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.