This recipe from by Barn8 Restaurant & Bourbon Bar in Goshen, Kentucky features Setton Farms Pistachios with a pistachio buttermilk biscuit topped with macerated strawberries and whipped pistachio cream.

To serve, halve biscuits and top with macerated strawberries and whipped pistachio cream.

Pistachio Buttermilk Biscuit 

Ingredients

  • 8 tbsp (1 stick) cold, unsalted butter 
  • 2 cups all purpose flour 
  • 1 cup ground, Setton Farms Raw Pistachio Kernels
  • 1 teaspoon salt 
  • 1 tablespoon baking powder 
  • 3 tablespoon sugar  
  • 1 large egg 
  • ½ cup buttermilk 

Directions

  1. Using a fork (or pastry cutter) cut the cold butter into the flour, salt, sugar, and baking powder until pea sized.
  2. Toss the pistachios into the dry.
  3. Combine the egg and buttermilk, then stream into the bowl.
  4. Using the fork, work the buttermilk into the dough until it starts to become cohesive.
  5. Dump the dough out onto a clean work surface and gently press together until the flour is absorbed. Cut the dough in half and stack to create layers. Do this step twice.
  6. Cut the biscuits into 9 squares, about 1’ thick, using a sharp knife. For most flaky layers, chill dough for 3 hours, or overnight. Bake for 12 minutes at 400 Fahrenheit, until golden brown. 

Macerated Strawberries 

Ingredients

  • 1 lb fresh strawberries
  • 1/4 cup sugar 
  • Zest/juice of a lemon and orange 
  • Pinch of salt 
  • 1 teaspoon vanilla paste 

Directions

To macerate the strawberries, slice them and toss with all ingredients listed. Let sit for at least 30 minutes before serving.

Whipped Pistachio Cream 

Ingredients

  • 1 pint cold cream
  • ½ cup Setton Farms Raw Pistachio Kernels
  • 1 teaspoon vanilla paste 
  • Pinch of salt 

Directions

  1. Toast the pistachios at 350 Fahrenheit for about 10 minutes.
  2. Grind the nuts into a fine dust.
  3. Add the cold cream, vanilla, and salt and pulse until thickened. Be careful not to overmix or cream will become grainy. 
  4. Chill until ready to serve. 


Recipe courtesy of Katie Irvin, pastry chef, Barn8 Restaurant & Bourbon Bar, Goshen, Kentucky.