This was done three more times before the dough was flattened to about 1" thickness and biscuits cut out. Once all the loose flour had been incorporated into the dough it was turned out onto a lightly floured surface, flattened and folded. The buttermilk and water were weighed, added to the fat/flour mix and everything was quickly mixed together with a spoon. Flour and margarine were weighed into a bowl, I rubbed the fat into the flour with my hands (they used a mixer for this in the clip) until it looked like cornmeal but with a few larger pieces still remaining. First I converted the recipe to baker's percentages which came out like this:įor the first batch I went with two cups of flour, which is 226 grams, and calculated the rest of the ingredients based on the flour weight. The next step was to reduce the amounts to something more manageable. It has a pretty soft consistency which matched what was shown on Food Paradise. They didn't specify the margarine brand so I basically chose the one that was on sale that week (Blue Bonnet).
Since no leaveners were listed I assumed the flour they used was self-rising, and since they are in the south I assumed they were using a soft wheat flour like White Lily (which was convenient since I had some White Lily self rising flour in the pantry!). I had to make a few assumptions about the ingredients. The recipe they gave is for a commercial size batch, it's also very short on details with only the list of ingredients and oven temperature. Travel Channel is playing back-to-back-to-back episodes of Food Paradise and when the episode I saw a fews years back comes on I stop what I'm doing and get ready, just in case it's the version with the recipe.
Sunrise biscuit kitchen fire tv#
Fast forward a few years and again I'm working on the computer with the TV on in the background. I searched on-line but the only version of the clip I could find omitted the recipe part, there seem to be several versions of Food Paradise's Sunrise Biscuit Kitchen clips but I never could find the one that included the recipe description. As I was working on the computer I heard them go over their biscuit recipe, but I was unprepared and by the time I could grab a pen and paper it was over. I've never had the opportunity to try their biscuits myself, but as a southern transplant to a northern state anything biscuit related piques my interest. One of the featured restaurants was Sunrise Biscuit Kitchen in Chapel Hill, NC. An episode titled "Drive Thru Paradise" was on which highlighted places around the country that have outstanding drive-thru offerings. The program on at the time was "Food Paradise", a show on the travel channel that does short clips about various restaurants based around a particular theme. Thank goodness I did, because baby, these Copycat Sunrise Biscuit Kitchen Buttermilk Biscuits.A few years ago I had the TV on in the background while I was working on the computer, as I often do. Granted it was for a huge batch of biscuits (5 lbs of flour huge!!) but it was something I could work with. Until I came upon a newspaper article from The Daily Tar Heel that had the basic outline of their recipe. I've tried other biscuit recipes and they just weren't the same. So this year I went on a mission to find this recipe and boy, it's not easy. mind blown! Their fried chicken biscuit sandwich was so good, we haven't stopped talking about it in 6 years.
North Carolina was our first stop and it was there that our minds were blown by this tiny breakfast sandwich shop in Raleigh. We packed up a small rental car (too small if you ask me) and took our then 9 month old son, my sister and our dog, Penny down the east coast. So about 6 years ago my husband and I decided to take a 2 day road trip down to Atlanta to visit my cousin Soupbelly and her family.
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