I won't give you my full list, but if I had to decide on 10 contests for a Great American Food Decathlon, the first event will be buttermilk biscuits. Sorry, but if you can't make buttermilk biscuits, you have no business attempting the other nine events.
Buttermilk biscuits are not so much a recipe, as they are a mythology. Secret knowledge passed down from generation to generation, mother to child, blogger to people like you.
This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite – flaky, but not dry; chewy, but not tough; crisp in just the right spots.This is a recipe you need to practice to really get a feel. Once you do, you can refine the formula to achieve your ultimate buttermilk biscuit. Some like their biscuits moist and tender, while others aren't happy unless they collapse into a buttery pile of crumbs.
In the video recipe, you'll notice I only cooked 10 biscuits. You can get a few more than that, but I only cooked the prettiest ones since, like the dinner rolls, this was made for the cookbook.
Anyone who makes the recipe below is encouraged to chime in. Thanks and enjoy!
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
7 tablespoons unsalted butter, cut into thin slices, chilled in freezer
3/4 cup cold buttermilk
View the complete recipe