One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.

-Luciano Pavarotti and William Wright, "Pavarotti, My Own Story"

Friday, November 12, 2010

Easy, Make-Ahead Thanksgiving: Biscuits with Truffled Herb Butter

Click here for the Thanksgiving intro post and the rest of the recipes.

These delicious biscuits (a buttery, flaky version of homemade bread rolls) have the advantage of being baked at the same temperature as the turkey, and in only 15 minutes. You can dice and refrigerate the butter for the biscuits and mix up the dry ingredients up to a day in advance. On Thanksgiving Day, start making the biscuits about 45 minutes before the turkey is due to come out of the oven. Served with the herb butter, they make a great appetizer and will keep the guests fed while the turkey is resting and the sides are being heated. You can add whatever herbs you like to the butter. I used sage, rosemary and thyme. Don't forget to bring the butter to room temperature before serving. 

I used this recipe. My dough was very sticky and impossible to knead, so I just pinched off lumps of it which I dropped on a baking sheet. Next time, I might decrease the liquid by a couple of tablespoons and try the kneading. Although the biscuits didn't rise as high as promised in the original recipe, they were absolutely delicious. If you don't have buttermilk, simply add 3/4 tbsp vinegar to 3/4 cup whole or 2% milk and let stand for 10-15 minutes. This recipe makes 10-12 biscuits. 

Truffled Herb Butter
The truffle oil is optional but nice if you have it. Don't use more than the indicated amount as it can easily overpower the rest of the ingredients.

1 stick butter, softened at room temperature for 5-10 minutes
2-3 tsp chopped mixed herbs
1/4 tsp truffle oil (optional)

1. Mash all the ingredients together. Taste and season with salt and pepper.

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