey
- 1 1/2 cups Heinen’s buttermilk
For the Board
- Heinen’s CARE Certified bacon
- Applegate chicken sausage patties
- Scrambled eggs
- Avocado
- Pickled red onions
- Stonewall Kitchen Wild Maine Blueberry Jam
- Stonewall Kitchen Red Pepper Jelly
- Stonewall Kitchen Strawberry Jam
Instructions
- In a large bowl, add the flour, baking soda, baking powder and salt. Whisk to combine.
- Add the cubed butter and, using a dough cutter or two forks, press the butter into flour, “cutting” until the mixture has small crumbles the size of peas (loose flour will remain and that is ok). Do not over mix; simply incorporate the majority of the butter.
- Stir in the eggs, butter and honey until a sticky mass forms.
- Place the bowl into the fridge for 30 minutes.
- Preheat the oven to 400˚F.
- Flour a work surface liberally and place the chilled biscuit dough on top.
- Form the dough into a 14-inch rectangle that is ½-inch thick.*
- Use a 2 ¾-inch round cookie cutter to cut out biscuits.
- Place the biscuits on a baking sheet, making sure they do not touch.
- Whisk together 1 egg and 1 Tbsp. buttermilk. Brush the mixture over the top of the biscuits.
- Bake at 400˚F for 15-20 minutes, until golden on top.
- Remove the baking sheet from oven and brush the tops of the biscuits with melted butter and a sprinkle coarse sea salt.
- Allow the biscuits to cool, then arrange them with your desired fixings on a serving platter or board.
*For extra flaky biscuits, it is recommended to fold the dough 3-5 times prior to cutting. Simply roll out a circle shape and fold one half onto the other. Do this a few times and, once complete, form the rectangle and cut the biscuits for baking.
