STANDALE, MICH. - The Lazy Susan opened in West Michigan last fall, and has taken a traditional approach when it comes to food. The restaurant changes up the menu every 4 to 6 weeks to feature a new area of the world, with a Midwestern flair.
Chef and owner Bob Waterbury joined the Weekend Morning News Team and shared a tasty, biscuits recipe -- the same biscuits that are available at Lazy Susan all the time, even when other dishes have been swapped out.
Cat Head Biscuits
2 cups of all purpose flour
1 Tb of baking powder
1/2 tsp of baking soda
1 Tb of salt
3 oz of very cold butter
1 cup of very cold buttermilk
- Combine dry ingredients in a bowl and mix well.
- Using a box grater, grate the cold butter into the dry mix.
- Coat all the strands of butter with flour and then begin to rub the butter into the flour until it looks like coarse cornmeal. (some small pieces are ok.)
- Add the buttermilk, being careful not to over mix. It will be wet and barely comes together as a dough.
- Turn the dough out into a well floured counter.
- With your hands, never a rolling pin, pat the dough out into a square about an inch thick. You may add flour if it's too sticky, but be sure to brush any excess off before you fold the dough.
- Fold the dough in half over itself and press gently down until its uniform and 1" thick again. Do this 5 times total.
- Cut the biscuits with a round cutter, or into squares and chill for at least 30 minutes.
- Bake at 450 for about 15-20 minutes.
If you decide to try making these biscuits at home, please be sure to share your pictures with the hashtag #BeOn13.
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