Leah Chase, affectionately known as the Queen of Creole Cuisine, not only shaped the culinary landscape of New Orleans but also left a rich legacy through her recipes.
Among these, her buttermilk biscuits stand out for their simplicity, comfort, and the sense of home they evoke.
These biscuits, characterized by their flaky texture and golden hue, embody the essence of Southern cooking and Chase’s commitment to sharing love through food.
Here, we will guide you through the steps involved in recreating Leah Chase’s iconic buttermilk biscuits, offering tips on what to serve them with, adaptations for various diets, and addressing common questions.
Whether you’re a novice baker or a seasoned cook, this recipe promises to bring a taste of Leah Chase’s kitchen into your home.
Leah Chase’s recipe for buttermilk biscuits is a masterpiece of culinary simplicity, transforming basic ingredients into a dish that’s both comforting and sophisticated.
The process begins with preheating the oven to 450°F and setting the stage for baking.
The dry ingredients—2 cups of all-purpose flour, 2 1/4 teaspoons of baking powder, 3/4 teaspoons of salt, and 1/4 teaspoon of baking soda—are combined in a large bowl, ensuring a uniform mixture.
The next step involves cutting 1/3 cup of shortening into the dry ingredients until the mixture resembles coarse crumbs. This technique is pivotal for achieving the biscuits’ signature flaky layers.
Adding 3/4 cup of buttermilk combines the dough, enriching it with moisture and acidity, essential for the biscuits’ texture and subtle tang.
After mixing, the dough is turned out onto a floured surface, rolled to a half-inch thickness, and cut into rounds with a biscuit cutter. This uniform size is crucial for even baking and optimal rise.
The biscuits are placed on an ungreased baking sheet and baked for 8 to 10 minutes until they turn a perfect golden brown.
These steps, while simple, require precision and care, from the balancing of ingredients to the gentle handling of the dough, reflecting Leah Chase’s philosophy of cooking with love and attention.
The result is a batch of warm, inviting biscuits that are crispy on the outside and tender on the inside, perfect for any meal.
What To Serve With Leah Chase’s Buttermilk Biscuits
Leah Chase’s buttermilk biscuits are a versatile companion to many dishes. For breakfast, they shine alongside scrambled eggs, bacon, and grits or when slathered with butter and jam.
They’re also the perfect vessel for a sausage gravy, turning a simple meal into a hearty feast.
At dinner, these biscuits can be served with everything from fried chicken to seafood gumbo, acting as a sponge to absorb flavors and sauces.
They complement the richness of stews and braises, offering a comforting counterpoint to spicy dishes.
For a lighter option, pair them with a fresh salad and soup, adding a satisfying crunch and warmth to the meal.
During the holidays, Leah Chase’s biscuits become a festive favorite, able to stand up to the robust flavors of Thanksgiving turkey, Christmas hams, and New Year’s Day collards and black-eyed peas. Their ability to bridge meals and occasions underscores their versatility and the central role bread plays in gatherings and celebrations.
While the original recipe is a classic, there are numerous adaptations to accommodate dietary preferences and flavor variations.
For a healthier twist, part of the all-purpose flour can be replaced with whole wheat flour, adding a nuttier flavor and more fiber. Incorporating grated cheese or chopped herbs into the dough before rolling introduces new flavors that can complement specific dishes.
For those avoiding dairy, the shortening can be substituted with plant-based alternatives, and buttermilk can be replaced with almond or soy milk mixed with a tablespoon of vinegar to mimic the tangy flavor and tenderizing effect of buttermilk.
Experimenting with sweet versions is also an option. Adding a small amount of sugar to the dough and brushing the tops with honey or sprinkling with cinnamon sugar before baking transforms the biscuits into a delightful dessert or snack, especially when served warm with a dollop of whipped cream or a scoop of ice cream.
These adaptations showcase the recipe’s flexibility, allowing it to be tailored to different tastes and dietary needs while maintaining the essence of Leah Chase’s beloved biscuits.
Leah Chase’s buttermilk biscuits are a symbol of her legacy and a reminder of the power of food to bring people together.
Whether served as part of a lavish meal or a simple, comforting breakfast, these biscuits carry the spirit of hospitality and love that Leah Chase championed throughout her life.
We love that you can pair them with almost anything, and, as this guide has highlighted, you can even adapt the original recipe if you need to.
So what are you waiting for? Let these biscuits inspire you to cook with passion, gather around the table with loved ones, and share in the joy of a meal well made.
Frequently Asked Questions
Why are buttermilk biscuits so good?
Buttermilk biscuits are celebrated for their tender texture and rich flavor, a result of the buttermilk’s acidity, which tenderizes the dough and adds a slight tanginess that enhances the overall taste.
Is it better to use milk or buttermilk in biscuits?
Buttermilk is preferred for its ability to produce a more tender and flavorful biscuit due to its acidity, which reacts with the leavening agents to create a lighter texture.
Why aren’t my buttermilk biscuits fluffy?
Lack of fluffiness can result from overworking the dough, which develops the gluten and makes the biscuits tough, or from not using enough leavening agent. Ensure your baking powder is fresh for the best rise.
Why do my homemade buttermilk biscuits fall apart?
Biscuits may crumble if the dough is too dry or if there’s insufficient fat to hold them together. Make sure to measure your ingredients accurately and avoid overmixing the dough.
Heat your oven to 450 °F, and in a big bowl, mix together the flour, baking powder, salt, and baking soda.
Work the shortening into the dry ingredients until you get a texture like coarse crumbs, then gently mix in buttermilk until it’s just combined.
Roll out the dough on a surface dusted with flour to a thickness of 1/2 inch, and use a 2-1/2-inch biscuit cutter dipped in flour to cut out shapes. Place these biscuits about 1 inch apart on a baking sheet without greasing it.
Bake for 8 to 10 minutes or until they turn golden brown, then enjoy them while they’re still warm.
I'm Barbara Hunt, the founder of WomenChefs.org. Being a mom of two, I understand the challenges of meal planning and the monotony it can bring.
That's why I created WomenChefs.org, a platform dedicated to showcasing the skills and delicious dishes crafted by amazing women. My goal is to provide a space where women can find delectable recipes that tantalize their taste buds and ignite their senses.
I hope you'll join me in exploring WomenChefs.org and discovering your next favorite recipe. Let's embrace culinary diversity and try something new together!
