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SD’s Top Chef Recipes: Chef Anthony Wells’ Biscuit with Smoked Butter

Easy, smokey, and decadent, Juniper and Ivy's executive chef shares his hit biscuit and smoked butter recipe
Courtesy of Juniper & Ivy
Anthony wells recipe

Anthony wells recipe

Courtesy of Juniper & Ivy

Anthony Wells has often been called a “chef’s chef.” The Juniper and Ivy executive chef has made a name for himself in the city simply by cooking the best fare without pretense.

Featuring a rotating seasonal menu, chef Well’s recipes often showcase his innovative take on Southern California cuisine while focusing on sustainably and hyper-seasonal, high-quality product from local purveyors.

He’s most known, though, for creating foods that feel comforting and nostalgic, which may be why his biscuit with smoked butter recipe has become a guest favorite. Though the dish has been around since the restaurant’s inception in 2014, it’s gone through a few adaptions over the years.

Now, chef Wells smokes the cream, salt, and butter to offer a more subtle smoky flavor. “It’s an easy recipe to make, a one-pot-wonder kind of dish that is a crowd pleaser,” he shares. “It makes you happy when you eat it.”

With the evenings cooling down and the holidays near, this is a cozy dish that will likely be a go-to in the coming months. To make chef Well’s biscuit with smoked butter recipe, follow the instructions below:

Biscuit with Smoked Butter

Biscuit Ingredients:

4 1/2 cups self rising flour (Chef likes Lily brand)

1/2 cup sugar

1/2 cup Crisco Shortening

1 tsp salt

2 cups buttermilk

1 1/2 cups heavy cream


1). Mix everything gently by hand in a large mixing bowl until a thick batter is formed.

2). Do not overwork, and do not fear that there will be some clumps in the batter.

3). Grease up 4 inch muffin tins and fill batter 4/5 of the way up.

4). Bake at 350 degrees for 20 minutes.

Smoked Butter Ingredients:* 

Allow 1/2 cup butter to soften, then mix in 1 tsp flaky smoked salt.


When the biscuits are slightly cool, place a dollop of smoked butter on top right before serving.

*This is a shortcut to the way chef Wells makes his at Juniper & Ivy

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By Lilly Corcoran

Lilly Corcoran is a journalism student at Point Loma Nazarene University. She likes old movies, new TV, and bacon egg and cheeses.

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