Soup + Biscuits = The perfect Duo
Did you know that a flaky biscuit a day keeps the doctor away? Yep, it’s true. My doctor said so, I swear (shh, just let me believe). Okay, fine—maybe it doesn’t technically keep the doctor away, but it sure does make me happy.
Imagine this:
You open up the oven to reveal the perfect biscuit. It’s flaky, tender, with crispy edges and a golden-brown crust that could make you cry. The aroma fills your kitchen, eventually filling your home with the promise of flaky goodness, waiting to be devoured with a tasty soup. That’s what dreams are made of… and guess what? It’s real!
So, tonight for dinner, we dug out some emergency turkey soup from the freezer, while already delicious, it needed something more: the biscuit. I mean, you can’t have soup without a biscuit. It’s a universal truth.
Anyway, these biscuits were inspired by and adapted from BA’s Best Buttermilk Biscuits recipe. However, I never, ever have buttermilk on hand (who does?), so I got a little creative. And dare I say—these might even be better? By mixing milk, lemon juice, and whipping cream, I achieved the same tangy flavour but with an extra punch of richness and tenderness from the cream.
The original recipe is already chef’s kiss, but I felt it needed a little more… oomph. So, I threw in some freshly ground pepper and dug out some nutritional yeast I had hiding in the back of my pantry. (from that one time I had to try it..)
Fair Warning
These biscuits may ruin all other biscuits for you. You’ll be left searching for the perfect bite to top this one. And don’t worry, these biscuits passed the ultimate test—they are Marcel approved. He’s a man of few words, so when he says something’s good, you know it’s real.
Feel free to skip the nutritional yeast if you don’t have any, but they do add a nice savoury finish. Alternatively, you could try substituting it with a nice sharp cheddar. I hope you enjoy this flaky biscuit as as much as I did, I know they are soon to become a staple in our home. Thanks for reading, enjoy & see you again soon!
Ingredients
- 3 ½ cups 438 g all-purpose flour, plus more for surface
- 2 ½ tsp. baking powder
- 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt
- 2 tsp. sugar
- ¼ tsp. baking soda
- 1 cup 2 sticks chilled unsalted butter, cut into ½-inch pieces, plus more, melted, for brushing
- 1/2 cup milk chilled, + 1 Tbsp lemon juice, let sit for 5 min
- 1/2 cup whipping cream
- 3 tbsp black pepper , freshly ground, save 1 tbsp for end
- 2 tbsp nutritional yeast , save 1 tbsp for end
Instructions
Preparation
- Place rack in middle of oven; preheat oven to 425°. Line a large baking sheet with parchment paper.
- In a large bowl combine, 3 ½ cups (438 g) all-purpose flour, 2 ½ tsp. baking powder, 2 tsp. Diamond Crystal salt, 2 tsp. sugar, ¼ tsp. baking soda, 2 tbsp black pepper and 1 tbsp nutritional yeast. Add 1 cup (2 sticks) chilled unsalted butter, cut into ½-inch pieces, and combine using a pastry blender until butter is the size of a pea.
- In a separate bowl, combine milk (with lemon juice) and whipping cream. Transfer to a large bowl and pout mixture over the dry ingredients, mixing with a fork as you go to incorporate. Knead mixture a few times in bowl until a rough dough forms (the mixture will look dry, add an additional 1 tbsp of milk if it isn't coming together); turn out onto a clean surface and pat into a 1"-thick square.
- Using a knife, cut dough into 4 pieces. Stack pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten (this is important, it gives you all your layers). Lift up dough with bench scraper and dust work surface with all-purpose flour. Roll dough into a 1"-thick rectangle and trim a thin border around sides of dough to create clean edges. Cut into a 4×3 grid to make 12 biscuits (don’t reroll scraps). Transfer to parchment-lined baking sheet, spacing 2" apart; freeze 10 minutes.
- Brush tops of biscuits with melted butter, evenly sprinkle with the remaining 1 tbsp of black pepper and nutritional yeast, place in oven. Reduce oven temperature to 400°; bake biscuits until deep golden brown on bottom and golden on top, 20–25 minutes.