Best Uncle Johns Moon Rock Biscuits Recipes

CHEF JOHN'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.

UNCLE JOHN'S MOON ROCK BISCUITS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Line 2 large baking sheets with parchment.
• Pulse flour, baking powder, salt, nutmeg, butter, and 1/4 cup sugar in a food processor until mixture resembles coarse meal. Transfer to a large bowl and stir in raisins and walnuts. Add cream and half-and-half and stir until just combined.
• Drop 4 mounds of batter (about 1/2 cup each) onto each sheet, leaving 1/2 to 2 inches between mounds.
• Stir together remaining 1/4 cup sugar and orange zest and sprinkle over tops of mounds.
• Bake biscuits, switching position of sheets halfway through baking, until puffed and golden, 20 to 25 minutes total. Transfer to a rack and cool to warm, about 10 minutes.