Mix & Match: Biscuits
1. Choose your flour. Measure 2 1/2 cups total, using at least 1 1/2 cups all-purpose flour.
- All-purpose flour
- Whole-wheat flour
- Rye flour
- Cornmeal (use no more than 1/2 cup)
2. Pick your mix-ins. Choose from one or both groups. (For plain biscuits, skip this step.)
Group A (up to 2 types; 1/2 cup each)
- Cheddar, Jack or Havarti cheese, grated
- Parmesan cheese, grated
- Bacon, cooked and crumbled
- Scallions, sliced
- Olives, pitted and chopped
- Pumpkin puree
- Nuts, chopped
- Dried fruit, chopped if large
Group B (up to 2 types; 1/4 cup each)
- Pickled hot peppers, drained and chopped
- Seeds (pepitas, poppy, sesame or sunflower)
- Chives, parsley or dill, chopped
- Rosemary, thyme or sage, chopped (use no more than 2 tablespoons)
3. Make the biscuits.
- Preheat the oven to 425 degrees F. Combine the flour(s), 2 tablespoons baking powder, 1 tablespoon sugar and 1 1/2 teaspoons kosher salt in a food processor and pulse until combined. Add 1 stick diced cold butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Add your mix-ins, then add 1/2 teaspoon finely grated lemon or orange zest, if desired.
- Add 1 cup buttermilk or whole milk to the food processor. Pulse a couple of times until the dough just comes together. Turn out onto a floured surface and pat into a 5-by-10-inch rectangle, 3/4 inch thick. Fold in half and pat out again; repeat. Cut out with a floured 2 1/2-inch biscuit cutter; reroll the scraps and cut out more biscuits.
- Arrange the biscuits on a baking sheet; brush the tops with milk. Bake until golden, 12 to 15 minutes. (Makes 10 to 14.)
(Shown above: Pumpkin-Pepita, Cranberry-Walnut, Lemon-Poppy Seed, Cheddar-Chive, Bacon-Sage, Olive-Rosemary)
Photograph by Steve Giralt