category Kitchen

Secrets from the Black Star Co-op Kitchen: Buttermilk Bicuits

Hey, check this out—we’re sharing some of our coveted Co-op kitchen secrets! We’re risking our own financial security by gifting you the recipes to some of our most valuable intellectual assets, so make the most of it! Biscuits, biscuits for everyone!

Vinny’s Buttermilk Biscuits

Prep time: 20 min   Cook time: 15min   Yield: 18 biscuits

8 cups flour
4 tbls baking powder
4 tsp salt
4 tbls sugar
304 g butter
4 cups of buttermilk

1. Place all dry ingredients in a large mixing bowl, combine well. 

2. Weigh out your butter with a scale and grate with a cheese grater. Gently toss the butter in with the dry ingredients. Make sure not to overwork it, you want to keep the butter from melting. 

3. Make a small well in the center of the ingredients and add the buttermilk slowly. Then mix with a spatula to avoid melting the butter with the heat from your hands. 

4. Cover a large flat surface with flour, and place your dough in the center (it will still be fairly moist at this point). Dust flour on top and begin to knead—about 10-15 times. 

5. Roll out your dough to about 3/4” thick. We use a 4” circle cutter for my biscuits. 

6. Place biscuits on a non-greased sheet tray with NO parchment paper. 

7. Place biscuits in the fridge and cool for 10 min while oven comes up to 425°.

8. Bake for 12 min then remove from the oven, brush melted butter on over the tops of your biscuits, then bake for an additional 2-3 minutes. 

 Ta-da, biscuits! Now do right by the recipe and drown them in your favorite fatty morning proteins.

Worship at the alter of BREAKFAST FOR DINNER.

Weekday Lunch Service Starts February 10

We’re excited to announce that we are opening our doors for lunch six days a week. That’s right, starting February 10th you can have lunch at Black Star Co-op Tuesday through Sunday. The lunch service will not extent to Monday however, on Monday we will continue to open at 4pm to allow our staff the time needed to meet, train, clean, and stock products essential for service.

Our new hours are as follows: 

Monday 4pm-12pm

Tuesday-Thursday 11am-12am

Friday-Saturday 11am-1am

Sunday 11am-12am

We’ll serve our lunch menu until 4pm daily and our dinner menu from 4pm until our kitchen closes at 11pm. And we’ll serve beer every hour that we’re open. 

We are very excited to provide our member-owners (and their friends, family, and coworkers) with more opportunity to enjoy our products and services. We hope that you’re excited as well.

A Season of Comfort: Black Star Co-op’s Fall Menu

One of the best things about having a kitchen dedicated to the production of local seasonal cuisine, is a menu that is constantly rejuvenated with new items throughout the year. If you hadn’t noticed, we launched a new menu last week. The most significant change is the markedly expanded entrée options. Hearty favorites like our homemade Spätzle and Bowl of Red are back on to warm the soul (chicken soup has had it’s day in the sun, let it rest in peace). We’re showcasing our local organic meat providers with three classic dinner dishes: Pot Roast made with 44 Farms underblade, a Legend Meats sourced Pork Chop, and Roast Chicken from Holmes Farms

If you look elsewhere on the menu you’ll notice we’ve made other appetizing additions. Fried Gulf Oysters are set to become major players in the coming months, and the Czar Salad is our take on the always classic caesar salad. Even some of our perennial favorites have undergone renovation. For example: the grilled cheese sandwich is now prepared on fluffy, buttery pullman loaf slices. 

Come explore our new menu and let us know how you like it. 


Summer in the Kitchen

This summer has been a pretty great one for the Black Star Co-op Kitchen Team. We’ve been enjoying the amazing summer produce and some really great specialty proteins from around the state.  Our Crestview Hot Chicken recipe, an homage to Prince’s Nashville Hot Chicken, is getting better with each new iteration. And we’ve been making a ton of great pies and ice cream to keep you cool. 

Because we’re a little behind the season on switching to our summer menu, we’ll call it a Late Summer menu. There’s not a whole lot of change on this menu, mainly: we’re lightening up some of our items, moving to more local options on stock items, and adjusting some prices due to seasonal cost increases. 

The two biggest changes that you will see pertain to our grit dishes, and how we will be treating our bar steaks. We are switching our grits to a far superior local product provided by the folks at the Homestead Gristmill in Waco. These true grits allow us to make an end product closer to Low Country style grits—creamy and filling with a bright corn flavor. We are really excited about this product, and we hope that you are too. Regarding bar steaks, we’re doing a “Butcher’s Cut” that will allow us to be more flexible and creative with the range of cuts that we can offer. Bar steak price will follow market price, with our base price will staying the same. With these changes we’ll have the freedom to make different cuts and bypass and sourcing issues we may experience. All the beef used for our steaks will be sourced locally and butchered in house.

2014 has been a good year for sourcing local fruits. We are right in the middle of fig season, and we are super stoked to be getting figs from Dan Gonzales again. As I’ve said before, he’s not a farmer, he’s just a man with a lot of figs–delicious figs. A friend of member-owner Debbie Cerda, Dan reached out to me on her recommendation back when I was Produce Manager at Wheatsville. We were as lucky to get them then as now, and are enjoying using them in pies and other treats this summer.

On the worker front, we have two new Kitchen Team members: Isaac and Alyssa. If you see them around the Co-op, please welcome them to the family.