BUTTERMILK BISCUITS

Active Time: 40 minutes Total Time: 1 hour Makes: 12 large biscuits

 8 cups all-purpose flour, plus 1 cup for dusting biscuit cutter
 4 tablespoons double-acting baking powder
 4 teaspoons Kosher salt
 2 teaspoons sugar
 4 sticks butter, cut into ½-inch pieces, plus 1 tablespoon for dusting biscuit cutter
 3½ cups buttermilk
1. Preheat oven to 425 degrees. Combine flour, baking powder, salt and sugar in a bowl.
Working quickly to avoid melting butter, mash butter, one piece at a time, between your
thumb and fingers into flour mixture. Flour should contain both pea-size butter pieces and
flat streaks of butter. Chill flour-butter mixture in refrigerator 15 minutes.
2. Grease a 4-inch biscuit cutter (an inverted glass also works) with butter, then dust with
flour. Remove flour mixture from refrigerator. Make a well in center of flour mixture,
add buttermilk and stir with a spoon until just combined.
3. Turn dough out onto a flour-dusted surface. Use floured hands to gently bring dough
together. Pat dough down until it is 1½-2 inches high. Use biscuit cutter to cut out
biscuits using a straight down-and-up motion, flouring the cutter between each cut. Place
biscuits, 1 inch apart, on a baking sheet lined with parchment paper. Place baking sheet in
oven and bake until just golden on top, 18-20 minutes.
—Adapted from Damian Mosley of Blacksauce Kitchen, Baltimore

ROASTED PEACH AND CHEDDAR BISCUIT

Total Time: 1½ hours Makes: 4 sandwiches
For the macerated peaches:
 12 peaches, pitted and cut into ½-inch wedges
 2 tablespoons coarse sea salt
 2 tablespoons freshly ground black pepper
 2 tablespoons turbinado sugar
 2 tablespoons granulated garlic
 2 tablespoons ground coriander
 1 tablespoon mustard powder
 3 tablespoons olive oil, plus more for pan
To assemble the sandwich:
 4 biscuits
 ½ pound cave-aged cheddar, sliced ¼ inch thick
 1 bunch arugula
1. Macerate peaches: In a large bowl, combine peaches with salt, pepper, sugar, garlic,
coriander, mustard powder and oil. Let macerate 30 minutes.
2. Rub a grill pan with olive oil until coated. Heat pan over medium heat. Once pan is
hot, place peaches into pan and cook until they soften and deepen in color, 5 minutes per
side. Remove from pan.
3. Cut biscuits in half. Top bottom halves with peaches, cheddar and arugula, then top
sandwiches with remaining biscuit halves.
—Adapted from Damian Mosley of Blacksauce Kitchen, Baltimore

THE CHAPEL HILL CHICKEN BISCUIT

This sandwich is a favorite for both breakfast and lunch at Denver's Rise & Shine Biscuit
Kitchen and Cafe.
Total Time: 3 hours (includes marinating chicken) Makes: 4 sandwiches
For the fried chicken:
 2 boneless chicken breasts, halved horizontally
 ¼ cup buttermilk
 1 teaspoon coarsely ground black pepper, plus ¾ teaspoon finely ground
 ¾ cup all-purpose flour
 ½ teaspoon kosher salt
 1 teaspoon cayenne
 ½ teaspoon paprika
 1 teaspoon Old Bay seasoning
 ½ cup corn or peanut oil
To assemble the sandwich:
 4 biscuits
 Butter lettuce
 4 thick tomato slices
 Mayonnaise

The Chapel Hill Chicken Biscuit from Rise & Shine Biscuit Kitchen and Cafe in Denver. STEPHEN KENT
JOHNSON FOR THE WALL STREET JOURNAL, FOOD STYLING BY HEATHER MELDROM, PROP
STYLING BY STEPHANIE HANES

1. Marinate chicken: In a bowl, toss chicken with buttermilk and coarse black pepper,
coating thoroughly. Place in refrigerator and marinate at least 2 hours and up to 24.
2. In a shallow bowl or on a large plate, combine remaining dry ingredients for dredging.
3. Fry chicken: Fill a heavy skillet with ¼ inch oil. Heat oil over medium-high heat to
365 degrees, using a candy thermometer to monitor temperature. Shake excess buttermilk
off of chicken, then use a mallet to flatten to ½-inch thickness. Toss chicken in dredging
mixture, coating both sides. Add chicken to skillet and fry until golden brown and cooked
through, about 10 minutes per side, turning with tongs every few minutes.
4.Cut biscuits in half. Spread mayo inside both halves. Top each bottom half with 1 piece
chicken, lettuce and tomato. Close sandwiches.
—Adapted from Seth Rubin of Rise & Shine Biscuit Kitchen and Cafe, Denver

THE SOUTHERN BELLY BISCUIT

Chef John Currence amps up the classic pimento cheese sandwich by layering on bacon
and spicy aioli. He serves a similar sandwich at Big Bad Breakfast, but on white or
wheat bread. Here, the biscuit takes it to another level.
Total Time: 50 minutes (includes marinating chicken) Makes: 4 sandwiches
 For the pimento cheese:
 1 cup shredded cheddar
 1 cup shredded havarti
 6 tablespoons cream cheese
 4 tablespoons mayonnaise
 3 tablespoons dill pickle juice
 ½ tablespoon Tabasco sauce
 6 tablespoons minced bread-and-butter pickles
 ½ teaspoon cayenne pepper
 ¼ cup minced pimentos
 Salt and freshly ground black pepper
For the spicy aioli:
 3 egg yolks
 2 teaspoons Dijon mustard
 1½ teaspoons minced fresh garlic
 ½ cup extra-virgin olive oil
 ½ cup peanut oil
 2 teaspoons fresh lemon juice
 ¼ teaspoon salt
 1 pinch cayenne pepper
 ½ teaspoon Tabasco sauce
 Salt and freshly ground black pepper
To assemble the sandwich:
 4 biscuits
 12 slices crisp bacon
 4 thick tomato slices
.The Southern Belly Biscuit from Big Bad Breakfast in Oxford, Miss. STEPHEN KENT JOHNSON FOR
THE WALL STREET JOURNAL, FOOD STYLING BY HEATHER MELDROM, PROP STYLING BY
STEPHANIE HANES

1. Make pimento cheese: Combine cheeses, mayonnaise, pickle juice and Tabasco in
food processor and pulse until combined. Stir in remaining ingredients, then season to
taste with salt and pepper.
2. Make spicy aioli: In a bowl, whisk together yolks, mustard and garlic. Whisking
vigorously, slowly pour in oils until fully incorporated. Stir in remaining ingredients and
season to taste with salt and pepper.
3.Cut biscuits in half. Spread bottom halves with pimento cheese. Place all biscuit halves
in a toaster oven or under the broiler and lightly toast. Spread spicy aioli on top halves,
then top pimento cheese with bacon and tomato slices. Close sandwiches.