As I mentioned in my Buttermilk Biscuit post, I had to buy about a half gallon of buttermilk. That's all they had. And I only needed a cup for Alton's recipe. The only thing that can remedy this? Have a Biscuit-off. I'm going to try to find as many Biscuit recipes as I can and try to make them all before the buttermilk goes bad. Or I die of a heart attack and diabetic coma.
This recipe is from the book "The Complete America's Test Kitchen Cookbook." Huge title, huge book... I'm addicted to it. I've been reading it like a novel. It's a problem.
While I was filming I couldn't decide which one I liked best, but afterwards Steve brought up a good point. These biscuits are great by themselves - they have so much butter in them that you don't need to top them with anything. But if you want to spread things on them, the others are better. These also are more like dumplings than biscuits, and I feel like for something to be a "biscuit" and not just a "roll," it has to have horizontal flakes that kinda peel into one another. So Alton, I apologize for ever doubting you.
1st Place: Alton's Recipe
2nd Place: America's Test Kitchen's Recipe
1489082349809809857489th Place: Those crappy ass biscuits I made the first time.
2 Cups Flour
2 Tsp Baking Powder
1 Tsp Sugar
3/4 Ts Salt
1/2 Tsp Baking Soda
1 Cup Buttahmilk, cold
1 Stick of Buttah, melted, plus more to paint on later.
Preheat oven to 475.
Sift dry ingredients together. In a separate bowl, cold Buttahmilk and hot Buttah until little clumpies form - I think it's just the butter re-cooling and solidifying. Whatever it is, it's good. Mix wet and dry ingredients together, but don't overmix.
"Drop" the biscuits onto a cookie sheet with an ice cream scoop (The recipe actually says with a quarter cup, but that seems unnecessarily difficult.) Bake for 14 minutes, paint on some butter, and let cool for five more minutes. Try not to stuff more than three in your mouth at a time.