Big Beautiful Buttery Buttermilk Biscuits

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So a few life updates.

1. Reuben and I celebrated our 4 year anniversary last Friday! Holy cow, 4 years! We had plans to go out for a fancy Spanish dinner, but then we were both feeling slightly sicky and exhausted. So we decided to stay home, make bacon topped butternut squash mac and cheese, and watch The Office all night. It was awesome.

2. I'm watching The Office for the first time! I know, I know, I know. I'm incredibly late to this. We started watching The Office one week ago and we are in the middle of season 4. Yeah, we're pretty hardcore. I love it so much! Honestly, I'm happy that I'm watching this now instead of when it was actually airing. I was 13 years old when the first season aired and I guarantee you that I would not appreciated how hilarious this show is. I was more focused on Gilmore Girls at that time. Plus I have a few years of office experience now, so I can truly understand the nuances and absurdities of an office environment. Unfortunately, I think our downstairs neighbors are also watching The Office or just taunting us, because I swear they are playing the theme song really loudly right after we start an episode. What is going on??? They will not win. 

3. I'm going to my first food photography class in Seattle next month! CANNOT WAIT. More details soon!

4. I think I might finally enjoy almond milk now. Actually, never mind. I'm still on the fence. Someone get me some oat milk though! That stuff is gooooood.

5. I'm planning my first bachelor party! Yes, a bachelor party. We are going to Palm Springs/Yucca Valley/Joshua Tree next month and there will be lots of desert exposure and a pool. Jeff, I'm excited!!!

6. I can officially make the biggest, most beautiful, and most buttery buttermilk biscuits! Hooray!

We'll I've figured out how to make great biscuits about a year ago in the form of Everything Bagel Biscuits. But I figured Eat Cho Food needed a classic biscuit recipe! I got really into making biscuits a little over two years ago when we were in Portland and ate at Pine State Biscuits. OMG they are so good. I immediately had to figure out how to achieve their level of deliciousness. I've researched many recipes and tested out a bunch of different techniques. You always read about how you want everything to be really cold and to avoid overworking the dough. True. But I've found that the dough can actually handle a good amount of working and still turn out pretty stellar. I feel like I have a controversial approach to biscuits. I like to roll out the dough and fold in my layers. It's sort of like laminating dough for croissants or puff pastry. It honestly works so well! The biscuits turn out super tall and flakey. You can pull them apart just like those Pillsbury Grand Biscuits of our childhood. When I was a kid I literally ate those things layer by layer. It tasted better that way, duh. But these are seriously so good! They are perfectly buttery and salty on their own, but turn into pure magic when drizzled with some honey or smeared with some jam. Please make a breakfast sandwich with them!

A few weeks ago, I was at a friend's southern dinner party. I love going over to other people's places for dinner because it is such a treat to just be a guest and not a host! I seem to always find myself helping out in the kitchen some how though. I was helping out by deep frying balls and stirring pots of stuff. BUT. There was a girl helping out with the biscuits. I watched in horror as she overworked the dough to an inch of it's life and I could tell the dough was getting way too warm. AHHHH! I really wanted to just jump in and save them, but Reuben reminded me that I was a guest and that it would be rude to assert my biscuit making dominance in a room full of strangers. So I sucked it up, zipped my mouth, and just focused on frying balls the best I could. In the end they tasted okay but were real flat. The balls were real cripsy though. That's my biscuit story.


Big Beautiful Buttery Buttermilk Biscuits

makes 6 big beautiful biscuits + 1 scraggly biscuit

steps:

1. Preheat your oven to 450 degrees

2. In a medium bowl, combine flour, baking soda, baking powder, and salt. Mix to combine.

3. Cut your butter into 1/2" cubes. Add the cubed butter into the flour mixture. Incorporate the butter into the flour mixture by pinching the butter with the tips of your fingers and breaking them apart. You still want to be able to see the chunks of butter. The flour mixture should be crumbly and sandy. Pour in the buttermilk and mix everything with a wooden spoon or by hand until just combined.

4. 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 and 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!

5. Roll out your dough into a 6" x 9" rectangle about a 3/4" thick. Trim the edges with a sharp knife and cut 6 large biscuits, about 3" x3". Keep the scrapes to form your extra scraggly biscuit. 

6. Place the biscuits on a baking sheet lined with parchment paper. Brush melted butter on each biscuit and sprinkle flakey sea salt on each. Bake the biscuits for 15-18 minutes until golden brown.

