|Glowing with pride|
J was completely on board with making biscuits. He may love many baked goods, but biscuits are one of his favorites. Figuring it would be a coup to master the art of the biscuit, I got to work scouring the internet.
In the end, I adapted (quite a lot of) a recipe for cheddar & chive biscuits. Not all of my adaptations were intentional, I'll admit: I inadvertently used three whole sticks of butter instead of the two recommended by the recipe, but that turned out to be what we call a "happy mistake." The resulting biscuits are sinfully rich, despite being infinitely edible. The buttery Fontina melts into a flaky, velvet-tender crumb, underscored by the woodsy tang of sage. I say with confidence that should you try these out on your family one weekend morning; they will devour them in minutes.
|You'll want to eat the entire stack|
Adapted from Williams-Sonoma
Some sage advice from the recipe linked above: "When cutting the butter into the flour, work quickly so it doesn't melt too much before you put the biscuits in the oven. And when adding the milk, don't over-mix the dough; stir until the ingredients are just combined."
3 c spelt flour
4 tsp baking powder
1 tsp Himalayan pink salt
1 1/2 c (3 sticks) cold unsalted butter, cut into cubes
1 c finely shredded Fontina cheese
1/3 c chopped fresh sage
1 1/2 cups buttermilk
Preheat the oven to 400ºF and line two baking sheets with silpats.
|Like buttery sand|
|Cheese makes everything better, right?|
|Gotta add some moisture to the mix|
|All rolled up and no place to go|
|They stack up well|
|I've got a fever, and the only cure is more biscuits|