Light & fluffy buttermilk biscuits
Biscuits
A good biscuit is bliss. A bad biscuit is little more than a glorified hockey puck. But what a lot of people don't realize is just how easy it is to make delicious, flaky biscuits in no time at all. I've been playing around with the specifics of the recipe (and seeing that there are a total of 4 biscuits or biscuit variations in the new book, I've done a lot of testing), and have realized a few things in the process: 1. Use self-rising flour. White Lily if you can find it. For some reason all-purpose with leavening added just isn't quite as light. 2. Get yourself a pastry blender. For quick-mix jobs like biscuits and pie crust, it's so much easier than lugging out the food processor (which I don't really like to use for this anyway—I find the dough becomes too dry and crumbly). 3. Less is more. When it comes to working the dough, the less you can stir/mix/knead the better, and the lighter and flakier your biscuits will be. While you can't beat a classic biscuit—and I like to brush
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