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Pilot Biscuits
PAIR WITH
Creamy New England–Style Clam Chowder
(PAGE 85)
Smoked Salmon and Celery Root Chowder
(PAGE 86)
A cross between flaky biscuits and crunchy saltine crackers, these little goodies offer crispy layers on the outside and a little softness on the inside, with a yeasty, hoppy flavor that reminds me of sourdough bread. With that sort of flavor profile and texture, they are just begging to be dunked into a rich chowder
.
MAKES
ABOUT
50
BISCUITS
SERVES
6
ACTIVE TIME
15
MINUTES
TOTAL TIME
40
MINUTES
5 Tbsp [75 g] cold unsalted butter, plus 2 Tbsp butter, melted
2
1
/
4
cups [315 g] all-purpose flour
1 Tbsp nutritional yeast
1
1
/
2
tsp baking powder
1 tsp sea salt
1 cup [240 ml] craft lager beer
1.
Preheat the oven to 425°F [220°C].
Line two baking sheets with parchment paper.
2.
Cut the cold butter into
1
/
4
-in [6-mm] dice and place in the freezer to keep as cold as possible.
3.
In a food processor, pulse the flour, nutritional yeast, baking powder, and salt briefly until combined.
Add the cold butter and pulse until it is in tiny bits.
Add the beer and pulse until just combined; the mixture will be quite sticky.
(Alternatively, in a large bowl, whisk the dry ingredients together and cut in the butter with a pastry blender.
Stir in the beer with a wooden spoon.)
4.
Turn the dough out onto a generously floured work surface and pat into a square 1 in [2.5 cm] thick.
Dust the top of the dough with more flour and roll it out into a 15-by-10-in [38-by-25-cm] rectangle.
Brush off any excess flour.
Brush the dough with the melted butter and letter-fold the dough: bring the short edge of the dough up and over to cover two-thirds of the dough.
Fold the opposite short end up and over the double layers of dough to create a ski
Dust the top of the dough with flour and roll it out into a roughly 15-by-10-in [38-by-25-cm] rectangle that is about
1
/
4
in [6 mm] thick.
(Don’t fret if the dough isn’t perfectly rectangular.)
5.
Using a pastry wheel or pizza cutter, cut off the untidy edges of the dough so it is an even rectangle, and set aside the scraps.
Cut the rectangle into strips 2 in [5 cm] wide.
Transfer the strips to one of the prepared baking sheets and cut crosswise into 2-in [5-cm] squares.
Prick each biscuit twice with a fork.
Bake, rotating the baking sheet once, until the biscuits are golden brown and crisp, 15 to 18 minutes.
6.
While the first batch bakes, gather up the scraps and repeat the rolling, cutting, and baking.
7.
Serve the biscuits warm.
GET AHEAD:
Place the unbaked biscuit squares on a parchment-lined plate in the freezer and freeze until solid. Transfer the biscuits to a zip-top plastic freezer bag and freeze for up to 3 months. Bake the frozen biscuits at 400°F [200°C] until golden brown and crisp on the outside, 20 to 25 minutes.