Biscuits... . Ahhhhh. Let's just say there is no way to offer the world's best biscuit recipe, because there are at least five types of perfect biscuits:
Small/thin/tender Small/layered/crunch-and-meltaway Medium/drop/spiky-crunchy/tender Large/puffy/soft (or, ahem, doughy) Large/layered/tender
What to do? They used to be best with LARD - I'm not kidding. Now butter seems to be the real-est taste and, handled correctly, with buttermilk still a main player, butter biscuits can be touchingly tender. Here is a recipe, taken from Kitchen Savvy, for biscuits made with frozen grated butter. These are the favorite of the biscuit-eater at my house. The picture shows what mine look like.
2 cups all purpose flour 1 1â„2 teaspoon baking powder 1â„2 teaspoon baking soda 1â„2 teaspoon salt 3â„4 cup butter, frozen 7 fl. oz. buttermilk (that's 7/8 of a cup; a full cup measure is 8 ounces)
Preheat your oven to 400°F (205°C).
- Combine all of the dry ingredients in a mixing bowl and set aside.
- Measure and set aside the cold buttermilk.
- Using the large holes of a box grater, grate the frozen butter into shards. Add the butter to the dry ingredients and then toss with a spoon just to blend, breaking up any clumps of butter that may have formed during the grating. Do not over mix.
- Pour in the buttermilk and stir in with a spoon, just until the ingredients pull together. Turn the mixture out onto a lightly floured surface and knead the dough gently, just a few turns, to bring it together into a single mass. If necessary add a bit more buttermilk or some water.
- Shape the dough into a rough circle and cut into wedges, or roll out and cut to any desired shape.
- Transfer the biscuits to a baking sheet that has been lightly coated with cooking spray and cook 15 to 20 minutes, or until golden brown.
Makes 8 to 12 large or 16 - 29 small biscuits.