I would jump at the chance to have a platter full of plain buttermilk biscuits and gravy any day, anytime. The reality is, I rarely get to indulge in this particular favorite, but when I get the chance, I go for it. Really, I just love warm, freshly baked biscuits and am not too picky how they come. Although I was tempted to make the traditional type, I opted for more unconventional flavors to satisfy my curiosity. As it turned out, blistered shishito peppers go great with smoked sea salt and the smokiness in both chile and salt enhance each others flavors nicely.
adapted from The Art of Simple Food by Alice Waters
yield: 8, 1.5″ biscuits
Preheat oven to 400 degrees, F
6 shishito peppers, blackened, cooled, and rough chopped. Set aside.
2 bunches scallions, chopped and set aside.
1.5 cups all purpose flour
1/4 tsp salt
2 tsp baking powder
3/4 stick cold butter, cut into small pieces
3/4 cup heavy cream
smoked sea salt
Combine all dry ingredients in a large bowl. Using a whisk, gently whisk the ingredients to combine.
Put dry ingredients and butter into a food processor and process just until butter pieces resemble peas. Alternatively, you could skip the food processor and cut in the butter by hand with a pastry blender or fork.
Reserve 1T heavy cream and add the rest to the flour and butter mixture. Add the chopped peppers and scallions. Mix with a fork just until it comes together (there will be some dry bits). Turn the mixture out onto a lightly floured work surface and gently knead just until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
After dough has rested 30 minutes, roll out on a lightly floured surface until dough is 3/4″ thick. Cut into 8, 1.5″ circles or squares. Brush with the reserved cream and sprinkle with smoked sea salt. Bake on a parchment lined sheet pan for 17 minutes or until biscuits are cooked through and golden.