Ingredients
- 2 ¼ cups all-purpose flour, preferably White Lily or Southern Biscuit brand, plus more for dusting
- 1 tablespoon baking powder
- 1 scant tablespoon sugar
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, preferably European style
- ¾ cup whole milk or buttermilk.
Momofuku Red-Eye Mayo
- 1 large egg
- 1 tablespoon instant coffee
- 2 tablespoons cold water
- 1 ½ teaspoons sherry vinegar
- ½ teaspoon kosher salt
- ½ teaspoon Sriracha, or to taste
- 1 cup grapeseed oil
- Nutritional Information
Nutritional analysis per serving (8 servings)
476 calories; 37 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 19 grams polyunsaturated fat; 30 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 5 grams protein; 48 milligrams cholesterol; 600 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into cubes and add to flour, then pulse until the mixture resembles rough crumbs. Return dough to bowl, add milk and stir until it forms a rough ball.
- Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently roll with a pin. Repeat. Now gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or a 3-inch biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
- Place biscuits on a cookie sheet and bake until golden brown. Serve with sliced country ham and Momofuku Red-Eye Mayo.
Momofuku Red-Eye Mayo
- Combine egg, coffee, water, vinegar, salt and Sriracha in a food processor or blender.
- Start the machine and add the grapeseed oil in a slow, steady stream. Process until the moisture is thick and creamy, then serve.
About an hour
Dining and Cooking