“NCIS” star Pauley Perrette pays homage to her late mother in her bestselling new cookbook, Donna Bell’s Bake Shop, which features her beloved mom’s favorite Southern baked goods recipes.
Perrette’s cookbook gets its whimsical name from Donna Bell’s Bake Shop, a Manhattan bakery she co-owns.
Pauley lost her mother to cancer in 2002, but is keeping her legacy alive by sharing her mouth-watering Southern bakery recipes, including bacon blue-cheese parsley biscuits, cinnamon scones with maple glaze, and butter pecan cake with buttercream frosting.
While Perrette plays a tough-talking forensic scientist on the hit TV series NCIS, in reality, she is a domestic diva with mad skills in the kitchen, thanks to her Louisiana upbringing.
Check out Pauley Perrette’s yummy buttermilk biscuit recipe below, and all her amazing concoctions in Donna Bell’s Bake Shop, which her co-authored with her two best friends Darren Greenblatt and chef Matthew Sandusky.
The cookbook has been such a hit it’s a No. 1 bestseller on Amazon and went out of stock just two weeks after being released. But don’t worry–supplies are being refilled as you read this!
Makes 12-14 biscuits
3 cups all-purpose flour
1 Tablespoon baking powder
2 teaspoons baking soda
2 teaspoons kosher salt
4 teaspoons granulated sugar
1 1/4 cups (21/2 sticks) cold unsalted butter, cut into very small pieces
1 1/2 cups buttermilk
Heat the oven to 400°F.
Line a rimmed baking sheet with parchment paper.
In a large bowl, combine the flour, baking powder, baking soda, salt and sugar.
Toss the cold butter pieces into the flour mixture and roughly mix with a spoon, making sure not to break up or soften the butter.
Pour 1 cup of the buttermilk into the flour and butter mixture and gently stir with a wooden spoon.
Stir in the remaining ½cup buttermilk until the dough comes together. Do not over mix.
With an ice cream scooper, scoop heaping mounds of the dough onto the prepared baking sheet, gently pressing down with scooper while releasing the dough onto the sheet. Bake for 7 minutes.
Turn the oven temperature down to 325°F and bake until the biscuits are golden brown, about 10 additional minutes. The melted butter in the pan will be absorbed by the biscuits as they cool.
Let cool on the pan for 5 minutes and serve hot.