Up until last year, I pretty much ignored radishes. Besides being tossed into a salad or perhaps carved into a rose, I wasn’t reallysure of their purpose. But after weeks of having them in my CSA share last season, one week I resisted adding them to the swap box and decided to take them home and roast them. That dish changed my view of radishes. Next I discovered the perfect combination of sliced radishes, slightly salted and layered on a baguette with a pat a butter. Tangy, peppery, salty, creamy – this is how simple food can create taste bud harmony.
Based on those ingredients and a recent Twitter #SpiceChat discussion on chives led to this recipe that highlights the humble spring radish – these biscuits would also make a pretty presentation for Mother Day’s or any spring luncheon celebration. And since salt and butter are also sharing the spotlight, I used gorgeous yellow Kerrygold butter and this beautiful coral pink Himalayan salt. (Here’s a recent “salt primer from Food52: 10 Salts to Know.)Print
Salted Butter Radishes on Chive Buttermilk Biscuits
Perfect for a tea party, Mother’s Day celebration or spring brunch – Salted Butter Radishes on Chive Buttermilk Biscuits.
- Yield: 24 biscuits. 1x
- 1 1/4 cups all-purpose flour
- 1 cup whole wheat pastry flour
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, chilled
- 3/4 cup + 2 tablespoons buttermilk
- 3 tablespoons chopped fresh chives
- 1 tablespoon unsalted butter, melted
- 1 tablespoon buttermilk
- 10 – 12 radishes, thinly sliced
- 1/2 cup unsalted butter
- Specialty salt (like Himalayan or Alaea Hawaiian)
- Preheat oven to 425 degrees F.
- In a large bowl, whisk together flours, baking powder, baking soda, sugar and salt.
- With a pastry knife or 2 knives, cut chilled butter into flour mixture until butter is pebble sized and mixed into dough.
- Add buttermilk and chives and just mix until dough comes together.
- Turn out onto a floured surface, knead a few times until dough forms a ball.
- Carefully roll out dough into 1/2-inch thickness and cut into 2-inch circles using dough cutter or cookie cutter.
- Place on greased tray. Continue until you cut 24 biscuits.
- Whisk together 1 tablespoon melted butter and 1 tablespoon buttermilk. Brush onto tops of biscuits.
- Bake for 12 – 14 minutes until just golden brown. Cool on a rack.
- Cut biscuits in half. On one half, spread with 1 teaspoon of unsalted butter, layer with sliced radishes and sprinkle with pinch of salt. Cover with other biscuit half. Repeat for all 24 biscuits.
Do you like radishes? How to you like to prepare/eat them?