Since I drove in Thursday for the Big Summer Potluck 2 and events didn’t start until Friday evening, we had some time to kill. There had been some talk of going into the city in the morning though, so I quickly got on board with that. Hovering over Aimée’s shoulder Thursday night, we looked up NYC bakeries, drooling over their menus. We decided on Clinton St. Bakery for breakfast, and it’s a decision we’re all glad we made!
Amber ordered the Southern breakfast (complete with grits and fried green tomatoes), Aimée ordered a fluffy stack of blueberry pancakes, and I ordered a buttermilk biscuit with tomato jam, which is now on my list of things to preserve this year. Everything was delicious, and when we finished, I couldn’t help but purchase their cookbook, knowing that it’s absolutely a cookbook I’ll get a lot of use out of.
Once fueled with a hearty breakfast, we enjoyed the rest of our tour of the city, complete with stops at Dessert Truck, Central Park, and Eataly. And of course, who can resist some candy from FAO Schwarz?
A few days after I got home from BSP, I was ready to get back in the kitchen, so I reached for my new cookbook. I just had to try making the buttermilk biscuits, and they did not disappoint. I ate them with jam, and also with eggs and cheese, and they were just as soft and crumbly as they were in the bakery. And, I love that whenever I make them, I’ll be reminded of our trip, and of sharing great food with great friends!
Recipe from the Clinton St. Baking Company Cookbook by DeDe Lahman and Neil Kleinberg.
- 2 cups flour
- 2 Tbsp baking powder
- 1 1/2 Tbsp sugar
- 1/4 tsp salt
- 3 Tbsp unsalted butter
- 3 Tbsp shortening
- 3/4 cup buttermilk
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Add the butter and shortening to the bowl, mixing with your hands until crumbly.
Add the buttermilk to the bowl and mix with a hand mixer on low speed just until the dough comes together. (Note: To bake the biscuits the next day, cover with plastic wrap and refrigerate overnight. Bring the dough back to room temperature before baking.) Turn the dough out on to a floured surface and lightly knead into a ball. Pat the dough into a 1″ thick rectangle, making the sides high.
Using a 2″ round cutter, cut out 4 biscuits. Gather the leftover dough and then cut out 2 more biscuits. Place the biscuits on the baking sheet and sprinkle with flour.
Bake 15-17 minutes or until the biscuits are golden brown. Serve with butter or jam.
Full Disclosure: Clinton St. Bakery did not pay me to write about them, nor was I compensated with additional products, gifts, gift cards, or money. The opinions expressed here are all my own.