saturday morning biscuits & eggs

NOLAchef-saturday-biscuits-buenos-aires The weather took a turn for the worse and the sun seemed to abandon the city for the start of the weekend.

After Friday’s rain I think we were all hoping to wake to sunny skies but it seems as if we’d just have to wait another day.  Come on, Buenos Aires, you’re amazing in the Spring, vamos!

With the dark morning I woke with a roaring appetite.  Francisco too and he begged for medialunas (from Baraka).

There was compromise.  Biscuits won.

I was prepped and movin’ within 15 minutes..  Chino.  Carnecería.  Verdulería.  My spots.  All in my fave t-shirt from D.

Back at the house Biscuit Zone happened.  Probably a two hour project.  It was good!  A little bit of work in all the right ways.  Momo el gato was there.  We talked about the new garden & life.  Nothing too serious.

New biscuit recipes were tested.  Recipes with whole wheat flour.  Others with self rising flour.  There was lots of butter.  Flour everywhere.  Like everywhere.  

Baked eggs happened.  A first since culinary school.  They were good.  A little spillage in the oven thanks to uneven floors resulting in a lingering  burnt egg smell.  That was kind of nasty.  But overall they were tasty.  More pretty than anything really special.

Fran squeezed citrus and got his photographer on as his hunger grew.  I played director.  Momo rubbed our legs and encouraged our mission after soaking up the sun.  Team work a full.  It was a fantastic grey Saturday. NOLAchef-saturday-biscuits-buenos-aires NOLAchef-saturday-biscuits-buenos-aires NOLAchef-saturday-biscuits-buenos-aires NOLAchef-saturday-biscuits-buenos-airesNOLAchef-saturday-biscuits-buenos-aires NOLAchef-saturday-biscuits-buenos-airesNOLAchef-saturday-biscuits-buenos-airesNOLAchef-saturday-biscuits-buenos-aires NOLAchef-saturday-biscuits-buenos-airesNOLAchef-saturday-biscuits-buenos-airesNOLAchef-saturday-biscuits-buenos-airesNOLAchef-saturday-biscuits-buenos-airesNow of all the biscuit recipes that happened I’m still not 100% in love with any of them.  YES they were good and I ate way too many with extreme amounts of butter but there is something about the height that I’m not achieving!  Rooooooar.

A few months back a giant friend from California was in Buenos Aires and we had a moment in the kitchen together.  He came early to Beer Night to show me his biscuit skills and they did not disappoint.

I watched carefully taking mental notes and he sent me the recipe.  Now why is it out of the five times (por lo menos!) I’ve made his biscuits they didn’t come out nearly as gorgeous as his?!  Why, universe, why?!!

Could it be that my baking powder has gone bad?  Or maybe I’m just now using enough?  Some recipes use both baking powder and soda, others none just self rising flour.  Baking is a complicated bitch and I will dominate her.

One of the recipes I found on this pretty cool site called Deep South Dish.  There they have a few secrets and they claim that you must use real buttermilk, not the milk & vinegar version.  Well what if you live in a part of the world with zero real buttermilk?  I wrote to them and am patiently waiting for a response.  Here’s their biscuit recipe with my Argentine tweak.

Southern Buttermilk Biscuits, kind of  ::

  • 1 cup of whole wheat flour (harina integral)
  • 1 cup of self rising flour
  • 3/4 cup of buttermilk (whole milk + squirt of vinegar)
  • 1/4 cup of butter (about 60 grams)
  • pinch of salt
  • fat teaspoon of baking powder
  • 1/4 teaspoon of baking soda

Preheat your oven as they claim you want the hottest of the hottest.  Like 500°F hot.  Maybe that was my issue.  I had it preheated for at least an hour, but considering there is a giant whole cut out in the back of my apartment’s oven I highly assume I can’t reach these drastic temperatures.

You want your ingredients as cold as possible.  I made my buttermilk and put it in the freezer along with my measured out and diced butter and flour.  Let those sit in there for a good bit.

When the oven is ready grab your goods from the freezer and cut the butter into the flour using a pastry cutter, fork, or cold hands.  Work fast!

Add your powder, soda and salt, mix and then the buttermilk.  Mix just til incorporated and either pat out to a rectangle or use a rolling pin and start folding.  Top third down, bottom third up, roll out, rotate and repeat.  Do this a few times.  This will create flaky layers.  Add a bit of flour if things are too wet, but don’t get crazy with it.

After folding get your dough to about an inch high.  Using a biscuit cutter form your biscuits and make sure to not twist while pulling up.  This is a big no in the biscuit world.

Place them on your baking sheet or cast iron, maybe paint a little melted butter on top, toss those bitches in the oven and pray.

Depending on your oven they should be done in about 10-15 minutes.  Serve them warm and with mountains of soft butter and your favorite jam.

If you want to do the baked eggs, grab an oven friendly ramekin and rub it good with butter.  Add a splash of cream, egg, sprinkle of salt & pepper and some fresh herbs if you have them.  Place them in the oven and watch carefully, they cook fast.  Using a rubber spatula or spoon pop them out or serve them directly in the bowls with a splash of hot sauce.

With our leftover biscuits we reheated them and served them with red beans & rice.  I felt like I was back in New Orleans at Popeye’s using the biscuit as a sponge to soak up the creamy beans.

NOLAchef-red-beans-and-rice-with-biscuits NOLAchef-red-beans-and-rice-with-biscuits NOLAchef-red-beans-and-rice-with-biscuits NOLAchef-red-beans-and-rice-with-biscuits NOLAchef-red-beans-and-rice-with-biscuits

If you guys have any biscuit tips, recipes, anything that you’d like to share, by all means SHARE!!  Richard, if you’re reading I feel like you may have some tricks up your sleeve.

This Wednesday we’re having fried chicken & biscuits at NOLA and the biscuits need to shine.

¡Gracias and happy Sunday!



  1. Wendy says

    I’m a southerner in Argentina and completely feel your pain about the no buttermilk thing! Milk + vinegar is not the same. Sometimes I add a scoop of yogurt natural to milk to approximate the consistency. I also find the cream here to be delish in cream biscuits (basically flour and cream). I’ve thought about buying cream and shaking it to make butter and buttermilk, but haven’t gone there yet.

    • lucy says

      I miss the buttermilk too – we use it to make Irish soda bread and nothing tastes the same. Tried milk with lemon juice a couple of times but it doesn’t add that wonderful buttermilk moisture….. Solution= shaking the cream (ja ja!). pero en serio…. two choices
      1.Round up am army of friends to turn that cream into butter milk.
      2.Pop it in the blender and keep an eye – it works a treat.

    • says

      I’m totally going to try the yogurt addition! Over the weekend I did half parts milk/cream (plus vinegar) and it came out a bit better.

      I’m also digging the blender idea!!


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