David LeFevre's Bacon Cheddar Buttermilk Biscuits - Digest - Los Angeles magazine
 
 

David LeFevre's Bacon Cheddar Buttermilk Biscuits

The M.B. Post chef shares his recipe

 
The man who earned Water Grill its Michelin stars now has his own spot, M.B. Post, in Manhattan Beach where these cheesy, meaty biscuits come with a smear of maple butter. We think they're the perfect fluffy vehicle for your home-poached Easter eggs this Sunday.
 
*   12 oz (1 ½ cups) Flour (cold)
*    4 ¼ tsp Baking powder
*    1 tsp Salt
*    1 oz (about 1/8 cup) Sugar
*    1 ¼ tsp Baking Soda
*    1 stick Butter (frozen, cut into cubes)
*    1 cup Buttermilk (cold)
*    6 oz  Cheddar Cheese, diced into 1/4 inch pieces
*    6 oz  Bacon (rendered and drained)
*    1 oz (about 1 cup) Chives, chopped
*    1/2 oz (about 1 Tbs) Clarified Butter
*    1/4 oz  (about 1 1/2 tsp) Fleur de Sel

1. Preheat oven to 375
 
2. Combine cold flour, baking powder, regular salt, sugar, and baking soda in a large bowl.
 
3. With two butter knives or a pastry cutter, cut frozen butter into the mix of dry items until the butter is about the size of hazelnuts

4. Add cold buttermilk, cheddar cheese, bacon and chives and fold over until
the dough just forms (do not over mix or your biscuit will be dense and not
flaky)

5. Gently roll out the dough to 1 1/4 inch thickness

6. Cut into 2 1/2 inch squares and brush with the clarified butter and season
with the fleur de sel

7. Bake at 375 degrees F for approximately 12-15 minutes or until golden brown
(you can test to see if the center is cooked by using a toothpick)

8. Let rest 5 minutes and serve!
 
(Makes 12 incredible biscuits)

M.B. POST
1142 Manhattan Ave
Manhattan Beach, CA 90266
(310) 545-5405

Leave a comment:

· Subscribe to comments
Be the first to comment here.

Advertisement

 
more promotions
Subscribe to Los Angeles magazine
 
Close

Advertisement

$(document).ready(function(){ $('#ctl00_MainFull_GenericControl4_uc73867103f2a245958f90e70d1ed893d5_pnlArticleContent').remove('p'); });