Rose’s Luxury chef Aaron Silverman combined his recipe for buttermilk biscuits with his sous chef’s version to create what he says are “the best biscuits I’ve ever tasted.”
Ingredients
makes 16 biscuits
2
2
1
2
4
¾
2
1⅓
Preparation
-
Step 1
Heat oven to 375°. Whisk sugar, baking powder, salt, baking soda, and 4 cups flour in a large bowl. Using the large holes of a box grater, grate butter into dry ingredients, tossing to coat as you go.
Step 2
Whisk egg yolks and buttermilk in a medium bowl. Using a fork, mix buttermilk mixture into dry ingredients, then gently knead a few times just until a shaggy dough comes together.
Step 3
Transfer dough to a lightly floured surface and pat out until 1” thick; quarter dough and stack pieces on top of one another and press down to adhere (this will create flaky layers). Roll out dough until 1” thick. Using a 2”-diameter biscuit cutter, cut out biscuits, rerolling scraps as needed.
Step 4
Place biscuits on a parchment-lined baking sheet. Bake until golden brown on the tops and bottoms, 20–25 minutes (a few minutes longer if baking frozen). Serve warm with Burnt Onion Butter.
Step 5
DO AHEAD: Dough can be made 1 month ahead. Freeze biscuits on a baking sheet, then transfer to resealable plastic bags. Keep frozen.
