ST. PETERSBURG, Fla. – The aroma of freshly baked buttermilk biscuits is drawing customers to Uptown Eats, where owner Dan Schmidt is turning out batches in just 30 minutes.
Uptown Eats, a from-scratch kitchen, has become known for its dedication to classic recipes made entirely in-house. Schmidt’s speedy biscuit recipe-10 minutes of planning followed by a 20-minute bake-offers a taste of home cooking in a fast-paced world, and demonstrates the restaurant’s commitment to quality and efficiency.
Uptown Eats’ 30-Minute Buttermilk Biscuits
Ingredients:
4 cups all-purpose flour
4.5 tsp baking powder
1.5 tsp baking soda
1 tsp sugar
1 tsp salt
2 cups very cold buttermilk
1 cup (2 sticks) melted, but not hot unsalted butter
plus 1 tbsp melted butter for brushing top of biscuits
Method:
melt 1 cup (2 sticks) of unsalted butter and let cool
1. Adjust oven rack to middle position and preheat to 450 degrees.
2. Line a baking sheet with parchment paper (if using) to prevent sticking.
3. In a large mixing bowl combine all dry ingredients, whisking slowly but thoroughly.
4. In a small bowl combine cold buttermilk with melted (but not hot) butter, mix with a fork…you should see butter chunks form.
5. Add the butter/buttermilk mixture to the dry ingredients. Mix roughly with a spoon, fork or your hands to form a shaggy dough just until the dry ingredients are incorporated (do not over mix).
6. Turn the dough out from the bowl onto a lightly floured work surface, pressing or rolling the dough into a 1.5-inch-thick sheet.
7. For classic cut biscuits:
Cut individual biscuits with a lightly floured 3-inch ring biscuit cutter (or other shape) by pressing straight down into the dough without twisting. Combine scraps to form a new sheet of dough and form remaining biscuits.
For drop biscuits:
Using a portion scoop, ice cream scoop, or your hands form uniform biscuit balls using all of the dough.
8. Place each biscuit 2 inches apart onto the baking sheet. Brush each biscuit top with melted butter.
9. Bake in the preheated oven for 15 – 20 minutes, until golden brown. Enjoy!
Tips:
- Remember COLD buttermilk and NOT-HOT melted butter!
- Don’t over mix the dough! Keep it shaggy. You want the cold butter chunks to stay intact in the dough without melting!
- Press your biscuit cutter straight down without twisting. This helps the biscuits to rise up evenly.