Rise and Shine Biscuit Kitchen and Café is serving up a great reason to get out of bed. Their fresh buttermilk biscuits will make even the strongest southern accents want more. “Our secret,” founder Seth Rubin shares, “is love and simplicity.” After moving from North Carolina, Rubin noticed that Denver had plenty of southern transplants like himself, but lacked the southern comfort food to alleviate their homesickness. Now, he shares his recipe with Denver Life Magazine so many of you can indulge in two of the south’s greatest joys: biscuits and home cooking.
Buttermilk Biscuit
Yields: 12 biscuits
Ingredients
2 c. flour
1 tsp. sugar
3 Tbsp. baking powder
½ tsp. salt
½ c. butter (cold)
1 c. buttermilk
Directions
In a large bowl mix flour, sugar, baking powder, and salt. Work in cubed, cold butter using a pastry blender. Cut in the butter until chunks are evenly distributed and no larger than a pea. Next, stir in the wet ingredient- Rubin recommends using buttermilk- until dough is consistent throughout. Place dough on a floured surface and form a large dome until dough holds its shape. Then, flour all surfaces and begin to flatten dough using a rolling pin, evenly and in all directions. Once flat and even, fold the two sides into the middle, flour, and flatten again. Repeat one more time. On the third and final time, roll dough to ¾ – 1 inch thick. Then, using a biscuit cutter, press straight down on the dough and cut out the biscuit. You should already be able to see layers to your pastry. Place on a lined baking sheet and cook at 425°F for 10 minutes, rotate sheet 180°, bake for another 4 to 6 minutes until tops are golden brown. Serve warm.
