Cart 0
Cart 0

Recipe & Biscuit Tutorial

There are no roadmaps for moving through grief, but there's magic to moving your hands. When I lost my mom, I desperately needed a plan. So I baked. I baked and I baked and I baked because sitting still wasn't an option. Baking gave me steps to follow. Measure. Sift. Grate. Fold. I baked the hell out of some biscuits. It was my therapy, and each session was a time to untangle, to cry and to remember, but always held the promise of a warm, doughy reward. You can bake your way through this. Here's how.

Start by opening your Grief Biscuit Kit. 

You've got:

  • White Lily Flour - the quintessential foundation for Southern biscuits; its low protein and gluten content gives biscuits a fluffier, lighter texture
  • Bonne Maman honey pot - "Bonne Maman" is French for Granny and uses the same simple techniques from kitchens generations ago
  • Handheld Grater - grate away your sadness, or just the butter into the flour, which will create little pockets or buttery goodness
  • Biscuit Cutter - always flour it, never twist it
  • Parchment Paper - to minimize the mess for easy baking sheet clean up

You'll need: 

  • 1 stick of frozen salted, sweet cream butter (1/2 cup)
  • 1 cup of buttermilk

Let's do this.

  1. Preheat the over to 475 degrees. Nailed it.
  2. Pour 2 cups of flour into a medium bowl. Put 1/2 cup of flour aside.
  3. Grab your handheld grater and shave 1 stick of frozen butter into bowl.
  4. Place mix in fridge for 10 minutes. Cold ingredients + hot oven = best fluff to the biscuit.
  5. Remove from fridge. Create a well in the middle of your mixture. Pour 1 cup of buttermilk in and stir it all 15 times.
  6. Flop the dough onto a large piece of floured plastic wrap.
  7. Fold the plastic wrap over the dough and press down into a 1-inch rectangle. Fold the dough in half again and press it back into a 1-inch rectangle. Repeat folding and pressing 5 more times. This is what creates the flakey layers.
  8. Dip biscuit cutter into flour before pressing into dough each time. Don't twist on way up.
  9. Place each raw biscuit on a parchment paper-lined cookie sheet, and bake for 15 minutes. 
  10. Brush with butter and enjoy with honey or jam.