If we’re having a more leisurely morning, I’m make biscuits and chad will make poached eggs. I bake the biscuits on one of my Granny’s old pans and chad poaches the eggs in his grandma’s old egg poacher which makes it just that much more special for us. We’ll still have bacon or sausage and coffee but Chad will also squeeze fresh orange juice that we’ll use to make a few screwdrivers.

—Anthony Sobotik

Ingredients—

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter (as cold as you can get it)
  • ¾ cup whole milk

Directions—

  1. Preheat oven to 450 degrees and butter a baking sheet.  Place two tablespoons of butter on the pan and place in the oven.  Once the butter has melted, this should take only about 5 minutes, remove from the oven and set to the side.
  2. Mix the flour, baking powder, sugar and salt together. Cut the cold stick of butter into pieces no larger than a half inch cube, and blend them into the dry ingredients with a pastry blender until crumb form, roughly the size of peas. Create a well and add the whole milk.  Mix until the dough binds together and is still tacky.
  3. Remove the dough from the bowl and place onto a floured surface. Sprinkle a small amount of flour and form a ball.  Next use your rolling pin to flatten the dough to ½ an inch. Cut out the dough with a round biscuit cutter or do like my Granny often did and use a glass or a jar. Coat the top of the biscuits in the melted butter on the baking sheet and then place on the sheet, buttered side up, about 1/8 of an inch apart.  Bake for about 15 minutes until the tops are a buttery, golden brown.

*Pro tip: to make biscuits that rise, keep the fat cold and avoid over mixing with hands which will warm up the batter. Cut with a sharp cutter, leaving edges raw.


Recipe by Anthony Sobotik and Chad Palmatier

Partners in work and life, Anthony and Chad are the co-founders of Lick Honest Ice Creams. Their exceptional ice cream is a product of Lick’s commitment to sourcing fresh ingredients from Texas farms and simply letting their premium quality shine.