An all-around star in the kitchen, these buns are made from tender (but not crumbly) wheat and buttermilk batter that can be used for burgers, BBQ, and sandwiches of all kinds. BBQ Biscuit Bunz feature smoky pulled chicken, creamy slaw, and zesty pickles for a craveworthy entrée.
Directions – BBQ Biscuit Bunz
1. Split the Biscuit Bun in half, following the natural separation.
2. Place the pulled BBQ chicken on the bottom half of the bun.
3. Top the chicken with the creamy slaw, followed by the dill pickle chips.
4. Place the top of the Biscuit Bun on the sandwich.
5. Serve immediately.
CHEF NOTES: For added texture, toast the Biscuit Bun prior to building the sandwich.
Directions – Biscuit Bunz
1. Add the milk and flour to a small saucepan. Place on a burner set to medium heat. Whisk continuously. Once the mixture reaches 150°F, remove the saucepan from the burner. Transfer the mixture to a medium-sized bowl.
2. To the bowl, add the buttermilk, sour cream, and honey. Whisk thoroughly to combine. Loosely cover the bowl with plastic wrap and transfer to the refrigerator. Leave to chill for a minimum of 30 minutes.
3. Sift the pastry flour, baking powder, baking soda, and salt into a large bowl. Add the butter to the bowl. Cut the butter into the flour using a dough blender, fork, or hands until a crumble-like texture has been achieved.
4. Create a well in the center of the flour and butter mixture. Remove the liquid mix from the refrigerator and pour it into the well. Gently fold the mixture together until a shaggy dough has formed.
5. Transfer the dough to a heavily floured work bench. Using floured hands, gently knead the dough until it just comes together and form it into a loose rectangular shape.
6. Using a floured rolling pin, roll the dough into a ½” thick rectangle. Fold one side into the center, then fold the other side on top, creating a trifold. Turn the dough horizontally. Once again roll the dough into a ½” thick rectangle. Repeat the trifold and turn the dough horizontally. For the last time, roll the dough into a ½” thick rectangle and complete the trifold.
7. Roll the trifolded dough into a 16″ x 32″ rectangle. Using a 3 5⁄8″ round metal cutter, cut out 16 rounds of dough. Remove any scraps of dough and discard. Layer 2 rounds of dough on top of each other, creating a total of 8 bun-like stacks.
8. Place the 8 dough stacks onto a parchment-lined ½ sheet pan, ensuring there is at least 2″ of space between each one. Loosely cover the sheet pan with plastic wrap and transfer to the refrigerator. Leave to chill for 2 hours.
9. Preheat oven to 400°F with convection.
10. In a small bowl, whisk together the egg yolk and water until thoroughly combined.
11. Remove the sheet pan from the refrigerator and discard the plastic wrap. Gently brush the tops of the Biscuit Bunz with the egg yolk and water wash.
12. Place the sheet pan in the oven. Bake for 10 minutes. Rotate the pan and bake for an additional 10 minutes or until the tops are golden brown.
13. Remove the sheet pan from the oven and leave the Biscuit Bunz to rest at room temperature for a minimum of 10 minutes prior to use.
14. Serve immediately.
CHEF NOTES: Stacking the dough rounds prior to baking creates a natural separation in the product, much like a traditional bun. For extra tangy biscuits, substitute the milk for whole cultured buttermilk.
YIELD: 8 ea
SHELF LIFE: 2 days