My work on this planet may be just about done.
After a dinner of the Best Porkchops Ever (from heirloom pigs we selected, crossed with a farmer’s hybrid boar from friend farmer Tim, grown with love by our friend Bruce at his farm), I asked daughter Courtney what she would like for school lunch tomorrow.
Answer: pork chop biscuit.
Be still my heart.
So I set about making biscuits. Only to have Southern grandma-channeling daughter Emily hop up to coach me on my biscuit prep skills. Because this girl can make her some biscuits.
And together, we made the World’s Best Porkchop Biscuit. I have eaten me some porkchop biscuits in my time, including the famous ones at the NC State Fair. And I am not exaggerating, this is the best ever.
And it dawned on me, how many of you have never had a porkchop biscuit that didn’t come from Hardee’s? Or Biscuitville. Whatever. This is another one of those foods that is crazy-easy to make, and everyone loves. So here’s how to do it:
Biscuits (Alton Brown’s recipe, it’s the best):
- 2 cups flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons shortening
- 1 cup buttermilk, chilled
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter (or a little bigger), being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
For the porkchop:
Obtain the highest quality porkchop you can find. A thick one, at least 3/4″. None of that boneless crap, either.
Brush it with olive oil. Season with salt and pepper (I like smoked salt for this).
Grill it till about 155F. Just a little pink inside. Yes, it’s safe.
Remove bone and excess fat. Slice it about 3/8″ thick (probably in half). Cut such that it fits on the biscuit.
Place porkchop slices on biscuit and prepare for the magic to happen. A little pat of butter on the biscuit first won’t kill you. Quickly.
Try it paired with a nice of of Nicaragua El Limoncillo Pacamara Peaberry from Muddy Dog Roasting Company.