Friday, December 31, 2010

Buttermilk Biscuit Sandwiches

I am a sucker for biscuits baked with butter and full fat buttermilk.  And being a baker, I love working the dough; the smell of the butter and flour, the feel of the dough coming together as you knead it, and then watching the beauties rise in the oven.  Ahhhhh, not much comes close to this.  Except maybe eating them.

This recipe is from the January issue of Food and Wine, courtesy of Peels restaurant in NYC. It's a cinch to bake the biscuits and even easier to put the sandwiches together. Fry up some eggs, add a slice of smoky country ham, and sliced or crumbled sharp cheddar and voila, there's your sandwich.  The recipe gives you the option of adding raspberry jam to the biscuits before compiling the sandwich, and I must admit this sounded a little strange, but the sweetness of the jam with the savory flavor of the ham, egg, and cheese was delicious.  

These biscuits were as good as any I've enjoyed in self-proclaimed biscuit-famous restaurants and making them at home was very satisfying. I foresee these biscuits being used as platforms for little strawberry shortcakes or a delightful chicken salad lunch.  Or hot out of the oven slathered with Bellini Jam (a delicious concoction of peaches and Prosecco) from Stonewall Kitchens.

I am making Chocolate Pumpkin Tiramisu for tonight's festivities. If it turns out as luscious as it sounds, I'll be back tomorrow with the recipe for you.

By the way, if you need a fabulous drink for your New Year's Eve celebrations, try this Pomegranate Martini. The recipe comes from and they are absolutely delightful!

Happy New Year, dear readers.  May 2011 bring you good health, happiness, and of course, good food!


  1. I'm a sucker for good biscuits, too! Have a wonderful new year!

  2. Hi, Belinda. Thanks for reading the blog! Best wishes to you. Terry

  3. buttermilk biscuits make the world go round!


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