Mike didn’t want to try these biscuits because they were too brown. He also stated that he dislikes biscuits. These aren’t the prettiest biscuits I’ve ever seen. They’re far too brown and the layers are difficult to discern. Instead of a cookie cutter, I cut them out with a glass, which squished everything together. BUT…they’re tasty! I mean, I know we eat with our eyes first and all, but these guys are seriously delicious.
Anyway, here’s how I did it. Smoked Salmon and Chive Biscuits started by gathering all of the dry ingredients: flour, baking powder, baking soda, and salt. Everything was combined in a bowl, including the cheese, smoked salmon, and chives. Mix everything together, then place it in the fridge (or freezer if you have space) to keep everything cold – you want everything to stay cold because you want your butter to be in distinct pieces in the dough so that when you put your biscuits in the oven, the butter explodes and you get those flaky layers that biscuits are famous for.
Anyway, for Smoked Salmon and Chive Biscuits, I got inspired and made these small batch biscuits. I was actually very fortunate because I only had one cup of flour left! I whipped these up in the food processor – it was my first time using a food processor to make biscuits, and they came out light and airy and biscuity, but not layered. If you’re looking for a layered biscuit, look elsewhere. Layered biscuits require larger, flatter slabs of butter, and using a food processor results in smaller, more evenly distributed butter pockets.
To ensure that the butter stays cold, I always freeze it before grating it on the largest holes of a box grater. I used to cut the butter into small cubes when I first started making biscuits, but after grating frozen butter, there was no turning back. I’m not sure where I first heard about it, but it works! Because the butter is in small pieces, it distributes evenly throughout the dough and requires little handling.
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoons kosher salt
2 ounces shredded mozzarella
1/2 cup chopped smoked salmon
2 tablespoons chopped fresh chives
6 tablespoons very cold or frozen unsalted butter
3/4 cups + 2 tablespoons very cold buttermilk
Heat the oven to 450°F.
In a mixing bowl, combine the flour, baking powder and soda, salt, shredded mozzarella, smoked salmon, and chives. Put the bowl in the refrigerator. Using the large holes of a box grater, grate the butter into small pieces. Combine with the flour mixture.
Slowly stir in the buttermilk with a rubber spatula or wooden spoon until a soft dough forms. Fold and pat the dough together into a circle or rectangle about 1 1/4 inch thick on a lightly floured surface.
Cut out biscuits with a biscuit cutter (2-2.5 inches). Place on a baking sheet lined with parchment paper and freeze for 15 minutes. Bake for 15-18 minutes, or until slightly golden, from frozen. Allow to cool before serving.
Make sure to perform a quick release when beef is done cooking. A natural release will overcook the beef, breaking it down to a stew-meat like texture. Choose a tender beef cut like flank steak or top sirloi. Make sure to slice the beef against the grain.