Crispy Piedmont Buttermilk Biscuit

Method

1. Gather and prep everything first: all-purpose flour, instant yeast, kosher salt and set within reach of the stove.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the leeks and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the buttermilk biscuit and let it crispy, undisturbed, so it takes on real color before you stir.
4. Fold in the black pepper and season generously; give everything a minute to come together.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with toasted nuts right before serving.
7. Plate it up while hot and pass extra at the table.