I’m not gonna lie, these biscuits turned out pretty well. Flaky, buttery, thick enough to serve with a slab of canadian bacon or egg…. Bon Appetit‘s Pies and Thighs biscuits didn’t disappoint me as I continued the search for the world’s perfect biscuit. (Ok, obviously this is NOT an objective category, but I have a flavor/texture/look combination that I’m going for here, and I won’t stop until I find it.See other attempts with Flying Biscuits here and Sister Shubert ones here.) The people in my family aren’t really buttermilk biscuit people, but it’s definitely a southern food group all on it’s own, PLUS the photo in BA just looked SO GOOD and pretty close to my vision of perfection so I needed to try it.
What I learned: In terms of what I’m personally shooting for, these biscuits were a little too buttery, but the texture was divine. When I try this recipe again, I could probably use shortening and solve the buttery issue pretty quickly… FYI, Bon Appetit DID NOT LIE when they said they’d found the secret to tender, fluffy biscuits… and the secret is this: don’t over-mix. Want more that just a secret? Keep reading.
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