The Chef's Circle
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Fried Sage:
Clean and dry sage.
Pull off main stem.
Fry leaves in 350 degree oil for 20-30 seconds till color changes.
Pull to drain on paper towels.
Buttermilk Biscuits:
444g AP Flour
100g Spelt Flour
14g baking powder
5g baking soda
5g salt
225g butter, cold & cubed
170g milk
170g cream
30g lemon juice
Combine all dry ingredients in a bowl and whisk together.
Combine wet ingredients in a separate bowl and set aside.
Take cold butter and toss in dry ingredients.
Turn out dry mix and butter onto bench.
Use the heel of your hand and a bench scraper, to frissage butter into dry ingredients until a shaggy dough forms.
Scrape back into bowl, make a well and add wet ingredients.
Pull dough together till it becomes one mass.
Turn back out onto table, cut into thirds and laminate with cranberries and fried sage.
Use a floured 2” biscuit cutter and cut out biscuits.
Arrange in a prepared 9x9x2 inch pan.
Bake 425 for 18-25 minutes.
Additions: Cranberries, other season fruit.
