“A good biscuit and a good recipe doesn’t need all that other stuff that people do or tell you that you have to do for it to turn out right,” Simpson says. “There’s beauty in simplicity, it doesn’t need all that.”
Ingredients
- Basic Buttermilk Biscuits recipe
- 2–3 ears of corn or 1½ cups corn kernels
- ½ pound bacon
- Bacon fat
- Lime zest
- Salt
- Pepper
Instructions
Click here for Basic Buttermilk Biscuits recipe
Preheat oven to 350°F.
Shuck the corn and rub olive oil, salt and pepper on each ear.
Place on sheet tray and roast in oven at 350° for 10–12 minutes.
Cool and remove kernels from the cob.
Place bacon in a single layer on a sheet tray lined with parchment paper and cook in oven for 12–15 minutes at 350°. Once bacon is cooked, allow to cool, remove from tray and chop; save the bacon fat for use later in the recipe.
Turn oven up to 450°.
In a large bowl, sift together flour, baking powder, baking soda and salt. Whisk together lightly. Grate frozen butter into the flour mixture.
Add corn and bacon bits. Toss lightly with hands to incorporate.
Add 1 cup of buttermilk and bacon fat. Roll everything around with hand. Once dough ball starts to form, add 2 tablespoons of buttermilk to help finish forming dough and get all the bits out of the bowl. If dough gets too “doughy,” then dust with a little flour until you’ve got the right consistency.
Dust table or counter with flour. Dust rolling pin with flour. Dust cutter with flour. Prepare sheet tray with parchment paper. Once dough is formed, place on dusted counter. Sprinkle a little flour on top just so your hands do not stick to dough. Pat down just a little and then use dusted rolling pin to lightly roll out your dough to about 1–1½ inches tall.
Then cut out biscuits and place evenly on sheet tray. Bake at 450° for 4–5 minutes, just until biscuits pop up and get just a little bit of color. Then, drop oven to 350° for about 6 minutes, until biscuits are cooked through. Remove biscuits from oven, then zest 1 lime over the biscuits.
