Buttermilk biscuits from Appetites: A Cookbook (page 254) by Anthony Bourdain

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stockholm28 on April 10, 2021

    These are pretty standard buttermilk biscuits although made with all butter. He has you freeze the butter which keeps it well chilled while working into the dough. I deviated from his technique and followed one I learned from Rose Levy Berenbaum’s pie book. Bourdain freezes the stick of butter first, lets it sit at room temp for 5 minutes, and then cuts into cubes. RLB cuts the butter into cubes and then chills in freezer and also chills the flour in the freezer. The biscuits were nice and flaky and I’d use the recipe again. They were delicious right out of the oven but like most biscuits did not age well.

  • averythingcooks on December 10, 2020

    I made these to serve with soup for supper. My mistake was to cut the recipe in 1/2 and only make 4. They were tall and flaky with crisp edges.....just lovely!

  • rionafaith on April 21, 2020

    Great quick & easy biscuits -- nothing fancy here, but perfectly light with crispy tops and edges. I made a half recipe and divided my square of dough into quarters to make 4 biscuits. Mine turned out lumpier and much less square than the picture, but still delicious.

  • Jviney on March 19, 2020

    Quick and easy and delicious. Would not make any changes to this one.

  • alohaanna on May 18, 2017

    Made these side by side with Alice Waters Cream Biscuits from The Art of Simple Food. Bourdain's biscuits have a slightly crunchier bottom, but are lighter and airier than the Cream Biscuits. These is a pretty perfect biscuit recipe. The taste has a slight tang in comparison due to buttermilk, making it perfect for both savory and sweet applications. Loved these. Followed recipe tips to a tee, cold ingredients are key to a good biscuit.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.