Leftovers leftovers what to do with the leftovers?
I made beef short ribs for a client’s dinner the day before last, just chock full of perfectly cooked carrots and onions… and potatoes. Not to mention the tender short ribs not eaten.
I wanted something different besides a soup ( I make a mean minestrone soup from leftover pot roast or short ribs) so decided to “Pot-Pie” the leftovers using a homemade biscuit.
No ordinary biscuit, though… my recipe but adding in flavor elements for something unique. I have plenty of thyme in my summer herb garden I could use… black pepper is a must with slow-cooked tender meat… so yeah. My Black Pepper and Thyme Buttermilk Biscuits.
These biscuits would also be great with sausage and biscuits for breakfast or brunch…. or at a “tea” (does anyone still do Teas?) with homemade Blackberry or Strawberry preserves.
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty
2 cups flour plus extra for work surface
10 tablespoons cold unsalted butter, cubed
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup whole buttermilk
1 tablespoon fresh thyme
2 teaspoons cracked black pepper
Melted butter to brush on after baking
- In a bowl (or a food processor) add your dry ingredients. Gibe it a stir or a few pulses to combine everything. Add the cubed cold butter, and start cutting/rubbing in or pulsing the processor until you have nice pea or bean sized pieces of butter in your dry mixture. Now if using the food processor go ahead and pour the contents out into a large mixing bowl. I like hand mixing and working at this point as to not over work the dough and butter pieces.
- Add the fresh thyme and black pepper and give it a toss or three with a wooden spoon. then add the buttermilk and start mixing with the same spoon.
- Mix until combined and a sucky dough has formed. Turn out, and scrape to bowl clean of dough, out onto a floured surface. Give the dough a couple flips and light smacks on the floured surface to un-sticky the dough. Add more flour to the surface, top of dough and bottom, to keep the dough from sticking. Roll the dough out to about a half inch thickness then begin cutting with a biscuit cutter. You can choose what size of biscuit you will like. I a perfect dozen using my 2 (maybe 3) inch round cutter.
- Bake the biscuits at 475 degrees Fahrenheit on a lightly greased sheet pan for 5 minutes then turn off the oven and let them set in the oven an additional 8-10minutes to brown up. Brush the tops with melted butter and serve warm.