How to make it

  • for the soup:
  • Melt 1/4 cup butter over medium-low heat. Add minced shallot, diced celery, and diced carrot. Sauté for about 6 minutes. Stir in flour until well blended. Add the concentrated stock and whisk in the water. Cook, stirring frequently, until vegetables are just tender, about 10 minutes. Stir in the heavy cream. Taste and add salt and pepper, as needed/thicken with slurry if needed.
  • for "croutons":
  • Preheat the oven to 375 degrees F. Sift the self-rising flour, cake flour, baking powder, baking soda, sugar, and salt into a large bowl. Using your fingers or a pastry cutter, work the 4 tablespoons cold butter into the flour until the pieces are pea size. Mix in the grated cheese and herbs. Add buttermilk to the flour mixture and, with a fork, stir just until comes together to form a dough.
  • Sprinkle some of the all-purpose flour on a work surface and place the dough on top of the flour. Using your hands, press the dough into a 1/2-inch-thick disk about 8-inches in diameter. Using a mini round cutter dusted with flour, cut out dough rounds. Be sure to press straight down when cutting the dough (a twisting motion will prevent the dough from rising). You will need to reform the scraps of dough to make more biscuits. Do this by pushing the scrap pieces together and pressing them into a 1/2-inch-thick disk.
  • Place the biscuits on a small sheet pan and brush the tops with the 2 tablespoons melted garlic butter. Bake in the oven for 10 to 12 minutes, or until golden brown. Allow to cool briefly.

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