1Stir the flour, sugar, and salt together in a large mixing bowl. Add the butter and use a pastry blender or 2 knives to cut the butter into the flour until it resembles the texture of cornmeal. Pour in the cold buttermilk and stir until the dough just comes together. Turn the dough out onto your work surface and bring it together with your hands, kneading it lightly to form a ball.
2Lightly dust your work surface and a rolling pin with flour and roll the dough out to 1/4 inch thick. Use a 2-inch biscuit cutter (or a cookie cutter or the rim of a glass) to cut the dough into rounds and place on top of the apples.
Chef Theo Friedman's dinners center around multi-course, intimate, and experimental pop-up experiences. He brings new perspectives to food by being inspired by artists, ingredients, and the passionate diners who attend his one-of-a-kind events. In honor of Chef Theo's partnership with Stella Artois, he takes advantage of Union Square Greenmarket's and North Brooklyn Farms' fresh produce to create the ultimate end of summer menu.
This simple recipe yields tender, fluffy biscuits that are perfect with sausage gravy, or just butter and jam. Remember to keep your butter cold, and use a light touch when patting out the dough. Read more.
Buttermilk Biscuits and Sausage Cream Gravy
Fluffy, tender buttermilk biscuits doused in velvety, peppery cream gravy with plenty of sausage mixed in -- what could be better for breakfast? (Or lunch, or dinner?) No need to be intimidated by making biscuits, either; just be sure to keep all your ingredients cold, and be gentle when patting out the dough. Read more.
How to Make Mom's Creamy Chicken and Broccoli Casserole