The Best Biscuits

August 15, 2012 | By | Comments (1)

Though humble and honest, the biscuit is an elusive art. Armed with a bachelor’s degree in Southern Studies (yes, it exists), I have yet to master the art. I watch women of my youth toss together flour, butter, and buttermilk in a way that words cannot capture. But, despite the limitations of language, I will attempt to explain the sacred secret.

There is an artful action in biscuit making called folding. Yet there exists a fine line between folding dough and overworking dough, causing biscuits to crumble. Consistency is crucial and clean hands are the best tools.

A good biscuit, in my opinion, wears an armor of gold, protecting its supple and silken interior. Preserves are enjoyable, yet not obligatory. They beg for salted butter. There are layers formed from folding, but not like those fake and flaky biscuits from a can. A good biscuit is an inexplicable experience.

While my most recent attempts are improvements—they taste and look more like actual biscuits rather than crackers—they are far from perfect.

Try these three-ingredient Buttermilk Biscuits, and pay close attention to the directions for the best possible product.

And of course, a good biscuit is versatile. Take them from the bread basket to the main meal with a few creative adaptations.

Country Ham Mini Biscuits

Biscuit Topped Chicken Pot Pie

Buttermilk Biscuit Peach Cobbler

 What is your secret for the best biscuits?


  1. History of the Beaten Biscuits | midatlanticcooking

    […] The Best Biscuits ( […]

    January 3, 2013 at 1:10 pm

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