A Masterful Menu: Golf Greatness in 6 Augusta-Inspired Recipes
When the verdant fairways of Augusta National began appearing in commercials on ESPN in January, it felt like the network was playing a cruel trick, teasing spring and golf glory months before it could be fully appreciated. But now the wait is over, and the countdown to the Masters is on. The lucky few have already scored their tickets to this year’s tournament and practice rounds while the rest of us will have to make do at home. But before you slip into your own green jacket (we won’t judge), don an apron and get in the kitchen because this year, you’ll be watching the Masters while eating like you’re in Georgia thanks to these six recipes.
1. Buttermilk Biscuits
Breakfast is the most important meal of the day, and the tournament has a few simple offerings for early round munching — like chicken and sausage biscuits. Pick your favorite protein, and pair it with this buttermilk biscuit recipe, from Southern Living.
- 1/2 cup cold butter
- 2 1/4 cups self-rising soft-wheat flour
- 1 1/4 cups buttermilk
- Self-rising soft-wheat flour
- 2 tablespoons melted butter
Directions: Preheat over to 450 degrees Fahrenheit. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches.) Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches.)
Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.) Bake for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 tablespoons melted butter.