biscuits d'élote
Let’s just say these are ubicuitous. Sorry we tried. Nevertheless, we hope you’ll take a change on these and pair them with a nice veggie soup.
Happy Barking!
Recipe
les biscuits d'élote
Ingredients:
1 stick cold butter, for extra flavor use European style
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoons fine sea salt
2 1/2 tablespoons of "Everything But the Elote” seasoning blend (Trader Joe’s)
1.5 oz white cheddar cheese, grated
1.5 oz Gruyère, grated
1 cup of buttermilk, plus more for topping
Directions
Cube butter and place in refrigerator until ready to use
Meanwhile, add flour, baking powder, baking soda, and salt, in a bowl and whisk to combine.
Add cubed butter and either cut it into the flour mixture with your hands but rubbing it between your index finger and thumb, but working quickly as to not melt the butter. Continue this until you have a sandy texture.
Add the elote seasoning to the mixture and combine with your hand.
Add the buttermilk and stir to combine until the flour is hydrated.
Dump out onto a lightly floured surface and knead the dough to combine. If it is too dry, work the dough for 30 seconds to 1 minute and if it still doesn’t combine add more buttermilk, one teaspoon at a time. If it is too wet, add more flour, again one teaspoon at a time.
Using a rolling pin, roll the dough to 1-inch thick, divide in thirds, stack them on top of each other, roll out again to 1 inch thick, cut into thirds, and the stack them again. Finally roll out to desired thickness (we did 1-inch again).
Divide the dough into 8 equal rectangles. Combine 2 tablespoons and 1 teaspoon of the elote seasoning. Brush the tops with this butter milk + elote mixture.
Freeze the biscuits for 25 minutes. Meanwhile preheat your oven to 425F.
Bake the biscuits for 18 minutes. Allow to cool slightly before serving.
Want to cut some of the spice or give a little extra glaze? Top the biscuits with a little honey,
