Arugula, garlic, and parmesan biscuits
Time: 1 hour | Difficulty: 2/5 | Recommendation: Weekend breakfast + leftovers
These biscuits are so flaky!! The key is the buttermilk, and the folding process—you create layers and lamination by literally stacking the dough on top of itself. The bottoms get crispy and the middles stay nice and fluffy, and you can open them up and add things like bacon, cheeses, more greens, even an egg maybe! I also added parmesan to the top, near the end of the baking process, but you can skip that if you don’t want cheese! The arugula here adds a nice, green pepperiness, and the garlic gives it a really good kick. Also, they’re made with buttermilk, but if you don’t have buttermilk, just add a teaspoon and a half of lemon juice to half a cup of milk, and let it sit and sour for a little bit. This makes 9 biscuits.
Ingredients/Tools:
1 1/2 cups flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
8 tbsp (1 stick) butter, plus some extra melted butter for brushing on top
1/2 cup buttermilk (or 1/2 cup milk + 1 1/2 tsp lemon juice)
2 handfuls of arugula, roughly chopped
2 cloves garlic, finely chopped
A handful of shaved parmesan
A big bowl
A pastry mat (recommended so you don’t have to clean so much off the counter! But you can also lay down a big layer of plastic wrap.)
Method:
Preheat the oven to 425°.
Mix the flour, baking powder, baking soda, and salt in a big bowl.
Chop up your butter and crumble it in with your fingers, until it all gets kind of craggy and the butter is in pea-sized bits.
Add in the arugula and the garlic.
Pour in the buttermilk and mix it around with a spoon until it just comes together. Then add a little bit of flour to your pastry mat and tip out the dough.
Mold it with your hands into a rectangle. Then chop that rectangle into four, and stack the layers on top of each other into one tall dough layer. Roll it out to about 1 inch thick. Then chop the dough into 9 squares.
Melt a little bit of butter in the microwave, and brush it on the tops of the biscuits. Bake for 15 minutes.
As the biscuits are baking, shave your parmesan. After 10-15 minutes, sprinkle the cheese on top, then put them back in the oven for about 5 minutes, until the bottoms are nicely browned and you can see all the layers.