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Aug 8, 2011 09:04 AM

Buttermilk biscuits from Penny Cluse in Burlington

Hopefully you all don't think I'm nuts for posting about one single menu item at a non-chain restaurant and expecting people to know what I'm talking about, but judging from the Yelp reviews I'm not the only one with strong feelings about these biscuits. I'm away from Burlington from the summer and I've become obsessed with finding a way to make these myself, but I have no idea where to start. They're different from any other biscuit I've ever had, so I doubt any traditional biscuit recipe is going to come close, no matter how highly rated. If you've tried them and have any ideas, I'd love to hear them!

If you don't know what I'm talking about: the biscuits are very crusty, browner on the outside than a typical biscuit, and the insides are not white but yellow, which makes me wonder if there's corn flour in them or something? People often describe good biscuits as being light and fluffy, but these are more hearty.

Thank you!

Penny Cluse Cafe
169 Cherry Street, Burlington, VT

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  1. I just sent them an email asking if they'd post the recipe on their website. :)

    1. possibly molasses - "yellowhammers" are an old Downeast biscuit

      1. I did a little poking around and saw a mention of whole wheat biscuits at Penny Cluse. That could certainly give a yellowish cast to them. Still waiting to hear from the restaurant about my request.

        Penny Cluse Cafe
        169 Cherry St, Burlington, VT 05401

        1. Thanks for the ideas! I never would have thought of molasses because they're not especially sweet, but maybe there's just a little bit...interesting!

          I'll post the recipe if my experiments produce anything decent :)