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Rocking Breakfast – Recipe #9

June 11, 2015

Standing on line to get into a bar has always seemed like madness. I suppose there could be a few bars which would be an exception, but for the most part they all pour the same booze out of the same bottles. Of course, there are those places which are swimming against the current and doing things differently.

That’s why I’ve found myself standing on line in front of The Low Beat more than once.

Except I’m not going there for drinks. I’m going there for brunch. Chef Josh Coletto brings his Rock N Roll brunch to Albany once a month, and every time it’s a brand new menu packed with local and seasonal offerings on both the sweet and savory side of the midmorning spectrum.

These have been so impressive that even before the doors open at 10:30am there’s a line down the block. This brunch has been discovered, and people have shown that they are hungry for this kind of innovative approach to food. Anyhow, he and I worked out a deal a few months ago. I’d remind people when it’s time for his monthly Rock N Roll Brunch at The Low Beat in Albany, and in exchange he would share one of his recipes from the prior month’s menu.

Except this time, we’re getting a recipe that’s a little bit different. I’ll let Josh explain:

Last month’s menu was a little weird, and I was having a hard time figuring out what recipe to share. So here comes the biscuits.

Josh’s Buttermilk Biscuits

4 cups flour (I like a 1/2 and 1/2 mix of AP and pastry flour)
2 tablespoons baking powder
1/2 teaspoon baking soda
1.5 teaspoons salt
6 tablespoons butter
2 tablespoons shortening or lard
2 cups buttermilk

1. Measure and mix all dry ingredients into a large bowl.
2. Dice butter into small pieces and add along with shortening to the dry. Using your fingers, pinch flat the chunks of butter and shortening. Be sure to leave larger chunks (this will make your biscuits more flakey)
3. Add half buttermilk to the bowl, give one turn. Add the rest of the buttermilk and turn again.
4. Work the dough very gently until mostly moistened but still a shaggy mass. Pour onto a floured work surface.
5. Push the shaggy mass slightly flat and give it a fold in half. Press the dough down again and cut into desired shapes and sizes.
6. Bake at 425 degrees for 13-17 minutes or until golden brown.

Honestly, I’m not sure if I’ll ever make these at home. I like trying to cook clean and as a result I avoid working with flour. That stuff just gets everywhere. But that’s a personal problem.

Chef Josh was very generous to share the recipe for what really seems to be his signature dish. After all, biscuits and gravy are the one thing that’s available every month at the Rock N Roll Brunch. The last time I had Josh’s version of this classic dish was at the Flying Chicken. But maybe this week will be my chance.

Instead of standing on line before The Low Beat opens, I’m hoping to try and see what brunch is like on the later side of service. You know, when some of the menu items have already sold out. This month, I think that would be helpful because there is just too much on the menu that I want to eat.

How could I choose between the scotch egg, the crab benedict, almost summer hash, and pork belly pancakes? Even the sweets look appealing this month. It’s been a long time since I’ve wanted to try everything on the menu.

Hope you get a chance to try it out. These pop ups can be a bit rough around the edges, but overall it’s a great experience that keeps me coming back.

One Comment leave one →
  1. June 13, 2015 8:25 am

    Just wish he would do these every Sunday rather than once a month. Seems like I’m always out of town every time they happen.

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