Chef Jocelyn’s homemade biscuits
Aboard the Schooner J. & E. Riggin, Chef Jocelyn’s home baked biscuits are a tasty side for a variety of onboard meals.
When the hot biscuits arrive on deck from the galley, whether with breakfast fare, a hearty soup at lunch, or as a side with dinner, guests are delighted. The biscuits are flaky and delicious, with butter, honey, gravy, or just as they are. Chef Jocelyn even makes a separate gluten free version so everyone can enjoy this classic treat. Here she tells us how to make them at home.
Ingredients:
- 1 cup milk
- 1 tablespoon lemon juice
- 3 cups flour
- 2 teaspoons salt
- 3 tablespoons baking powder
- 1/2 tablespoon sugar
- 6 tablespoons of very cold unsalted butter
Directions:
- Combine one cup of milk and 1 tablespoon lemon juice and set aside in the fridge.
- Combine the dry ingredients in a large bowl.
- Grate the 6 tablespoons of butter into the large bowl of dry ingredients and stir gently until the butter is distributed throughout the dry mix. If you wish to use salted butter, or that’s all you have on hand, that’s fine. Simply reduce the added salt by half.
- Retrieve your very cold milk and lemon juice mixture from the fridge. For best results, this should be cold.
- Add liquid to dry ingredients and stir until just combined. Biscuit dough wants to be touched as little as possible.
- When just combined, pour out onto a floured counter and roll dough until it is more or less 1/2” thick.
- Fold it in half one way, and then in half again the other way, before rolling it back out to about 3/4” thick.
- Use a biscuit cutter to cut out round biscuits, or simply use a knife to cut your biscuit dough into smaller squares.
- Place the cut biscuits on a cookie sheet with about 1/2” between them. They will lean onto each other for support as they rise higher & higher in the oven.
- On the advice of a good friend, who is also an excellent baker, I wait until this point to preheat my oven to 425 F. Put the biscuit dough in the fridge while the oven preheats.
- Once the oven is preheated, put them in for 15 minutes, until they are lightly golden brown on the outside. I let them sit outside the oven when they are finished for a minute or two to cool just a bit before serving, but I serve them warm.
This biscuit recipe is excellent for sausage gravy and biscuits, but our favorite way to consume it is nestled in a bowl of clam chowder! Yummy!
credit: Schooner J.& E. Riggin
Category: Food and Recipes
