If God were a biscuit…

Sweet Southern Sally. Oh, baby Jesus! I just created God’s gift. No, it’s not salvation, it’s very clearly, a buttermilk biscuit.

Get your head on straight, this here is a food blog!  The only salvation you’ll find here comes from red wine and carbohydrates wrapped in butter sticks.  Yes siree.  A biscuit so moist, flaky and fragrant, it could only be a gift from above.

Because to me, a buttermilk biscuit sets the stage for endless flavor profile possibilities. And you bet your tail if I am putting something into a biscuit, it’s probably going to be cheese.

Please fasten your apron straps, and prepare for your eyes to roll back in your head.

Brie and Sage Buttermilk Biscuits

4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk
1/4 cup heavy cream
Coarsely ground black pepper, for sprinkling
Coarse salt, for sprinkling
1/4 lb of brie, wax removed and cut into chunks
4 tablespoons fresh sage, chopped  all rustic like

Preheat oven to 450 degrees F.

Combine flour, baking powder, baking soda and salt in a bowl. Stir well to mix ingredients.

Scatter the diced butter over the top of the flour mixture and cut with two knives, a pastry cutter, or very quickly to avoid melting  the butter, your hands.

Add the buttermilk, sage, and brie and mix just until the dough comes together.   Scrape the dough onto a lightly floured counter. Pat the dough into a rectangle about 3/4-inch thick. Use a round cutter to make as many biscuits as the dough allows, gathering the scraps and reforming.

It should make about 10 biscuits.

Place the biscuits on a baking sheet, brush with heavy cream and sprinkle with coarse salt and black pepper.

Bake the biscuits for 20 minutes or until lightly golden brown.

Cool on a rack, or serve them up hot and fresh from the oven!

Clearly, with butter.

And clearly, you’re welcome.

Love,

Whit

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