The Best Biscuits Ever

Name: The Best Biscuits Ever
Yield: makes 12 to 18 biscuits, or more for small biscuits
Ingredients: 2 tablespoons (1 oz / 28.5 g) white vinegar, apple cider vinegar, or lemon juice; 1 cup (8 oz / 227 g) cold heavy cream; 1/2 cup (4 oz / 113 g) cold unsalted butter; 1 cup (4.5 oz / 128 g) all-purpose flour; 3/4 cup (3.5 oz / 99 g) pastry flour (if you do not have pastry flour, use all-purpose flour); 1 tablespoon (0.5 oz / 14 g) sugar; 2 1/4 teaspoons (0.5 oz / 14 g) baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon (0.13 oz / 3.5 g) salt, or 3/4 teaspoon coarse kosher salt

December 14, 2011

I’ve set myself up by staking a claim to the best biscuits ever. But when I made these biscuits, I was so astonished by their flavor and texture that I decided there couldn’t possibly be a more perfect biscuit—at least not any that I’ve ever tasted. Be forewarned, a generous amount of butter is a key ingredient here, so these biscuits are not for those who are squeamish about fat! That said, if you find these biscuits to be too rich, feel free to use low-fat buttermilk instead of cream for the liquid. Some people insist that only shortening has enough pure fat in it to make a flaky biscuit. While lard and shortening do contain 100 percent fat to butter’s mere 85 percent, there’s nothing to match butter when it comes to flavor. Also, I find that biscuits made with shortening sometimes have a waxy aftertaste. If you insist on using shortening, chill it for 1 hour before cutting it into the dough, and reduce the amount by about 15 percent, to 7 tablespoons (3.5 oz / 99 g). I have heard it said that there are two types of people in the world, those who like tender biscuits and those who like flaky biscuits. (I’m usually in the flaky camp.) In this recipe, I’ve replaced the traditional buttermilk with cream, which essentially makes this both a cream biscuit (and therefore tender) and a flaky biscuit. If you wonder how I arrived at this idea, it was one of those aha/duh moments, in this case brought about because I had forgotten to buy buttermilk. Discovering that I had some heavy cream on hand, I realized that there was no rule prohibiting me from trying to bring the best of both worlds together. I learned a new trick for incorporating the butter into the flour from a few of my excellent recipe testers: Freeze the butter, then use the large holes on a cheese grater to grate it directly into the dry ingredients (or use the grater attachment on a food processor, with the dry ingredients in the bowl below). Not only does this method save time, but it creates the perfect size butter pieces for the biscuits. You can use this method when making pie dough too!

Recipe notes