Nothing like home-made biscuits fresh from the oven. Rich with butter and cheese, the rosemary-infused dough is easy to assemble and bakes up in only 8 minutes. Enjoy them as they are or, even better, use them to sandwich juicy and beefy Brisket Sliders.
As a graduate of the Culinary Institute of America, the country's premier culinary learning laboratory, Executive Chef Evan Percoco has forged a career based on a bold, creative approach to American cuisine and the great range the best in his craft require. He has dazzled the palates of presidents, royalty and rock stars, each receiving the type of personal attention that has become his trademark. It is this element that led to his selection as Resident Chef of Saudi Arabian Prince Khalid Al-Faisal at the consul's estate in Washington DC, and Executive Chef at the Hard Rock Hotel in Orlando, catering to Rock & Roll royalty. It was during his run at the Mayflower Hotel in Washington DC, where he met Lou Carrier. The two formed a creative partnership that led to some of the most successful food and beverage concepts at the Mayflower, Loews Hotels and Hard Rock Hotels. Evan recalls, "When Lou called to say there was an opportunity to work together again doing something 'very different' in Boston, I was all over it!" The result: BOKX 109 American Prime.
Makes 14-20 biscuits depending on scoop size
Equipment
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Comments (1)
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YUM! definitely making these soon! (Oct 19, 2009 6:46:43 PM)