I won’t lie: I generally feel — being a Jewish kid from suburban New Jersey — about the least qualified person on earth to talk about biscuits. My grandmother didn’t make biscuits. I am almost certainly the first person in my family to keep my fridge regularly stocked with buttermilk. And growing up, our breakfast breads were a rotation of Thomas’ English muffins, bagels and maybe corn/blueberry or bran muffins, so it’s not like I have a deep well of biscuit nostalgia to tap into when I decide, on a whim, that what our morning, slicked with heavy snow, really needs is freshly baked biscuits.
Odds are, however you make your biscuits, you’re making them wrong. Either the flour isn’t right (all-purpose when it should be White Lily, cake flour or something equally delicate), the leavener is unacceptable (commercial baking powder instead of a homemade blend of baking soda and cream of tartar), you chose the wrong fat (shortening instead of lard, lard instead of shortening, butter instead of shortening or lard), you pulsed your fat into the flour instead of rubbed, you beat instead of rolled, you dropped instead of cut, you used a cookie cutter (gasp!) instead of a juice glass. I’m totally cool with this: I make my biscuits wrong, too.
… Read the rest of my favorite buttermilk biscuits on smittenkitchen.com
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