Biscuits in Seattle
Finding the perfect biscuit is a bit like furniture shopping with Goldilocks. Some biscuits are too hard and dry - like hockey pucks. Others are too delicate to bear the weight of butter or confiture. But at Morsel in Seattle, the biscuits are just right.
The balance between hearty and delicate is what I love about the Morsel biscuit. With their cragged crunchy tops and warm, chewy centers, these biscuits are as perfect with a simple honey butter or tomato jam as they are sliced and stacked into a fried egg and prosciutto sandwich. They are as versatile as they are indulgent - another balance perfectly struck.
Between visits to Seattle, I find solace in perfecting my own homemade biscuits. My go-to recipe is from Pies and Thighs in New York. However, in preparing for this post, I found three biscuit baking tips from Chef Domingo Ramos, creator of the Morsel biscuit. Originally published in the Seattle Times, I offer them for you here:
Chef Ramos' Biscuit Tips
1. Use all-purpose flour rather instead of self-rising or cake flour or other versions. Ramos uses Morbread flour by Pendleton Flour Mills.
2. While some recipes call for lard, Ramos uses salted butter, in part to keep the biscuits vegetarian. “More butter, more better!” he said.
3. Keep ingredients cold. Chill flour in the refrigerator before using it, and work quickly.
(As Reported By Rebekah Denn, Seattle Times)
I firmly believe that honey butter should be a staple in everyone’s fridge. Here is how I make it:
1. In a bowl, soften your butter - one stick should be good.
2. Pour in honey. Not too much, not too little - a tablespoon perhaps?
3. Stir and taste. If you need more honey, add more honey. If you’re using unsalted butter, now is a good time to sprinkle a little salt in.
4. Stir some more. Taste again. Add a bit more honey or salt if needed.
5. Spread on biscuit.