During my shifts at the restaurant where I used to work, I unapologetically “snacked” on dozens of hot biscuits (ensuring they tasted right, of course).

One of the charming features at Flea Street was the amuse-bouche, which consisted of freshly baked biscuits delicately topped with sesame seeds, served with softened butter and flaky salt. It was often complemented by “A Taste of the Season,” which was usually a sneak peek of the produce currently in season—peas, peppers, strawberries, and other delicious ingredients from their local garden.

This small detail was romantic—one that I often reference when conceptualizing the kind of dining experience I want to emulate in my own home as I grow older, have kids (God willing), and host more frequently.

All that’s to say…

Those biscuits were legit.

One of the more interesting details about them, though, was that they could only be made by one veteran line cook, who had been working at the restaurant for decades. When I’d ask the pastry chef, how that could be, she’d chalk it up to his technique, which was seemingly difficult to copy.

While these biscuits aren’t anywhere near what Flea Street’s are, out of respect (and integrity, to be honest), they’re heavily inspired by them.

And they’re also legit, just slightly different.

Bake-As-You-Go Buttermilk Biscuits

Makes 8 (1 ½” x 2”) biscuits | Prep Time: 10 minutes | Bake Time: about 15-20 minutes

Ingredients

• 1 ½ cups (215 g) All-Purpose Flour

• 1 ½ tsp (4 g) Kosher Salt

• 1 ½ tsp (3 g) Baking Powder...