A Year-Round Guide to Franklin and Nantahala

Yield: 12 small or 6 large biscuits. 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon sugar 1 teaspoon salt 1 cup whole buttermilk, chilled

Rosemary and Goat Cheese Strata

Yield: 12 small or 6 large biscuits. 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon sugar 1 teaspoon salt 1 cup whole buttermilk, chilled

Yield: 12 small or 6 large biscuits.

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sugar
1 teaspoon salt
1 cup whole buttermilk, chilled
8 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing

Preheat oven to 425°. Line a rimmed baking sheet with parchment paper and lightly grease with cooking spray.

In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. In a small bowl, stir together chilled buttermilk and melted butter. The mixture will look curdled. Use a rubber spatula to stir the buttermilk mixture into the flour mixture just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.

Using a greased ¼-cup measure, portion the dough and drop biscuits onto the prepared baking sheet, spacing each about 1½ inches apart.

Bake biscuits until tops are golden brown, 13 to 15 minutes. Remove from oven and brush with additional melted butter. Serve warm.

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This story was published on Jan 31, 2022

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.