Biscuits is a recipe that has been around for quite some time. It is a recipe that could not possibly get better or perfected. However, this recipe for Gas Station Biscuits from Vivian Howards book, This Will Make It Taste Good is a complete win in every way.
Published February 20, 2023
Disclosure
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Cost
Making biscuits from scratch is the best way to make them. Hands down.
They are fluffier, easy to make and so tasty.
Below is the cost breakdown for each of the ingredients included in this recipe for Gas Station Biscuits.
2 cups grated Parmigiano Reggiano $7.00
2 cups shredded Fontina $3.49
1/3 cup mayonnaise $0.25
1/2 teaspoon ground black pepper $0.01
2 1/2 cups flour $0.50
1 tablespoon granulated sugar $0.10
1 tablespoon kosher salt $0.01
2 1/2 teaspoon baking powder $0.10
1 teaspoon baking soda $0.05
10 tablespoons cold unsalted butter $1.00
1 1/2 cups buttermilk $0.34
2/3 cups Little Green Dress $4.00
The cost to make this recipe for Gas Station Biscuits is $16.85 for eight servings.
That makes each cost $2.10.
This recipe from Vivian Howards book, This Will Make It Taste Good is found on page 14-15.
You can find it at most bookstores or online from Amazon. Click the link above to get your copy!
Tyler and the boys gave it to me for Christmas this past year. It is filled with simply delicious and flavorful recipes. This is the second recipe I’ve made from Vivian’s cookbook and we are so in love with it that it was made twice already since.
Recipe
Ingredients
2 cups grated Parmigiano Reggiano
2 cups shredded Fontina
1/3 cup mayonnaise
1/2 teaspoon ground black pepper
2 1/2 cups flour, plus more for kneading
1 tablespoon granulated sugar
1 tablespoon kosher salt
2 1/2 teaspoon baking powder
1 teaspoon baking soda
10 tablespoons cold unsalted butter
1 1/2 cups buttermilk
Nonstick cooking spray
2/3 cups Little Green Dress, drained of liquid
Directions
1. Firstly, preheat the oven to 350 degrees Fahrenheit.
2. Cut aluminum foil into eight 6 X 6-inch squares of foil and then set them aside.
3. Place a baking sheet on the countertop, arranging the foil sheets on the baking sheet in a single layer, then set aside.
4. Use a Microplane to shred the Parmigiano Reggiano cheese and also shred the Fontina cheese with a box grate into a bowl.
Fontina cheese is such a soft cheese and will not be shredded with a Microplane, but it will be with a box shredder.
5. Add the mayonnaise to the cheese and pepper, and then stir the mixture together well with a spatula.
Mayonnaise is the easiest recipe to make, as long as you have the time and equipment to make it quickly. Click the link below for the recipe for how to make Mayonnaise from scratch.
The #1 tool you need to make mayonnaise is a Cuisinart Food Processor with the chopping blade attachment.
6. In a large bowl, measure and then add the flour, sugar, salt, baking powder and baking soda, whisk well to combine.
7. Using a box shredder, grate the cold butter into the flour mixture and then stir well to combine, to the consistency of peas.
You can either use a box shredder to shred the butter or cut the cold butter into 1/4-inch cubes and cut it into the flour mixture with two knives. Using a box shredder is so much easier than the traditional method of cutting butter in.
8. Add the buttermilk and use a spoon to stir it well into the flour mixture until the dough comes together.
However, if you do not have buttermilk, rest easy, you can make it!
In a microwave safe measuring cup, warm 2 tsp butter and 1 tablespoon milk, then add the rest of the milk to the melted ingredients. Then, add the buttermilk to the recipe as directed.
By warming the milk with the butter, you then avoid the butter clumping back into the cold milk.
9. Sprinkle flour onto a clean countertop and then turn out the dough onto the countertop, sprinkling extra flour onto the top of the biscuit dough.
10. Fold the dough over onto itself four times, then knead the dough gently trying not to overwork it. Additionally, incorporate more flour as needed to keep the dough not sticking to the countertop.
