Buttermilk Biscuit
Buttermilk Biscuit

Can’t wait for Clinton St Bakery to open? Then make their Buttermilk Biscuits

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What’s On brings you the Buttermilk Biscuit recipe from Clinton Street Bakery Company Dubai ahead of it opening in Dubai. Learn how to make a favourite of the New York joint.


The legendary New York breakfast spot Clinton Street Bakery Company Dubai is to open in Burj Views very soon. We can’t wait.

Hailed as Manhattan’s best breakfast, with queue times having gone as high as three hours, it is set to become the place to be seen in Downtown Dubai. And not just at breakfast. Any place that serves pancakes morning, noon and night is right on track to win the hearts of team What’s On.

So with husband-and-wife team Neil Kleinberg and DeDe Lahman bringing their buttermilk biscuit sandwich, brioche French toast, and signature omelette to the UAE, we can’t wait to get started so asked the team for some of the tricks of the trade.

 

Buttermilk Biscuits 

Ingredients
2 cups all-purpose flour, plus extra for dusting
2 tablespoons baking powder
1 ½ tablespoons sugar
¼ teaspoon salt
3 tablespoons unsalted butter, chilled and cubed
3 tablespoons vegetable shortening, chilled and cut into small chunks
3/4 Cup buttermilk

Method
1. Preheat the oven to 350F
2. Place the 2 cups flour and other dry ingredients in the bowl of an electric mixer. Mix on low speed with the paddle attachment until combined.
3. Add the butter and shortening to the bowl and mix on low speed until the dough reaches a crumbly texture. The butter and shortening should be the size of peas.
4. Turn off the mixer and add the buttermilk to the bowl all at once. Mix very briefly on low speed until the dough just comes together (this should take less then 10 seconds).
5. Turn the dough onto a floured surface and form it into a ball. Lightly knead the dough two or three times until combined.
6. You can bake the biscuits the next day, dust a sheet pan and the top of the dough with flour and refrigerate, covered with plastic warp, overnight. Then bring the dough back to room temperature.
7. Pat out the dough to a ¾ to 1inch thickness. Shape the dough into a rectangle, making the sides high. Using a 2-inch round biscuit cutter, cut out 4 biscuits. Place them on a sheet pan lined with parchment paper and dust with a sprinkling of flour. Gather the dough scraps and, using your hands, tuck in the bottom of the dough so there are no wrinkles, much like making a bread roll. Form the remaining dough into another rectangle with high sides and cut out 2 more biscuits.
8. Place the pan in the preheated oven for 15-17 minutes, or until the biscuits are golden brown and cooked through. Halfway through the baking process, rotate the pan for even browning.
9. Serve warm with butter and Clinton Street Raspberry Jam (in recipe book).