Editorial

The Art of Eating: Biscuits

by Chef Trillis Rollins

Ten baked biscuits scattered around a baking tray on parchment paper. The middle one closest to the foreground is broken open and has a large pat of butter in it.

A tray of Peach's Biscuits. Image courtesy of Trillis Rollins.

Trillis Rollins

Crafting a dish is an art form in its own right, communicating ideas and transporting us somewhere else. To celebrate the artistry found within every meal, we asked chefs from Marisol and our Chef Collaboration Series to send in a favorite recipe as a hands-on way for people to connect to each chef’s cuisine. As the promise of brisker weather looms, leaving many of us craving our comfort foods, Chef Rollins’s homemade biscuit recipe couldn’t have come at a better time. For additional comfort food, make sure to try his version of salmon croquettes served on top of cheese grits, as well as Peach’s Famous Peach Cobbler, available on Marisol’s lunch menu through the end of October.

Homemade biscuits have always been a staple at the kitchen table in my home. Growing up, the kitchen was a sacred place for fellowship and learning that we were taught to respect, so it’s only right that biscuits were one of the tools used to teach us discipline. From kneading the dough to knowing just the right amount of baking powder, these were essential steps, and we knew that one skipped step could change the whole outcome of the recipe. Never deviate and always follow through! That’s why homemade biscuits are a huge part of what we do at Peach’s on 47th.

A baked biscuit rests on a large white plate next to two small bowls. One is filled with an orange jelly-like substance, the other is filled with small scoops of butter.
Peach's Biscuit with Honey Butter and Peach Bourbon Compote. Image courtesy of Trillis Rollins.

Recipe

Ingredients

Makes approximately 24 biscuits.

  • 8 cups all-purpose flour
  • 10 tsp baking powder
  • 1 tbsp kosher salt
  • 1 lb unsalted butter, chilled
  • 3 cups heavy cream

Directions

  1. Preheat oven to 400 degrees on low fan. (If your oven doesn’t have a fan, increase the temperature by 15–20 degrees.)
  2. Mix flour, baking powder, and salt together.
  3. Cut butter into 1/4-inch cubes, then add to flour mixture.
  4. Cut cold butter into the flour. This can be done with a pastry cutter or two forks or knives. Work the butter into the flour mixture until it resembles coarse crumbs. The butter pieces should end up being about the size of peas.
  5. Mix in the heavy cream and knead the dough until everything is incorporated. Be careful not to over-knead (this would result in overly dense biscuits).
  6. Roll the dough out onto a floured surface until it is about 3/4 inches thick.
  7. Cut with a 3-inch biscuit cutter or a 1-cup measuring cup.
  8. Reincorporate all scrap pieces together and roll out again. (This should be done only once or the dough will get overworked.)
  9. Cut biscuits again.
  10. Place all biscuits on a large sheet tray.
  11. Bake for 20 minutes.

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