Oh, these biscuits are just perfect! You can have them on the table in about thirty minutes, served alongside eggs and warm gravy for a post-Thanksgiving brunch.
Since my recent culinary adventures in New Orleans, I’ve been on a quest to perfect my biscuits – and what better vehicle to mop up leftover turkey gravy? I’ve always felt that biscuits are lovely pillowy beds for butter and jam, and more famously for sponging up sauce. But even with a sweet or savory coating, they never seem to satisfy my palate’s die-hard love for powerful, punchy flavors. I was determined to land on a Frisch Twist that would do so. Bobby’s suggestion of a toasted sesame topping tipped me off to creating my own “everything” seasoning, everyone’s favorite for bagels – why not biscuits! A quick generic search of the Internet showed that most “everything” seasoning is mixed with dried onion flakes or onion and garlic powder. I had neither, but I also knew that making fried garlic chips was incredibly easy and rendered crisp, delicious nibbles of texture. I imagined it would be easy to replicate with onions. So I did, and fashioned an “everything” seasoning with the standard seeds – don’t forget the caraway! – and sel gris, coarse little rocks of ocean salt.
- For Topping:
- Butter - 2 tablespoons
- Onion - 1.5 tablespoons, minced (substitute with dried onion flakes)
- Garlic - 1.5 tablespoons, minced (substitute with 1 teaspoon garlic powder)
- Caraway seeds - 1 tablespoon
- Sesame seeds - 1.5 tablespoons
- Poppy seeds - 2 teaspoons
- Coarse sea salt - 3/4 teaspoons
- For Biscuits:
- All-purpose flour - 1.5 pounds, 4 ounces
- Cane sugar - 2 ounces, organic
- Baking powder - 1.5 ounces
- Sea salt - 3.5 teaspoons
- Cold butter - 2 sticks
- Eggs - 4 ounces, beaten
- Buttermilk - 1 pound + 10 ounces
- Eggs - About 2 eggs for eggwash
- Line two baking sheets with parchment paper.
- Make the everything seasoning. Begin by placing paper towel on a plate. In a small frying pan, warm the butter over medium-low heat. Add the onions and cook until brown and crisp. Remove immediately and transfer to the paper towel to dry out. Repeat with the garlic, watching carefully so that it does not burn. Drain on the paper towel. In a small bowl, toss the onion, garlic, sesame, poppy, caraway and sea salt.
- Preheat the oven to 425.
- In a large bowl, mix together the flour, sugar, baking powder and sea salt.
- Cut the butter into slivers and add it to the flour mixture. Using your fingers, rub the butter into the flour mixture until it has the appearance of coarse meal. (If you have a food processor, transfer the flour mixture to the food processor and add the butter, pulsing until it reaches the same coarse consistency. Transfer back to the bowl).
- In a separate bowl, whisk together the eggs and buttermilk. Add to the flour mixture and use a spatula or spoon to toss until well combined. Without kneading the dough, use your hands to collect the dough into a ball.
- Lightly flour a clean surface and turn the dough out onto the surface. Use a rolling pin (or empty wine bottle) to roll out the dough into a large circle, about 2.5 centimeters thick and 2 inches wide. I like to use a cup or narrow-mouth jar to form my circles.
- Place the biscuits on the baking sheet. Whisk together the remaining eggs and use a pastry brush to coat the biscuits with a thin layer of egg wash. (Make more as needed).
- Sprinkle the everything seasoning generously on top of the biscuits.
- Bake the biscuits for about 12 minutes, or until the tops and bottoms are golden brown. Remove them from the oven and let them cool on a separate surface or wire rack.
Allergens: dairy, eggs, wheat