"This tastes like being Jewish" Direct quote from Reuben when he first tried these biscuits. I obviously would not know what that feels like, but I think it is a pretty great compliment. Reuben and I both share a love of bagels (un-toasted) with cream cheese and lox for breakfast. Unfortunately, the downside of living in San Francisco is that our bagels are generally terrible. Reuben is from New Jersey and I went there for the very first time with him last summer. HOLY CARBS. Being from Ohio myself, I did not truly comprehend the full potential of a simple bagel. They were so light and fluffy, but perfectly chewy at the same time. Mmmm, why did we not bring back a dozen to keep in our freezer?!
I had attempted to make everything bagels last Valentine's Day, they were alright and Reuben enjoyed them, but I think I need a lot more practice before I reach New Jersey level. Making bagels is hard. Making biscuits is sooo much easier. I got the idea for Everything Bagel Biscuits while watching Top Chef. Do you guys watch it? I've been watching since the first season came out while I was in high school and have been mesmerized by the great lighting and Padma's outfits ever since. This season is so great and has made me cry on multiple occasions. I love Sheldon and I'm rooting for him to win!!
For one of the quickfires (mini challenges) they were asked to make biscuits! My eyes bulged and I probably squealed from excitement because I have been obsessed with making the perfect biscuit since trying the biscuits at Pine State Biscuits in Portland (OMG). Brooke won that challenge with her take on bagels and lox. She made an black pepper and poppyseed biscuit with creme fraiche and smoked salmon. "What a great idea!!!!!!!"
So last weekend I mixed up a bowl of everything bagel sprinkles (sesame seeds, dried onion, dried garlic, poppyseed, and flaky sea salt) and showered my buttermilk biscuits with them. Popped them in the oven, then 15 minutes later my eyes bulged and I squealed so loud because they looked perfect! So perfectly golden, tall, fluffy, and buttery! They taste amazing on their own, but when split in half and layered with creme cheese, tomato, red onion, and smoked salmon, they tasted like the closest thing you can get to an east coast bagel and lox on the west coast. You can also omit the everything bagel seasoning and have the best buttermilk biscuits!
Reuben was hungover the morning I made these from the Dim Sum Beer Bruch we went to the day before. Yes, it is as amazing as that sounds. Just plan to not do anything else for the reminder of your day other than nap or continue to drink with your friends and play cards against humanity. These biscuits helped bring a bit of him back to life and we had amazing biscuits to snack on for the rest of the week!
Happy Friday! Enjoy the long weekend if you have it! I'm going to clean, paint, watch more Gilmore Girls, and work on some green onion pancake recipes!
Everything Bagel Biscuits
makes 15 biscuits
3 C All Purpose Flour + more for dusting
1/2 tsp Baking Soda
1 1/2 Tbsp Baking Powder
1 tsp Salt
8 Tbsp Frozen Butter
2 Tbsp Melted Butter
1 1/2 C Buttermilk
Everything Bagel Seasoning (1 Tbsp sesame seeds, 1 Tbsp dried onion, 1 Tbsp dried garlic, 1 Tbsp poppyseed, and 1 tsp flaky sea salt)
- Preheat your oven to 450 degrees
- In a medium bowl, combine flour, baking soda, baking powder, and salt. Mix to combine.
- Grate your frozen stick of butter on the side with the largest holes (is there a more technical way of saying that?).
- Add the grated butter into the flour mixture. Incorporate the butter into the flour mixture by hand (with the tips of your fingers.) You still want to be able to see the chunks of butter. It will still be crumbly.
- Pour in the buttermilk and mix everything with a wooden spoon or by hand until just combined.
- Lightly flour your work surface and dump your biscuit mixture onto it. Knead the dough for 2 - 3 mins until you have a consistent dough ball.
- Roll out your dough into a rectangle about a 1/2" thick. Mentally divide the dough into thirds. Fold the dough onto itself in thirds. Roll out into a rectangle again and fold the dough onto itself in thirds one more time. You just built in your layers!
- Roll out your dough into a rectangle about a 1/2" thick and cut the dough with a 2"-3" biscuit cutter. A water glass also works too if you don't have a biscuit cutter.
- Place the biscuits on a baking sheet lined with parchment paper. Brush melted butter on each biscuit and sprinkle the everything bagel seasoning on each.
- Bake the biscuits for 10-15 minutes until golden brown.
- Serve them with butter or with your favorite bagel fixings!
Tips : The key to making a great biscuit is keeping everything cold. Freeze your butter and make sure your buttermilk is chilled. Work with your dough quickly and with a light hand. When the butter starts to melt in the oven it will create steam, which is how you get those tall fluffy layers!
If you have any questions or comments about the recipe, I'd love to hear them!