Page 46 - Flathead Beacon // 9.23.15

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SIDE DISH FVCC CHEF TRACY DARUE SOUTHERN STYLE
BUTTERMILK BISCUITS
FALL IS IN THE AIR, AND WE ARE entering what I call, “cooking sea- son.” Being a professional chef requires long hours on your feet in hot kitchens. After completing a work week, it may strike you as odd that I would choose to relax on my days off by spend- ing the entire day in my home kitchen. I do indeed, because it allows me to get out of my daily work cooking routine and gives me a chance to cook what sounds good to me that day. Whether they are coming from stock, soup or marinara simmering on the stove or a fresh loaf of bread baking in the oven, I love all the aromas wafting throughout the house. Plus, I always like to have home-cooked food ready for a quick meal during the week. Biscuits are especially good to have around because they can accompany so many meals.
This recipe for southern style butter- milk biscuits was shared with me from a chef while I was in culinary school, (though I have since modified it a bit). The key to these light, flakey biscuits is the cake flour. You can use all-purpose flour with great results as well.
Ingredients
• 4 cups cake flour
• 1 Tbsp. sugar
• 1 Tbsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 6 oz. unsalted butter, cold, cut into
1-inch pieces
• 1 3/4 cups buttermilk • 1 egg (for egg wash)
Instructions
Pre-heat oven to 425 degrees
In a large bowl, stir together dry ingre- dients. Cut butter into flour mixture with a pastry cutter or two knives to coarse meal stage (butter should be about the size of peas). Stir in buttermilk to form a soft dough.
Turn out onto a floured surface. Gen- tly knead dough 10 to 14 times, or until smooth. Pat dough into a round about 3/4- to 1-inch thick. Cut with a floured biscuit cutter. Place about one inch apart on a sheet pan lined with parchment.
To make egg wash, crack egg into a bowl and whisk. Using a pastry brush, brush tops of biscuits with egg wash. Bake 15-25 minutes (depending on your oven) until the biscuits are golden brown.
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Chef Tracy Darue is the Instructional Coordinator of Baking and Pastry at The Culinary Institute of Montana at Flathead Valley Community College. She is a graduate of California Culinary Academy, former chef/owner of a bakery and restaurant, and former school district food service director. For more information about the Culinary Institute of Montana at FVCC, visit www.culinaryinstituteofmt.com.
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SEPTEMBER 23, 2015 // FLATHEADBEACON.COM