- Beetween 1 hour & 1 hour 15 minutes
- Makes 9 large biscuits
Dish Society Memorial Green has become a favorite Houston dining destination by sourcing more than 75% of its ingredients from local farms, ranchers, and producers to serve customers fresh, modern takes on Southern classics. It’s hard to imagine Southern breakfasts without sky-high biscuits, so at breakfast and brunch, they offer several ways to enjoy their fluffy, house buttermilk biscuits. Perfection on their own, or slathered with good butter and jam, you can enjoy them piping hot out of the oven, or take Dish Society’s lead and use them as a base to create an epic and comforting dish:
– Chicken & Biscuits, a house fave, featuring juicy, cage-free chicken breast, breaded and fried golden, halved and sandwiched between two buttermilk biscuits and smothered in creamy, herb-flecked white gravy
– A classic Breakfast Biscuit Sammy, served with choice of local pork sausage, all-natural bacon or ham stacked with free-range scrambled egg and cheese for a simple, stellar morning meal.
- 6 oz (1.5 sticks) cold, unsalted butter
- 3 cups White Lily flour, or all-purpose flour (plus extra for work area)
- 2 1/2 Tbsp sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/4 cups buttermilk
- 1/4 cup heavy cream
- Preheat oven to 350℉.
- Cut cold butter into ½-inch cubes. Place in refrigerator for 5 minutes.
- Generously flour work area.
- Line a small baking sheet with parchment paper. Set aside.
- Combine dry ingredients and sift into a large bowl. Add butter to flour mixture. Using a pastry cutter or your fingers, break butter into pieces smaller than peas, at the same time incorporating it into the flour so that the butter is well distributed.
- Add buttermilk and heavy cream to mixture. Using hands, mix dry and wet ingredients until you get a sticky dough. Don’t overwork the dough.
- Drop dough onto floured work area. Dust top of dough with a little flour and pat it down to about 2-inch thickness. Using a rolling pin, roll the dough in one direction into a rectangle that’s about ½-inch thick and measures roughly 8 inches x 16 inches. Working at one long end, fold the dough in thirds: fold one third of the dough over to cover two thirds of the dough. If the dough sticks to the work area, scrape it gently with a spatula and add a little more flour to the work area. Now take the opposite end and fold it all the way over the folded dough. Pat the dough so that the edges are straight and squared off. Turn the dough 90º. Dust top with a little flour if necessary.
- Using a rolling pin, roll the dough again in the same manner as above: a long rectangle, and fold it over itself in thirds. Roll the twice folded dough to a 9-inch square, about ¾- to 1-inch thick.
- Dust a straight long knife with flour. Cut dough into thirds, cutting straight down the dough without sawing back and forth. Dust knife with flour again and cut dough into thirds in the opposite direction to yield 9 squares.
- Place cut biscuits on parchment lined pan so that they are touching. Bake in preheated oven for about 25-30 minutes, rotating pan halfway, until biscuits are nicely browned.
- Cool biscuits in pan for 5 minutes before serving
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