I’m not sure how it took me so long to make biscuits. I love them (…much like I like pretty much any bread-based product…). And somehow on our recent trip down south I didn’t get a chance to have any. So when I saw them make buttermilk biscuits on Diners, Drive-Ins and Dives a few months ago, I saved the recipe online. It seems kind of funny now considering the hoopla recently related to Guy Fieri. Personally, I don’t really have any opinion on the guy although he seems more than a little goofy and I don’t feel like my taste in food is very similar to his. But whatever. Biscuits!
Since I only have myself and my husband to bake for, I halved the recipe. Even half is way more than we need but I figured we could freeze them. This was also my first cooking experience using a pastry blender/cutter for integrating the butter. I think with more practice I’ll get better at that part. Otherwise making the dough wasn’t difficult although after recently making my Great Food Blogger Cookie Swap cookies all the butter was starting to make me have second thoughts.
It was once the biscuits got into the oven that I got concerned. The first tray of 6, cooked at 400F for the complete 20 minutes, were browned on the bottoms. Although they weren’t burnt or hard, it was a little darker than I would have liked while the tops weren’t golden enough for my taste. So for the second batch I lowered the temperature to 350F. That worked somewhat better but I’m still not completely satisfied.
The consistency with the biscuits was rather low, too. Some inflated and rose into towering stacks while others remained relatively flat. Meanwhile the flavor is OK but awful buttery — even for a biscuit. If you’re going to use the biscuits for sandwiches, they’ll probably be great (although I’d recommend a slightly larger size for that). But overall: eh.
Soundtrack: The Black Keys’ “The Big Come Up”, The White Stripes’ “Elephant”
