The last few weeks I have been struggling with motivation in all areas of my life, especially in the kitchen. I have eaten out a lot and when I am in the kitchen it is to make simple things I have no interest in posting or have already posted. The one exception to this is these Everything Biscuits. I love them!!!! I make them almost every other day to take to work with my lunch. I hope you enjoy them too.
1 tsp poppy seeds
1 tsp sesame seeds
1 tsp onion flakes
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
4 TBS butter, cut into 1/2″ cubes and chilled
3/4 cup plus 2 tablespoons buttermilk
Preheat oven to 450 degrees. In a small bowl, combine the poppy seeds, sesame seeds, and onion flakes. Set aside.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir well. Using your fingers, work the butter into the flour until the mixture resembles course crumbs. Using a wooden spoon, stir in the buttermilk until the dough resembles a shaggy mass. Stir in half the poppy seed mixture. Turn the dough out onto a lightly floured surface and pat it out until it is about 1″ thick. Using a 2 1/2 inch round biscuit cutter or glass, stamp out the biscuits as close together as possible. Transfer the biscuits to the prepared baking sheet. Pat the scraps together and cut 1-2 more biscuits. Refrigerate the biscuits for 1 hour (it is okay to skip this step if you don’t have the time.). Before baking, lightly brush each biscuit with buttermilk and sprinkle with the remaining seed mixture. Bake 15 – 20 minutes, turning the pan half way through the baking time.