A few months back, I wrote about my adventures in buscuit-making. Today, I made some of the best biscuits I’ve ever put in my mouth. The recipe was ridiculously easy:

—3 cups self-rising flour
— 1 1/4 cups low-fat buttermilk
— A whole freakin’ stick of cold, salted butter

I sifted the flour into a bowl, cut pieces of the butter into the flour, then used two forks to stir up everything and make a sort of crumbly mess. I stirred in the buttermilk and mixed a big ball of dough. I tossed the dough ball onto a floured countertop, then folded it a few times, then pressed it out to make biscuit dough that was ready to cut.

Now, here’s a new trick that really improved my biscuit-making: I cut straight through the dough with a drinking glass and did *NOT* twist the glass while cutting. This prevented the edges of the biscuits from being pinched shut.

I re-folded the scraps a couple of times to make more biscuits and wound up making 10 really big biscuits with this batch. They came out wonderfully. The oven was pre-heated to 425 degrees and the biscuits took nearly 20 minutes to get done (your mileage may vary — in a bigger oven, 15 minutes is a better guess). The biscuits rose like clouds and are delicious, right down to the crispy exterior and he fluffy interior.

I’ll keep trying to upgrade my biscuits and will keep you posted, but this looks like the Standard Recipe going forward.