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.