I've been trying to make the best buttermilk biscuit ever and it wasn't an easy journey. I'm not talking about the simple mix and drop biscuits, but the high and buttery kind. The first day's recipe turned out okay. They weren't as high as I wanted and flavor wise they were kinda blah and anemic looking. I noted that there wasn't anything special about them, but that it was a good start. The second day was a disaster. For some reason I decided that I wanted to try another recipe and what I got were dense hockey pucks. Maybe I handled the dough to much? Whatever it was, I still don't know, I decided to call it a day. Oh, but the third day? The third day was where I had my "Eureka" moment:
They were everything I was looking for: Flaky, golden, crisp on the edges, buttery with wonderful layers, and the right height. The most important thing was that they are a great vehicle for breakfast sandwiches. However, I'll be talking more about how the biscuits are going to be used in the coming weeks.
Now that I'm done with cutting up butter, weighing out flour, and other biscuit oriented activities, I'll be getting ready for my move down to Nashville in a few days. I have a lot of exciting things I'm working on and can't wait to share them!