Chef Zeeshan Shah
The Biscuit Man
The standard breakfast sandwich is a build of eggs, cheese and either ham, bacon or sausage. At Chicago's The Biscuit Man, a counter-service spot inside The Long Room restaurant, chef Shah fills made-from-scratch biscuits with less traditional ingredients. The Basic features local goat cheese and housemade tomato jam.
2 1/3 cups all-purpose flour
1¼ tbsp. sugar
1¼ tbsp. baking powder
1¼ tsp. fine sea salt
¼ lb. cold unsalted butter, diced
1 cup cold buttermilk
Beaten egg for wash
Granulated sugar or coarse salt, for garnish
Creamy goat cheese
1. Preheat oven to 425 F. Into mixing bowl, sift together flour, sugar, baking powder and salt. Cut in cold diced butter until mixture resembles coarse crumbs or peas. Add most of the buttermilk, mixing dough with hands until incorporated. Form dough into a flat disk.
2. Cover dough and chill in refrigerator for 20 minutes. On well-floured surface, roll out dough ½-inch thick; fold together like a letter and reroll back to same thickness. Repeat folding and rerolling one more time.
3. With floured 3-inch biscuit cutter, cut dough into circles or squares. Place on parchment-covered or nonstick baking sheet; chill for at least 15 minutes Brush chilled biscuits with egg wash; sprinkle with sugar or salt.
4. Bake biscuits in preheated oven for about 15 minutes or until golden brown. Cool slightly, then split warm biscuits in half. Fill with goat cheese and tomato jam.