Nick's Sweet Naked Biscuits
Made by: Nick
Adapted from a peach cobbler recipe, these biscuits are the result of a sort of natural selection. While the cobbler was generally well received, there were more than a few Nakedites who were more interested in the cobbler’s biscuit top than the fruit filling. Preferring not to dump perfectly good fruit in the trash, I began to omit the peach part and simply portioned the biscuit batter into individual muffin tins. Hence Sweet Naked Biscuits were born and gastronomic balance was restored to the agency.
Recipe
Nick’s Sweet Naked Biscuits
Servings: 6–8
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Ingredients
2½ cups self-rising flour
⅔ cup granulated sugar
Pinch of kosher salt
2 sticks cold butter, cubed
1 teaspoon vanilla extract
1 cup buttermilk
Directions
Heat oven to 275˚F.
In a large bowl, combine flour, sugar, salt and butter. Mix with your hands until ingredients come together and resemble coarse crumbs.
Add buttermilk and vanilla to your dry ingredients and continue mixing until combined. The dough should have the consistency of very thick porridge (add more buttermilk if it’s too dry).
Butter an 8-cup muffin tin and dollop out enough batter to slightly overfill each cup.
Bake for 40 minutes or until tops form a golden-brown crust.
Let cool a little before serving, but best served warm!
Can’t stand the heat?
Don’t forget to put butter on your biscuits. And jam. And honey. And clotted cream. And a blood thinner. (Totally worth it.)