In this episode of GoGreenfields, River and Terran interview a mentor, Chef Paul Jensen, owner of the Dotted Lime in Columbia, Tennessee. They also work to prepare a recipe sent to them by Chef Paul. You can try making these biscuits at home as well. Check out the recipe below.
The Dotted Lime is relatively new to the Tennessee restaurant landscape, but it is foundd on 25 years of professional culinary experience. Chef Paul and his wife, Chrissy were well prepared for running their own kitchen. Not only had he worked in many well-respected restaurants previously, he also feeds a small army every night – 13 children! His wife’s resume is equally impressive and she lends a great deal of knowledge, based on 18 years of experience in nutrition. She worked with the medical community to craft diet plans for individuals suffering from severe food sensitivities or illness.
Now, the family-run operation is taking Columbia, Tennessee by storm with deliciously prepared meals offered in-house, as take-out, or served at catered events.
Want to try some of the fantastic food for yourself? Visit The Dotted Lime online ordering and use code GOGREENFIELDS10!
Dotted Lime Biscuits
Ingredients
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup butter, cold
- ¾ cup milk
Directions
- Preheat the oven to 450 degrees.
- In a large mixing bowl sift together flour, baking powder and salt. with a fork or pastry blender until the mixture resembles coarse crumbs. Make sure you do it fast so the butter doesn’t heat up and the biscuits stay flaky.
- Pour milk into flour mixture while stirring with a fork. Mix in milk until the dough is soft, moist and pulls away from the side of the bowl.
- Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat the rolling and cutting procedure.
- Place biscuits on baking sheets and bake in a preheated oven until golden brown, about 10 minutes depending on your oven.
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