Have you ever noticed that the best biscuit anyone has ever eaten was made by Grandma? I can’t relate. My grandma made the best maki sushi and gobo, but homemade biscuits were never on the menu.
For my first Cook’s Illustrated Project, I chose the fluffy and flaky biscuit recipes from Issue 2. Yes, I made TWO batches of biscuits. Along with Salisbury steak, real mashed potatoes and my bacon broccoli. Plus I made Shane shoyu chicken for his lunch for the week. I was a cooking fool and I loved it.
I make cheddar biscuits a lot, which I assumed were totally and completely different from any biscuit that would be considered a Biscuit (with a capital B). But it turns out that my cheddar biscuits are almost the exact same recipe as the Fluffy Buttermilk Biscuits.
The method for making the Flaky Biscuits was more of what I would consider the kind Grandma uses. But mine were definitely not like Grandma’s. They didn’t rise much and the bottoms burnt.
Strangely enough, they didn’t actually taste burnt. Caleb commented “I love these burnt biscuits with only the bottoms burnt!”
My cheddar biscuits never burn, but I bake them in my convection oven. I baked these fluffy and flaky biscuits in the stove oven. I also baked them on a metal cookie sheet lined with parchment paper. And this happened…
I’m a little confused about the burnt parchment paper. When I later did some online research, I found many people suggesting the use of parchment paper, including Paula Deen!
The fluffy buttermilk biscuits were really easy and tasty. They browned better than the flaky biscuits.
And a peek at the charred goodness…
“I love these burnt biscuits with only the bottoms burnt!”
The flaky biscuits were pretty flat, but they were distinctly more flaky than the fluffy biscuits and I preferred them…
After talking with my neighbor (whose Grandma makes the best biscuits) and researching online for more better biscuits, I have a few things I’ll try out for the next time…
- Use a proper round biscuit cutter.
- Bake half in the stove oven and half in the convection oven.
- Use the Silpat.
- Mix the dough less.
- Use a fresh can of baking powder KAF unbleached self-rising flour.
- Use a silver baking sheet or pizza stone.
Do you have a cutest Grandma who makes the best biscuits?
Do you eat biscuits made from scratch or store-bought?
What tricks have you learned for making biscuits?
What is your favorite food to eat with biscuits?