It’s 10 p.m. Do you know where your Bambino Plate (scrambled eggs, bacon, biscuit, and honey butter) is?
Try Tasty n Sons, the friendly neighborhood stuff-your-facery in Portland, Oregon, where the most important meal of the day (yeah, that’s right. You heard us: breakfast) transcends the weekend and goes late into the night (griddled bacon-wrapped dates with maple syrup and almond anyone?).
If you can’t get to North Williams anytime soon (which we really hope you do), whip up a batch of chef Kyle Prewitt’s biscuits at home.
Tasty n Sons Buttermilk Biscuits
Makes about a dozen
3 c. pastry flour
3 c. all-purpose flour
1 tbsp. plus 1 tsp. sugar
2 tbsp. baking powder
1 tsp. baking soda
1 tbsp. salt
12 oz. cold butter
2¼ c. buttermilk
1. Preheat oven to 375°.
2. Sift all dry ingredients into a large bowl and mix well.
3. Using a box grater, grate cold butter into dry ingredients and mix well.
4. Add buttermilk and gently knead dough until the mixture becomes homogeneous. Do not overmix. The butter should remain cold throughout the mixing process.
5. Roll dough to about 1 inch thickness and sprinkle a layer of flour over the top. Lift up half the dough and fold it onto itself. Sprinkle the top again with a layer of flour and repeat the folding technique. Roll dough to desired thickness (about 1 inch). Cut to shape.
6. Lay biscuits on a sheet tray lined with parchment paper and paint the tops with melted butter. Bake 12 to 15 minutes until completely cooked through.
Tasty n Sons, 3808 North Williams Avenue, Portland (503-621-1400 or tastynsons.com).
Photo: David L. Reamer