A delicious biscuit recipe from Chef Zac Young, pastry chef, TV personality and owner of Sprinkletown Donuts & Ice Cream at Foxwoods Resort Casino.
Ingredients
- 1 tablespoon poppy seeds
- 1 tablespoon sesame seeds
- 1 tablespoon dried minced garlic
- 1 tablespoon dried minced onion
- 2 teaspoons flaky sea salt
- 2 1/2 cups all-purpose flour, plus more for dusting
- 2 tablespoons baking powder
- 1 tablespoon sugar
- Kosher salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and frozen
- 1 cup plus 1 1/2 teaspoons buttermilk, plus more for brushing
- One 8-ounce block cream cheese, at room temperature
- 1 large scallion, thinly sliced
- 1/3 cup finely chopped bell peppers (about 1/4 medium or 2 small)
- 1 small carrot, finely chopped (about 1/3 cup)
- 1 small stalk celery, finely chopped (about 1/3 cup)
Directions
Combine the poppy seeds, sesame seeds, dried garlic, dried onion and flaky salt on a small plate.
Position a rack on the bottom shelf of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
Combine the flour, baking powder, sugar and 1 1/2 teaspoons kosher salt in a food processor. Pulse until combined. Add the butter and pulse until the butter is in pea-size pieces. Add 1 cup of the buttermilk and pulse several times until the dough just comes together but is not fully incorporated.
Turn the dough out onto a floured work surface and pat into a 12-by-6-inch rectangle with the long side facing you. Lightly mark the dough in thirds vertically. Using a bench scraper or your hands, fold the dough upon itself like a letter: Pick up the first third and fold it on top of the center third. Next, pick up the remaining third and fold it over the first two. Using your hands, press the dough back into a 12-by-6-inch rectangle, making sure the work surface and dough are still lightly floured and repeat the letter fold. Press the dough into a 10-by-7.5-inch rectangle, then cut into twelve 2 1/2-inch squares. Brush the tops with buttermilk and then dip into the “everything” spice blend.
Arrange on the prepared baking sheet and bake until the bottoms are golden brown and the biscuits are cooked through, 12 to 15 minutes, rotating the pan once halfway through baking. Let the biscuits cool slightly on the baking sheet for 10 minutes.
Meanwhile, beat the cream cheese with the remaining 1 1/2 teaspoons buttermilk in a large bowl. Stir in the scallions, bell peppers, carrots and celery. Season with kosher salt. Transfer to a small serving bowl and serve alongside the warm biscuits.
