Semiahmoo Resort sous chef Kelly Stanley’s buttermilk biscuits

Serving: 12 biscuits | prep time: 10 minutes, cook time: 12 minutes

Ingredients

• 2 cups all-purpose flour

• 2 tablespoons white sugar

• 2 tablespoons baking powder

• 1 teaspoon salt

• 1 cup cold butter, cubed

• 2 cups cold buttermilk

Let’s make it happen

Preheat your oven to 400 degrees. In a mixing bowl, combine all ingredients except
buttermilk.

Transfer your dry mixture to a food processor and process in 3-4 second bursts until the mixture looks sandy.

Return your dry mixture to the original mixing bowl and gently stir in cold buttermilk until just combined. Be careful not to overmix, or your biscuits will be tough.

Roll your dough out on a floured surface so that it is about 3/4-inch thick. You can cut your circles with a floured glass, a circular cutter or use a knife to cut into squares.

Place on a baking sheet and bake for 10-12 minutes, until golden brown.

Make it your own

Our favorite way to enjoy Chef Kelly’s biscuits is to craft a ‘Biscuits & Gravy’ breakfast sandwich using Misty Meadows Farm eggs and Skagit River Ranch pork breakfast sausage patties with a home-made gravy.

This recipe is excellent with fresh chopped rosemary or chives, shredded sharp gouda cheese, cracked pepper, or minced sundried tomatoes and garlic. Add these ingredients when you mix in your buttermilk for a unique flavor.

Originally from Oakland, California, Semiahmoo Resort’s sous chef Kelly Stanley has lived in Whatcom County for 15 years. She graduated from Bellingham Technical College in 2013 with a culinary arts degree and has worked for Semiahmoo for nearly 10 years. She’s always been interested in food and cooking, and got her first job at a bakery at age 15. She loves learning to cook new cuisines, especially Indian.