Clinton Street Buttermilk Biscuits

If you are a real New Yorker, you are probably no stranger to Clinton Street Baking Company.  They are best known for their pancakes–which I can verify are amazing–but they also have a pretty big breakfast following in general. I’m a huge omelet fan and have never had a fluffier omelet in my life than from Clinton Street–delicious! They are basically an institution in the New York breakfast world, and recently came out with a cookbook sharing all of their deepest, darkest, most delicious secrets. If you recall, I checked their book out of the library a few weeks back and have been dying to make something out of it since. So this last weekend’s V-day brunch was the perfect opportunity to try out these buttermilk biscuits I’ve been eyeing, and boy were they yummy!

Now, unfortunately, my library books were due today and I totally forgot to jot down the recipe for you all, but thanks to the wonders of the internet I found it on my girl Martha Stewart’s website. That woman has everything…

Clinton Street Baking Company Buttermilk Biscuits
Adapted from Clinton St. Baking Company Cookbook: Breakfast, Brunch & Beyond from New York’s Favorite Neighborhood Restaurant

Ingredients:

8 cups all purpose flour
2 tsp coarse salt
2 Tbsp + 2 tsp baking powder
1/4 cup sugar
3/4 cup vegetable shortening
3/4 cup cold unsalted butter
3 cups of buttermilk

Whisk together the flour, salt, baking powder, and sugar in a medium sized bowl and put to the side. Now, in an electric mixer, beat your shortening and butter together until it creates a uniform mixture with your paddle attachment. Once incorporated, slowly begin to add the dry ingredients into the bowl until it forms little pea shaped crumbles. Then, pour your buttermilk into the mixture and mix for no more than 10 seconds. You want the dough to just come together.

Next, lightly kneed your dough on a floured surface, wrap in plastic wrap, and refrigerate over night.

Preheat your oven to 400 degrees. While the oven is warming up, you can roll out your dough and cut out your biscuits with a biscuit cutter. It is important to use a biscuit cutter because they are usually sharp enough to cut through the dough, as opposed to the mouth of a jar, which will seal the sides of the dough and keep it from rising. Place your cut out biscuits on a baking sheet lined with parchment paper and a sprinkling of flour.

Bake until golden brown, about 15-18 minutes.

This was my first attempt at making biscuits and I think they came out quite yummy. Some of the corners of my biscuits did not rise all the way, though upon further reading, I discovered that this is possibly because I had twisted my biscuit cutter when I pierced the dough. Make sure when cutting your biscuits out to press firmly downward, then raise the cutter straight up to create a clean shape and a airy biscuit.

I served these with some home shaken butter, mixed with raspberries for a raspberry butter spread. Super yummy!

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2 Responses to “Clinton Street Buttermilk Biscuits”


  1. 1 Nella March 15, 2011 at 12:05 am

    They look nice, but a little flat.
    2 suggestions:
    smaller diameter biscuit cutter
    or
    cut straight down into the dough without twisting. Bakers say when you twist, you damage the edges, not allowing them to rise as high.

    keep up the good work!


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