Biscuits! Love, American Style
The NYT recipe for spicy pork shoulder made quite a bit so to keep things fresh and interesting (the classic leftover dilemma), we looked for different ways to enjoy our Instant Pot Pulled Pork. We quickly discovered all that pure porky goodness goes well with just about anything. Like…BISCUITS. I pulled out Bon Appetit’s recipe, BA’s BEST Buttermilk Biscuit, which had caught my eye during one of my many biscuit quests. The leftover pulled pork gave me an excuse to make biscuits (as if I needed an excuse to make biscuits, who am I kidding?) and it proved to be a winning combination.
Verdict: These are pretty damn good biscuits. Don’t wait until you have pulled pork to make these. They are fabulous with just butter and honey. But when you do make that spicy pork shoulder, make a batch of these bad boys to go along!
Variation 1: Good Morning! Biscuits slathered with butter and honey on a plate next to a mound of pulled pork and 2 eggs, scrambled, soft, runny..breakfast plate ecstasy.
Variation 2: Lunch anyone? Biscuit, still warm, split in half and piled with pulled pork and a perfectly cooked sunny side up egg. The first bite, egg yolk oozes down and all over the pork and biscuit making it even yummier (yep)..ultimate biscuit sandwich.
Variation 3: For the home team! A yummy slider-biscuit, pork, slaw, Q-sauce, football/basketball on TV..GAME DAY food at its finest.
Bon Appetit's Best Buttermilk Biscuits
Ingredients
- 2½ teaspoons baking powder
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- ¼ teaspoon baking soda
- 3½ cups all-purpose flour plus more for surface
- 1 cup 2 sticks chilled unsalted butter, cut into ½-inch pieces, plus more, melted, for brushing
- 1 cup chilled buttermilk
Instructions
- Preheat oven to 425°.
- Place baking powder, salt, sugar, baking soda, and 3½ cups flour in a food processor and pulse to combine. Add chilled butter and pulse until largest pieces of butter are the size of a pea.
- Transfer to a large bowl and gradually drizzle buttermilk over top, tossing with a fork as you go to incorporate. Knead mixture a few times in bowl until a shaggy dough forms (mixture will look a little dry), then turn out onto a clean surface and pat into a 1"-thick square.
- Using a knife or bench scraper, 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.
- Lift up dough with bench scraper and dust surface with flour. Roll dough into a 1"-thick rectangle and trim a thin border around sides of dough to create clean edges.
- Cut into a 4x3 grid to make 12 biscuits (don’t reroll scraps). Transfer to a parchment-lined baking sheet, spacing 2" apart; freeze 10 minutes.
- Brush tops of biscuits with melted butter and place in oven. Reduce oven temperature to 400° and bake biscuits until deep golden brown on bottom and golden on top, 20–25 minutes.