At BLT Fish, these hot, cheesy biscuits are served with cold butter sprinkled with sea salt and drizzled with maple syrup. The contrast of flavors, temperatures, and textures makes it difficult to eat just one. A good Cheddar cheese is essential to making these biscuits taste right.
Bistro Laurent Tourondel by Laurent Tourondel and Michele Scicolone/Wiley, 2008.
|1 1/2 cups all-purpose flour||3 tablespoons unsalted butter, at room temperature|
|2 teaspoons baking powder||1 cup grated sharp Vermont Cheddar cheese|
|1 teaspoon fine sea salt||1 tablespoon chopped fresh chives|
|1/4 teaspoon cayenne||1 1/4 cups heavy cream|
|3 tablespoons solid vegetable shortening, at room temperature||Cold unsalted butter, sea salt, and maple syrup, for serving|
Preheat the oven to 375°F.
In a medium bowl, stir together the flour, baking powder, salt, and cayenne.
Add the shortening and butter to the bowl. With a pastry blender or a fork, blend in the butter and shortening just until they resemble small peas. For tender biscuits, do not overmix. Stir in the cheese and chives.
Stir in the cream just until blended, again being careful not to overmix the dough.
On a lightly floured surface, roll out the dough to a 1-inch thickness. Cut the dough into 2-inch rounds. Place the biscuits on an ungreased baking sheet at least 1½ inches apart.
Bake the biscuits 15 to 17 minutes, or until golden brown.
Serve hot with cold butter sprinkled with sea salt and drizzled with good-quality maple syrup.
Chef's tip: Bake these biscuits right after you shape them. They reheat well in a low oven.
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