BEST BISCUITS EVER

Since childhood, I’ve been obsessed with biscuits. My goal and acme was the biscuits sold at Kentucky Fried Chicken. Yes, the Colonel was my inspiration for years of research and dedicated early-morning baking. At age 8 I started collecting recipes for all manner of biscuits – quick, drop, spoon, cream, baking soda, lard, etc. etc. etc. If I saw a biscuit recipe somewhere I’d copy it down and try out. As a result of my curiosity and quest for the ultimate recipe, I have numerous notebooks and scraps of paper proclaiming “Best biscuits ever!” in a wide variety of handwriting styles – from big, loopy third grade script to mature, all-caps block letters. Regrettably, I’ve moved around quite a bit (I’ve lived in at least 23 different homes – no joke!) and my belongings and personal effects are somewhat scattered. I wish I could go back and compare all of my biscuit recipes to confirm that my current one really is the best ever, but I can’t, so my exclamation points and scribbled assurances will just have to do. Rest assured, though, this recipe totally kicks Colonel butt.

Here are, without further ado, THE BEST BISCUITS EVER.
…At least for the time being.
Yields about 6 biscuits.

1 ½ C. all-purpose flour
1 tsp. sugar
1 ½ tsp. baking powder
1 tsp. salt
¼ tsp. baking soda
½ stick butter, cut into 1” pieces
¾ C. buttermilk or plain yogurt

-Sift dry ingredients twice.

-Blend in butter with fingertips.

-Add buttermilk & stir in with fork just till combined.

-Knead 6 times, gently.

-Pat into an 8” x 5 ½” rectangle and cut into half lengthwise, then into thirds crosswise, or use a biscuit cutter.

-Bake 12 – 15 minutes at 425°F with rack in middle position.

-Serve warm with good butter and preserves.
SWEET VARIATION:
-Add 2 TBSP. of granulated sugar to the dry ingredients and proceed with recipe as directed.
-For a sparkly top, sprinkle a bit of sugar on the shaped biscuits before popping them in the oven.

MAKE AHEAD:
-Prepare recipe as directed, but rather than placing biscuits in oven, cover loosely with plastic wrap and slide into the freezer.
-Once solid, individually wrap each biscuit and store in a Ziploc bag.
-Ready to eat? Preheat oven to 400˚F and bake biscuits about 20 minutes.

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These were actually a variation of the standard recipe, utilizing whole-grain flour, which is why they’re brownish in color. Great (and a good source of fiber!), but I much prefer the original version.

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