Biscuits and Momofuku Red-Eye Mayo
- Total Time
- About an hour
- Rating
- Comments
- Read comments
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Ingredients
- 2¼cups all-purpose flour, preferably White Lily or Southern Biscuit brand, plus more for dusting
- 1tablespoon baking powder
- 1scant tablespoon sugar
- 1teaspoon salt
- 6tablespoons cold unsalted butter, preferably European style
- ¾cup whole milk or buttermilk
- 1large egg
- 1tablespoon instant coffee
- 2tablespoons cold water
- 1½teaspoons sherry vinegar
- ½teaspoon kosher salt
- ½teaspoon Sriracha, or to taste
- 1cup grapeseed oil
For the Biscuits
For the Mayonnaise
Nutritional analysis per serving (8 servings)
449 calories; 42 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 21 grams polyunsaturated fat; 16 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 4 grams protein; 329 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
To Make the Biscuits
- Step 1
Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into cubes and add to flour, then pulse until the mixture resembles rough crumbs. Return dough to bowl, add milk and stir until it forms a rough ball.
- Step 2
Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently roll with a pin. Repeat. Now gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or a 3-inch biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
- Step 3
Place biscuits on a cookie sheet and bake until golden brown. Serve with sliced country ham and Momofuku Red-Eye Mayo.
To Make the Mayonnaise
- Step 4
Combine egg, coffee, water, vinegar, salt and Sriracha in a food processor or blender.
- Step 5
Start the machine and add the grapeseed oil in a slow, steady stream. Process until the moisture is thick and creamy, then serve.
Private Notes
Comments
Only after making the red-eye sauce with 1 tbsp instant coffee in dried form and tasting a bitter, not even enjoyable sauce did I think that the writers of this recipe might have been referring to liquid coffee. That was a mistake that could easily have been avoided if the ingredients list was more clear on what instant coffee means.
Only after making the red-eye sauce with 1 tbsp instant coffee in dried form and tasting a bitter, not even enjoyable sauce did I think that the writers of this recipe might have been referring to liquid coffee. That was a mistake that could easily have been avoided if the ingredients list was more clear on what instant coffee means.
Coffee being the key to "red-eye", as in Edna Lewis' red-eye gravy served with country ham, in her and Scott Peacock's wonderful book, The Gift of Southern Cooking (a real treasure). Leftover coffee is a great ingredient in many things that can take a liquid ... including boiling down over-ripe fruit for a compote. Clever to add it to a mayo, as here. Really admire David Chang. This combo (ham, biscuit, mayo) is really a riff on that Lewis-Peacock Sunday dinner.
This recipe is so simple and delicious. I use the red eye Mayo on everything! My biscuits weren’t too fluffy- so that will take some workshopping.