We’re about to embark on a journey you’ve probably never thought of before. I’m sure you’re familiar with the biscuit. Buttery, flaky and sometimes served with bacon, eggs and cheese. BUT! Have you ever thought about adding bitters to your biscuits? No. You haven’t. In this recipe, Hella Bitters Orange adds a subtle essence of orange. It gives a nice floral note to the breakfast classic.
The idea for a good biscuit is to not overwork the dough after mixed and have ice cold butter that will melt and yield some flakiness.
Buttermilk Biscuits with Orange Bitters:
1 1/2 Cup All Purpose Flour
1 1/2 Cup Cake Flour
1 Tablespoon Baking Powder
1 Teaspoon Salt
3/4 Teaspoon Cream of Tartar
1 Teaspoon Orange Zest
1/2 Cup Unsalted Butter (1 Stick)
1/4 Shortening (Vegatable used here)
1 1/4 Cup Buttermilk
4 Teaspoons HB Orange Bitters
For the biscuits- Preheat oven to 450. In a large bowl stir together flours, baking powder, sugar, salt, cream of tartar and orange zest. Cut in butter and shortening until mixture resembles coarse crumbs (I use my hands here). Make a well in the middle of the flour mixture and pour in buttermilk and Bitters. Using a fork stir together until moistened. Turn the dough out onto a lightly floured surface. Knead the dough by folding and pressing until the dough holds together. Pat or lightly roll the dough out to about 1 1/4 inches. Cut dough into rounds using a biscuit cutter. Place rounds onto an un-greased baking sheet. Bake for 12-15 minutes or until biscuits are golden brown.
*Recipe adapted from Southern Souffle.com*
So, what shall we have with our biscuits? Peaches. Because it’s summer and it’s time for peaches. I suppose you could have strawberry shortcakes however, peaches are better. This peach shortcake is better than your Grandmother’s Peach Cobbler…sorry Grandma.
2 Peaches [Peeled]
1/2 Cup Light Brown Sugar
1 Tablespoon Granulated Sugar
2 Tablespoons Butter
1 Teaspoon Pumpkin Pie Spice [Or more to taste]
1 Teaspoon Cinnamon [Or more to taste]
A Dash of Freshly Grated Nutmeg
A Splash of Vanilla Extract
A Pinch of Kosher Salt
1/2oz. Grand Marnier [Optional]
10 Dashes HB Orange Bitters
*Add sugars to a cast iron or sautée pan. Warm on medium-low heat until sugars begin to liquify. Add peeled and sliced peaches, butter and remaining ingredients to the caramel. If you want to get a little fancy and flambé the Grand Ma, feel free. Cook the peaches for 10-15 minutes or until the peaches are just soft and they’ve released some juices into the caramel. Let the mix cool (as we’ll be adding whipped cream) or serve slightly warm over biscuits.
Bitter Whipped Cream:
1 Cup Whipping Cream
1 Tablespoon Powdered Sugar
4 or 5 Dashes HB Aromatic Bitters
Whip chilled cream (a cold bowl helps, too), powdered sugar and bitters by hand or with a electric mixer until soft peaks form. Chill.