by Chef Matt Gordon of Urban Solace
Makes about 30 biscuits
3 cups pastry flour
3 cups all purpose flour
1.5 tbs baking powder
2 tsp kosher salt
3 sticks unsalted butter
3 cups white cheddar
1.5 cups grated fontina
¼ cup minced chive
2 ½ to 3 cups buttermilk
Sift flour, baking powder and salt in a large bowl. Add butter, chive and cheeses, and mix with a pastry knife or paddle attachment of a mixer. There should be small chunks of butter; this will make the biscuit flaky. Add the milk and slowly fold together. Do not over mix dough. Place on a floured surface and knead 2 or 3 times only. Flatten dough out to about ¾ inch thick and cut in desired shape. Brush the top with egg whites (optional) and bake at 400 degrees for 12 to 14 minutes*. Biscuits should look golden brown when done!
*If you are not using a convection oven it will probably take a bit longer. When the biscuits are golden brown, crack one open to make sure it is cooked inside. If it is not, lower heat to 250 and check again in a couple of minutes!
Orange Honey Butter
1 pound unsalted butter
1.5 tsp grated orange zest
1 tbs honey
½ tbs kosher salt
½ tbs chopped garlic
Whip butter in mixer for 10 minutes until light and airy. Add remaining ingredients and whip for another 3 minutes. Use immediately. Store in refrigerator, but let warm up slightly before using.
Owner and Executive Chef Matt Gordon is a 23-year veteran of the restaurant industry. He has headed numerous kitchens including the highly acclaimed Willi’s Seafood and Raw Bar in Healdsburg, Calif., Hospitality Inc. (Festivities Catering, Picnic People) and Scott’s Seafood, in the heart of Silicon Valley.
When Gordon and his wife had their first child, they made a commitment to raise her on a diet free of artificial ingredients. Gordon then set out to find and create alternatives to artificial products used throughout the restaurant industry, from ketchup and Worcestershire sauce to sodas and maraschino cherries. He felt the same responsibility to his guests as he did to his daughter and has since made major changes to serve food in his restaurants like he does at home – predominantly organic and sustainable, completely free of artificial ingredients, and delicious.
Gordon is recognized for going to extraordinary lengths, searching high and low for purveyors, mostly in the U.S. to bring smartly sourced foods to his guests and has found a formula that allows him to do so without breaking their wallets. He lives personally and professionally by these commitments to health and high quality, providing simple, honest food with exemplary service.
Gordon’s personal accolades include “50 People to Watch” by San Diego Magazine in 2011, “40 Under 40” by San Diego Metropolitan Magazine and “Best Chef” by San Diego Downtown News in 2008.