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Buttermilk Biscuits

Buttermilk Biscuits - 6

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!

Breakfast at Clinton St. Bakery, NYC

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?

Me with a Lollipop

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.

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.

Buttermilk Biscuits - 1

Add the butter and shortening to the bowl, mixing with your hands until crumbly.

Buttermilk Biscuits - 2

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.

Buttermilk Biscuits - 3

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.

Buttermilk Biscuits - 4

Bake 15-17 minutes or until the biscuits are golden brown. Serve with butter or jam.

Buttermilk Biscuits - 5

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.

Posted by on August 4, 2011.


Categories: breads & pastries, breakfast & brunch

17 Responses

  1. YAY! I am so making these on the weekend.

    What fun that was!

    by Aimee @ Simple Bites on Aug 4, 2011 at 11:33 am

  2. What fun . . . I’m so happy that you got to go to this great event and connect with other women bloggers. Your assorted breakfasts sound (and look!) so so good. I’m intrigued by the tomato jam–is it sweet or just savory?

    by Jenna on Aug 4, 2011 at 12:26 pm

  3. Hooray! I want to make that darn bacon. It was literally meat candy. That’s not in the book, is it??

    by Amber | Bluebonnets & Brownies on Aug 4, 2011 at 12:45 pm

  4. Jenna – It’s a savory tomato jam, but on the biscuit, it tasted sweet! I definitely plan to make a canning-safe version.

    Amber – That bacon is in the book! 🙂

    by Tracy on Aug 4, 2011 at 1:32 pm

  5. I love how easy these look. They are super appetizing to me with the jam. Nothing like a warm, fresh english muffin with butter!

    by Katrina on Aug 4, 2011 at 2:10 pm

  6. I love how you guys tackled NYC before the weekend! I’m a sucker for biscuits and gravy, but I do have one jar of yours at home with me 🙂

    by Ethan on Aug 4, 2011 at 3:03 pm

  7. This recipe looks delicious. It would go perfectly with my Southern favorite today. Come over and visit us and check it out.

    by carolinaheartstrings on Aug 4, 2011 at 4:18 pm

  8. You make these look so easy!!

    by shelly (cookies and cups) on Aug 4, 2011 at 4:26 pm

  9. So easy and so few ingredients. Must make these!

    by Maris (In Good Taste) on Aug 4, 2011 at 5:10 pm

  10. Your biscuits look amazing and I wish I had at least two or three of them right now. I bet they taste incredible with your homemade jam! 🙂

    by Lindsey @ Gingerbread Bagels on Aug 4, 2011 at 5:37 pm

  11. I love Clinton St. Baking Co. and I love their cookbook – my husband swears their pancakes really are the best in the world. You’ve gotta try their onion rings too!

    by Casey@Good. Food. Stories. on Aug 4, 2011 at 8:13 pm

  12. I love biscuits! I’d make these and slab apple butter all over them.

    by Christina @ This Woman Cooks! on Aug 5, 2011 at 10:49 am

  13. Homemade biscuits are the best. I wish I had a little of your jam making talents!

    by Miss @ Miss in the Kitchen on Aug 5, 2011 at 7:11 pm

  14. Are these sweet? I’ve been searching for a biscuit like the one I used to have at a place called Behling’s growing up – it was a soft sweet buttermilk biscuit that went great with strawberry shortcake…

    by Sandy on Aug 7, 2011 at 2:55 pm

  15. I haven’t been to FAO Schwartz in so long! Must go back soon 🙂 Your biscuits look delicious…and like a perfect homecoming treat 🙂

    by Baking Serendipity on Aug 7, 2011 at 11:40 pm

  16. Sandy – They’re a little bit sweet; you could always add more sugar if you wanted. They are definitely soft and crumbly though! 🙂

    by Tracy on Aug 9, 2011 at 12:52 pm

  17. Ooh… That’s a cookbook I need to get my hands on. I love Clinton St! Plus, tomato jam is on my list of things to can, too… Probably this week since I have about 20 pounds (down from about 40… yikes!) of tomatoes left to get rid of.

    by Jen @ My Kitchen Addiction on Aug 15, 2011 at 9:52 pm

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About Sugarcrafter

Hi there! I’m Tracy, and I live in upstate NY. My husband and I met in college and have been married since 2005. A Canning, baking, writing, photography, and even cleaning (yes, cleaning – it can be oddly relaxing), are all things that I enjoy. This blog brings all of those passions together – but […]more →