Dip the dinner fork in flour and pierce the dough every inch or so.Repeat one or two more times, just enough to even out the tops of the biscuits. Center again, roll from the middle to the bottom and lift. Take the rolling pin and center it over the dough. ![]() You have put a lot of work into these biscuits so far, do not ruin them with excess flour. Flour your rolling pin, but not over the biscuits.Use your hands to gently flatten the dough to about an inch thickness.Dough will be craggy and sticky, but if you taste it, you’ll know that you’re creating a masterpiece.Persevere and resist the temptation to add more flour. With a quick and gentle touch, gather the dough and shape it into a ball. Lightly flour your countertop and immediately turn the sticky dough on to the counter.It’s okay to stop before you incorporate all the stray floury bits the dough should be very sticky. With the spoon, quickly stir the ingredients together. Make a well in the center of the flour and pour in the cold buttermilk.Clean your hands by rubbing them together and shaking off the floury bits.Work quickly the goal is to have pieces of butter of varying sizes throughout the flour. Get your hands in there and use your fingers to press the butter into the flour. Dice the very cold butter into 1/2 inch pieces and toss into the flour.In a large bowl, whisk together the flour, baking powder and salt.Heat the oven to 500 degrees Fahrenheit.You’ll also need a whisk, a wooden spoon and a dinner fork. I like a 2-inch cutter, but you can use any size that fits your bliss. Get out your best rolling pin and a biscuit cutter. A biscuit bowl is nice, but any large, deep bowl will work. Assemble equipment: You’ll need a baking sheet with parchment paper liner.Chef Scott Peacock’s Buttermilk Biscuitsĥ cups sifted, unbleached all-purpose flourġ tablespoon + 1 teaspoon homemade baking powder or store-bought baking powder (see recipe below)ġ tablespoon kosher salt (Diamond Crystal)ġ0 tablespoons butter, cold from the refrigeratorĢ cups buttermilk, cold from the refrigerator ![]() There’s a lifetime of knowledge, technique and practice in this recipe. Perfection is in the details and that’s why there are 15 steps to the biscuit recipe. (Photo by Lucy Mercer) Scott Peacock’s Buttermilk Biscuit Recipe And so now I present my Biscuit Experience with Chef Scott Peacock. It was like my favorite cookbook coming to life. In early December 2018, Scott Peacock put an invitation on Instagram to come to Marion and learn how to bake biscuits in a historic mansion and my fingers flew to sign up. In all my years with this book, I’ve never baked the biscuits. Every summer, I pull it from the stack and make tomato gravy with summer’s best tomatoes (read the story on Food52), and sugared raspberries and countless other recipes. “The Gift of Southern Cooking” has stood the test of time for me and in my kitchen. From my childhood copy of “The Winnie-the-Pooh Cookbook,” to my newest favorite, “Salt, Fat, Acid, Heat,” cookbooks are my constant companions and security blankets. Somewhere between three and four hundred cookbooks occupy the shelves and corners of my house. ![]() I’ve never authored a cookbook, or any book for that matter. I publish food stories on this blog, A Cook and Her Books. (Photo by Lucy Mercer) The Gift of Southern Cooking This beautiful home was mine for the night. This is Reverie, built in 1858 and continually lived in ever since, although it’s primarily a museum these days.
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