7. Allow to slight cool and enjoy with your favorite honey or jam!

materials:

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
1 1/2 cup buttermilk
2 tbsp melted butter
flakey sea salt

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Scallion and Parmesan Scones

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No plum recipe this week! Hooray! Are you sick of plums yet? I am. However, I do have a pretty great plum recipe coming up in a couple days, but this will be my last one until there's snow on the ground in Cleveland. I promise.

Yesterday, I spent the afternoon living out my Princess Diary dreams. Friend Claire and I went to Musée Mécanique to get creeped out by the arcade games and get our photo taken in their old timey photo booth - it smelled like farts but made some pretty cute keepsakes. Then we ate corn dogs (key to my heart). All we needed was an old baby blue mustang and you could call us Anne Hathaway and Julie Andrews. Despite the crowds of tourists, it was an A+ San Francisco afternoon! I hope Princess Diaries is on Netflix. I spent the rest of our small stay-cation and this weekend cleaning and organizing our apartment. Less fun. HOW DO TWO PEOPLE PRODUCE SO MUCH STUFF?! WHY DO I KEEP MAKING PILES OF THINGS?! HOW DO PEOPLE LIVE IN SUCH PRISTINE INSTAGRAMABLE HOMES?! I feel like I clean and then all of a sudden our dining table is covered in mail and random objects again... But I think we are getting somewhere. A organized home/desk/kitchen feels so good once you get there. I'm going to order a duster right now.

This upcoming weekend is going to be pretty momentous. Reuben will have taken his last architecture exam and our living room won't be covered in notecards and scattered pages about HVAC systems. Hooray! You're excited about that too right?? I don't even know what we are going to do with ourselves! Go on a hike? Visit a Brewery? Drive to target and buy new pillows? We'll probably binge watch more Law and Order SVU. I'm about 18 years late to the SVU bandwagon... but I'm catching up now. Mariska is great. *IF I can wake up early enough, I'll be a nice girlfriend and buy Reuben some bagels from House of Bagels this Saturday to celebrate his freedom. Every few weeks we get a craving for a good bagel ... but again, those are hard to come by here. House of Bagels is pretty good on Reuben's New Jersey bagel scale (RNJBS score = 5/10. 10 being a real jersey bagel.). Their croissant bagel literally kills me, it's so good but so bad for you. I still don't have the mental energy and patience to tackle making bagels again, so biscuits and scones are going to have to keep us satisfied for a while.

These Scallion and Parmesan Scones definitely curb our bagel and lox craving. I feel like scones get such a bad rap. When scones are good, they are so amazing! These scone are perfectly moist but light and flakey. No dry and sawdusty scones in my house. The parmesan adds a great salty bite that balances beautifully with the fresh and fragrant scallions. Scallions make everything better - lesson #21 from Cho Momma. I constantly have a glass of fresh scallions sitting in my kitchen. I put them in or on everything! The base recipe is from The Joy of Cooking, aka my new cooking bible. When Reuben and I were in New Jersey last summer his mom sent us back with a copy! It came with a photo of Reuben and his ex-girlfriend in it, but I'm just going to ignore that 😁 


Scallion and Parmesan Scones

makes 8 scones

Materials:

1 3/4 C all-purpose flour

2 tsp baking soda

1 tsp salt

1 C grated parmesan cheese

6 Tbsp chilled butter

1 1/4 C chopped scallion greens

2 large eggs

1/3 C heavy cream

Steps:

1. Preheat your oven to 450 degrees.

2. In a large bowl, stir together flour, baking soda, salt, and parmesan cheese.

3. Cut chilled butter into cubes and add to flour mixture. Using either your hands or a pastry cutter, incoporate butter into the flour. You want the dough to have a sandy texture with a few larger chunks of butter.

4. Beat your eggs in a small bowl. reserve about 2 tsp of egg in a separate bowl for your egg wash. Mix in heavy cream with the remaining egg. Make a well in the flour mixture and pour in the egg mixture. Gently mix together and add the scallion greens. Combine the dough with your hands until it just comes together. Try to not overwork the dough!

5. Dump out the dough on a lightly floured surface. Pat the dough into a 3/4" thick disc. Cut into 8 equal wedges. Place scones on a parchment paper lined backing sheet. Brush the tops of the scones with the remaining beaten egg and sprinkle with a little parmesan cheese.

6. Bake in the oven for 15 minutes. Until beautifully golden! Let cool and enjoy!