She calls it, “the perfect breadbasket,” and when it comes from Chef Elle Green, you know it has to be true! 

Chef Elle says restaurants often offer patrons complimentary bread as a precursor to the appetizer. When entertaining, she is no different. Whether throwing a backyard barbecue or an elaborate spread, she shares just how easy it is to prepare the perfect breadbasket!

Biscuit Nibblers (yields 48-52 pieces)
2 ½ c all-purpose flour
all-purpose flour, dusting
1 tablespoon baking powder
1 teaspoon sea salt
3 tablespoons grated Pecorino Romano
4 ounces butter, cold and cut into small cubes
½ cup plus 2 tablespoons buttermilk, cold
7 tablespoons heavy cream, cold
½ teaspoon yeast
3 tablespoons water, warm
2 teaspoons honey
2 to 3 tablespoons butter, melted (optional) 

Special Tools: pastry blender, ruler, 1 ½ inch pastry cutter

Combine yeast, warm water, and honey in a bowl and set aside.
Place 2 ½ cups flour, baking powder, and sea salt in mixing bowl, and stir for 20 seconds. Add cold butter. Using a pastry blender, combine until mixture resembles large peas. Stir in cheese and yeast water. Slowly stir in buttermilk and 4 tablespoons cream. At this point, dough should be moist and slightly tacky.
Meanwhile, overlap 3 to 4 pieces of plastic film, 6 inches in length, on flat surface. Lightly dust flour on plastic film. Scrape dough on plastic film, lightly dusting dough with flour. Using plastic film, shape dough into a rectangle. Fold one side to the center, and the remaining side to center point (much like a letter).
Gently press into a rectangle 1 ½ inches tall. Repeat fold. Using a floured cutter that’s also 1 ½ inches tall and gently press into dough to make cutout. Gently tap cutter, releasing biscuit dough, and place on parchment lined baking pan. Repeat steps until all dough has been used.
Place biscuits in freezer for 30 minutes or until ready to bake.
Preheat oven to 375 degrees Fahrenheit. Baste biscuits with 3 tablespoons cream. Transfer biscuits to oven and bake 20-30 minutes or until springy.
Remove from oven, baste with melted butter and serve hot. 
 
Easy Solutions: Want some for later? Simply store uncooked biscuits in double freezer bags and freeze up to 2 months. 

Summertime Fritters (yields approximately 60)
2 large green tomatoes, diced
6 ounces fresh okra, chopped
1 shallot, minced
¼ cup garlic chives, snipped
1 teaspoon sea salt
½ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon ground red pepper
1 cup buttermilk
grape seed oil

Special Tools: slotted spoon, Dutch oven, cooking thermometer   

In a medium bowl, add dry ingredients, chives, tomatoes, okra, and shallot, and mix together. Stir in buttermilk.
Set Dutch oven over medium-high heat and add 2 inches grapeseed oil. Allow temperature to reach 350 degrees Fahrenheit.
Working in small batches and using a petite scooper, gently release batter into oil. Fritters should cook 1 to 2 minutes on each side. Using a slotted spoon, remove fritters. Transfer to a paper towel lined pan to absorb any excess oil. 

Looking for even more? Visit chefellegreen.com for additional recipes and a complete list of credits.