Advertisement
Texas Q Biscuits
- Makes
8
biscuits - Difficulty
Easy
By Zachary Golper and Peter Kaminsky
Published 2015
In Austin, I worked alongside the talented David Quintanilla at Asti Trattoria, a posh Italian restaurant. David is one of those rare people who are natural chefs. Give him any ingredient, and he can just intuit how it wants to be prepared. If I were more mystical, I would say he’s found a spiritual path to communicating with ingredients. He makes the best beef chili and barbecue brisket I’ve ever eaten, and I just had to invent a biscuit to go with them, for two reasons: first, because Dav
Ingredients
Method
Photos
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
Basic biscuit recipe with cheese and jalapeño added. Really solid. Family liked them. Doesn’t quite reach the next level of awesome you might expect from a top pastry bakery but tastes quite good. Recommend topping with some finishing salt to kick up the flavor a bit.