Can you actually make a good southern biscuit with regular flour? I'm inspired after watching fellow blogger's post-Chef John: http://foodwishes.blogspot.com/2010/01/buttermilk-biscuits-recipe.html This time I'm going to use regular flour (King Arthur Unbleached). I read Tyler Florence's recipe on Food Network.com and many people complained about how salty they were. I think that most recipes should clarify if the chef used Kosher salt (which I think that Tyler probably did) or regular Morton's salt. 

Although, I'm not so eager to try Tyler's recipe since sometimes they just don't turn out. Take the timeI tried making his gnocchi with peas, prosciutto, and lemon ricotta. I watched the TV show and love gnocchi. I had to try this! I always make ricotta cheese gnocchi and so I thought I would try the traditional potato version. I spent so much time and then they basically disintegrated into the water. We had potato soup that night for dinner. It wasn't fun. I should have known that 1 egg white wouldn't hold them together. So back to Chef John I just put the biscuits in the oven. I have 15 minutes before I get to see if this recipe really works. I make another pot of coffee and write. I don't have a wire pastry blender so I use a fork. I think I might have to go buy one though because it looks so cool the way Chef John uses it to integrate it with the dry ingredients. Just one more gadget that I really really need. I also like the idea of not touching the butter with your hands which will only melt the butter. Chef John's video shows you how to fold over the dough so that you have layers. I was afraid to handle the dough because I heard that you will have tough biscuits. I use my pastry scraper to fold the dough and that worked very well and helps to keep it a rectangle. It also makes it more fun. Yes, another gadget I had to have and am grateful that I have one. 

My biscuits look just like the video. I'm excited. I think back to what Grannie would have used, butter or lard or shortening? She had a farm, perhaps it was her own butter that they made on the farm. Would she have White Lilly in Louisiana? One more minute and I'll be munching on them. I better check. Looks like they are done after 14 minutes. I take them out and I am so excited with anticipation on what they might taste like. Coffee, butter, and some strawberry jam mom made from NY strawberries. They are gorgeous. Could be a little taller but beautiful. I really like using the buttermilk on top. It completes them.

One taste and I'm really excited. I'm getting there. I might need more practice but these are NOT rubbery. They are CRUSTY on the outside and a bit CRUMMY on the inside--Just like they are supposed to be. The butter absorbs well into their nooks and crannies. Next time I make this recipe I might add a bit of sugar and less salt. Perhaps only 1/2 tsp. I'll use a 2 1/2 inch biscuit cutter (yes... definitely have to go to the store for more gadgets) and I'll cook them less. On a scale of 1-10, they were an 8. Getting closer.

Attempt #1 Bouncing Puck Biscuit

I am on a quest to really and truly find the perfect biscuit. I know it is out there. I have been wanting to do this for a long time. Why would a girl from New York even want to attempt such a feat? It may be because I am married to a southern gentleman who remembers Grannies biscuits. Legend has it that Granny would wake up in the morning before the sun ever started to shine and make the most delicious biscuits. I wonder if it had something to do with the moon and the tides, or maybe that Grannie didn't use a recipe, no stress, just throw them together and it works like a charm-- every time. Maybe that's what I have to do to get that perfect biscuit? But why were they so good? Most southerners that I've spoken to (And I've asked a lot of them) say that hot out of the oven (as if there was any other way to eat a biscuit) that they break apart just barely and that they could almost crumble in your hand. Slap a nice pad of real butter on it and you'll have a piece of heaven. Some like a nice crust on the top, some like the fluffiness. Whatever it may be on what they have experienced. I'm interested in finding the secret.

I recently came across an article I saved from March 2008, Atlanta Journal-Constitution article on how Scott Peacock, former chef at the Watershed in Decatur, GA makes his buttermilk biscuits. Wanting to do this for a while, I couldn't wait for the heat to subside in Atlanta. The thought of turning the oven up to 500 degrees doesn't quite make sense but my drive to achieve success is pushing me. I am going to make my first attempt. I wake up early to make some cranberry scones to send to my husband's office. I prep the night before by putting together the dry ingredients so that I don't have to fuss as much in the morning. I love baking and I love scones but it's great to bake and send them off. This way I can eat only one and not feel the guilt of eating too many. Brian brings the rest to the office and they appreciate it. They turn out great every time I make them, light, fluffy, and just the right sweetness for a Monday morning. I have more time before he goes off to work so I attempt Scott's recipe. Let me go through my checklist:

• Cold Lard-Check
• Real Buttermilk-Check
• Homemade baking powder-check
• White Lily flour-check

The recipe wasn't really that hard. Two things Scott tells me to remember: lard must be cold and you must pierce the dough with a fork at 1/2 inch intervals.

I pop them in the oven and in 10 minutes I have awesome-looking biscuits. I brush with butter, put a few in the basket with the scones, some homemade strawberry jelly, and fresh-cut butter, and send them off with my husband. Can you say RRRRubbber Biscuit? Yes, now I am embarrassed that I sent these bouncing pucks with him. I frantically call him to make sure that he explains that this is a project and that I will eventually find the right one. My next attempt will be with plain old unbleached flour. Now, what do I do with the rest of the biscuits? Any ideas?

#Biscuit #BiscuitMastery