i know my friend the biscuit pusher is already shaking her head because of how much she likes her buttermilk biscuit recipe, and with good reason. hers are tender and buttery, require no additional accoutrement such as butter or jam or gravy, and work equally well with breakfast, dinner, or a snack. TNBR's buttermilk biscuit recipe is not the same. these bisuits are a little bit more versatile and all-purpose. there is only 1 stick of butter (and no other fat) rather than 2. they are very soft and tender (equal amounts of cake and all-purpose flours) almost to the point of being crumbly. they brown well and have decent rise. they are hand-formed rather than rolled and cut. i think it's a very good recipe--they're quick, easy, and tasty. they are not as good as maddog's when eaten all by themselves, but they are mighty tasty when adding a pat of butter to one fresh from the oven, or some jam, or a ladle full of gravy (as i did) or a sausage patty. so, maybe not the best, but depending on what you want to use your biscuit for, a very good recipe.
2 comments:
only one stick of butter?!? sacrilege! I think one of the problems with biscuits is that everyone has a different idea of what makes them really great. Mine aren't exactly the soft and tender Southern biscuits that so many people dream about, but they are freaking awesome, so I think I will stick with what I know. :)
true dat. what i find odd about your recipe is that it doesn't call for any baking soda--it's all baking powder. it's the only buttermilk-containing recipe i can think of that doesn't call for baking soda. not that i'm complaining--i'm a big fan of your biscuits! i just wonder if you're myth-busting the whole buttermilk-baking soda thing :) as for using only 1 stick of butter to bake, it leaves you free to be generous with the butter when they come out of the oven! but if you're just using them as a vehicle for eating sausage gravy, you don't really need the extra butter :)
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