Bobby Flay Biscuit Recipe Throwdown Recipes

BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together.
• Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack.

STICKY BUNS

Steps:

• Butter a 9 by 13-inch baking pan.
• Combine the sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Pour the glaze into the prepared pan, and scatter the nuts over the top.
• Sprinkle yeast over warm milk with a pinch of the granulated sugar; set aside until foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk.
• Whisk the flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead the dough on a floured work surface until soft and elastic, 6 to 8 minutes. (Dough will be soft and elastic, but not terribly sticky.) Shape into a ball, brush with a little melted butter and put into a large bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
• Knead the dough and reform into a ball. Return to the bowl, cover with buttered plastic wrap and refrigerate for 4 hours.
• Roll the dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space the rolls in the pan. Cover and let rise, at room temperature, until doubled, about 1 1/2 hours.
• Preheat the oven to 350 degrees F.
• Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.

BLACK PEPPER BISCUITS WITH ORANGE-BLUEBERRY MARMALADE

Steps:

• For the jam: Using a vegetable peeler remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel and discard remaining white part of the peel from fruit. Chop fruit pulp, reserving any juice and set aside. Place the peels, water and baking soda in a saucepan. Bring to a boil over high heat. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit and juice and cover. Simmer an additional 10 minutes. Stir the 6 cups sugar into the prepared fruit in the saucepan. Add the butter to reduce foaming. Bring mixture to a full rolling boil on high heat stirring constantly. Stir in pectin. Return to a boil and boil exactly 1 minute, stirring constantly. Stir in pectin. Remove from heat and skim off any foam with metal spoon. Toss the blueberries with honey. Place into a small saucepan and cook over medium heat for 1 minute. Scoop out blueberries and add to marmalade. Reduce liquid to a syrup and stir into the finished marmalade. Serve at room temperature.
• For the biscuits: Preheat oven to 450 degrees F. Combine flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and pulse until the mixture just begins to come together. Scrape the dough onto a lightly flour counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper; brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with melted butter.

BISCUITS AND GRAVY

Steps:

• In a large pot, add sausage and cook until browned and cooked through. Drain grease and add flour to sausage. Cook over medium-high heat until the sausage is well-coated with the flour. Add milk and stir until desired thickness and add salt and pepper, to taste. Serve with biscuits.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

BOBBY FLAY THROWDOWN BLONDIES

Steps:

• Preheat oven to 350 degrees F. Butter and line a 9 by 9 by 2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too.
• Whisk together the flour, baking powder and salt in a medium bowl.
• Melt the butter in a medium saucepan; add both sugars and whisk until combined and sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour and whisk until just incorporated. Fold in the chocolate chips, toffee chips and almonds and transfer the mixture to the prepared pan.
• Bake for 24 to 27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.