11. Work the surface of the dough until it is a 10-inch square that is 1/2 inch thick.
You can either use a rolling pin to do this step or press out the biscuit dough with your fingertips.
Both ways work and maintain the doughs fluffiness, however, using a rolling pin with this dough gets messy.
12. Then, using a pizza cutter, cut the dough into sixteen 2-inch squares.
13. Spray each foil sheet with non-stick spray and then place 1 dough square into the center of each foil sheet.
14. Top each biscuit with 2-3 tablespoons of the cheese mixture and then gently spread it over the dough.
15. On top of the cheese, place 1 tablespoon of the Little Green Dress (LGD), then without pressing down, gently spread the mixture around the cheese.
Make sure the LGD is drained of any liquid before this step, use a mesh strainer to drain any liquid out.
The LGD liquid can go back in with the rest of the dressing and then stored in the fridge for up to a month.
16. Top each with the remaining biscuits and then fold up the foil corners making sure to NOT press the biscuits down at all, just gently place them on the LGD.
Make sure to NOT close the foil over the biscuits, just use it as a boarder between the biscuits and to keep the cheese near them while baking.
17. Bake the Gas Station Biscuits for 22 to 25 minutes in the middle rack of the oven, or until they are browned slightly.
Finally, serve them warm or at room temperature. The Gas Station Biscuits will slide easily right off of the aluminum foil, seriously, it is amazing. All our boys were fascinated at how easy they came right off the foil.
~Monica
These Gas Station Biscuits were so amazingly fluffy and so flavorful. The mix of the Fontina cheese and Parmigiano Reggiano was so creamy and smooth, blending with the blast of umami from the olive, caper and anchovy LGD mixture to form a robust taste.
Gas Station Biscuits Recipe
Gas Station Biscuits
Equipment
- Non-stick spray
- Rimmed baking sheet
- Aluminum Foil
Ingredients
- 2 cups Parmigiano Reggiano grated
- 2 cups Fontina shredded
- 1/3 cup Mayonnaise
- 1/2 tsp Ground Black Pepper
- 2 1/2 cups Flour plus more for kneading
- 1 Tbsp Sugar
- 1 Tbsp Salt
- 2 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 10 Tbsp Butter unsalted, cold
- 1 1/2 cups Buttermilk
- 2/3 cup Little Green Dress drained
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cut aluminum foil into eight 6 X 6-inch squares of foil and then set aside.
- Arrange the foil sheets on a rimmed baking sheet in a single layer, then set aside.
- Use a Microplane to shred the Parmigiano Reggiano cheese and also shred the Fontina cheese and place it into a bowl.
- Add the mayonnaise to the cheese and pepper, and then stir together well.
- In a large bowl, measure and then add the flour, sugar, salt, baking powder and baking soda, whisk well to combine.
- Using a box shredder, grate the cold butter into the flour mixture and then stir well to combine, to the consistency of peas.
- Add the buttermilk and stir it well into the flour mixture until the dough comes together.
- Sprinkle flour onto a clean countertop and then turn out the dough onto the countertop, sprinkling extra flour onto the top.
- Fold the dough over onto itself four times, then knead the dough gently trying not to overwork it. Additionally, incorporate more flour as needed to keep the dough from sticking to the countertop.
- Work the surface of the dough until it is a 10-inch square that is 1/2 inch thick.
- Then, using a pizza cutter, cut the dough into sixteen 2-inch squares.
- Spray each foil sheet with non-stick spray and then place 1 dough square into the center of each foil sheet.
- Top each biscuit with 2-3 tablespoons of the cheese mixture, making sure to gently spread it over the dough.
- On top of the cheese, place 1 tablespoon of the Little Green Dress, then without pressing down, gently spread the mixture around the cheese.
- Top each with the remaining biscuits and then fold up the foil corners making sure to NOT press the biscuits down at all, just gently place them on the LGD.
- Bake the Gas Station Biscuits for 22 to 25 minutes in the middle rack of the oven, or until they are browned slightly.
- Finally, serve them warm or at room temperature.
Notes
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