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The unsung hero of Chrissy Teigen’s second cookbook, Cravings: Hungry for More, is the breakfast & brunch chapter. Every recipe is the type of meal you’d be psyched to be served at a restaurant, and while some are involved, they’re all totally doable. The Blueberry Cream Cheese Pancakes are unreal, but if you’re in the mood for a savory breakfast — or you know, you have room in your life for more than one breakfast option, FINE — you need to try her buttermilk biscuit sandwiches.
This riff is a simplified version of her biscuit recipe. If you don’t have buttermilk on hand, you can easily make your own, using a ratio of 1 cup of milk to 1 tablespoon acid (lemon juice or white vinegar). Mix the two, let them sit for about 10 minutes, and use the thickened milk in your recipe. It will be a little curdled-looking, which I know sounds gross, but it’s necessary for the tangy flavor. There’s no need to strain it.
Soft-scramble some eggs, top with cheese, hot sauce and crispy bacon (or whatever you’re into), and you’ll have an incredible meal. Just don’t skip the buttermilk wash on top of the biscuits. It’s a must for giving it a tangy, almost pretzel-like flavor on first bite.
Buttermilk Biscuits
Ingredients
- 2 3/4 cups all-purpose flour (set aside 1/4 cup for dusting surface)
- 4 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 1 stick cold butter
- 1 cup buttermilk, plus more for brushing top
Instructions
- Preheat oven to 450 degrees F.
- In the bowl of a stand mixer (or using a large bowl and electric hand mixer), mix the flour, baking powder, baking soda, and salt. Cut the butter into small pieces (about the size of your fingernail). Add the butter, mixing on low until you see pea-sized clumps form.
- Pour in the buttermilk, mixing just until a shaggy dough forms. If it’s too dry, add in more buttermilk, one tablespoon at a time.
- Dust a clean tabletop and your hands with flour, so it’s easy to work with the dough. Fold and press the dough into a 6″ x 9″ rectangle. Gently pat the dough, folding it in half, and then in half again. Pat the dough out, until it’s about 1″ thick, forming it back into a 6″ x 9″ rectangle. Use a knife to cut the dough into a grid, forming 6 square pieces. Move the biscuits to an ungreased baking sheet, brush the tops with buttermilk, and bake for about 11-12 minutes, or until the biscuits have risen, are fluffy, and the tops are lightly golden.
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