Chef Rashad Frazier’s Buttermilk Biscuits

Chef Rashad Frazier knows a thing or two about southern cooking. The man behind the brand, Pulled Together, and new catering company, Yoshi Jenkins, Frazier hails from North Carolina. But it’s New York that this creator of curated culinary brands is bringing his southern flavor to. Enticing the city crowd with rich, sophisticated food rooted in the soulful traditions of the African American kitchen, Chef Frazier debuted his buttermilk biscuit recipe at BKLYN DESIGNS in 2016. There he showcased his innovative style with homemade biscuits that looked like they came from a 5-star restaurant and tasted like they were right out of grandma’s kitchen. Mixing down home style with an upscale, modern flair, this chef uses food as a way to bring us back to our roots.


1/2 cup butter (1 stick), frozen

2 1/2 cups self-rising flour

1 cup chilled buttermilk

Parchment paper

2 tablespoons butter, melted

Preheat oven to 475°.  Chop or if you can grate frozen butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.

Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky. 15 is the number of times before the dough starts to become over mixed which results in tough biscuits. 

Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. Folding process creates the flaky layers we all love. 

Roll dough to 1/2-inch thickness. Cut floured round cutter, reshaping scraps and flouring as needed.

Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475° for 15 minutes or until lightly browned. Brush with melted butter.


Micole Rondinone