UPDATE: The original version as posted on the site resulted in biscuits that were super rich, but didn’t rise as high as traditional recipes. An email exchange with a readers – who has asked for no credit here, so my lips are sealed – suggested cutting back the butter from the original full stick to three-quarters of a stick. The difference in results is startling, so I have updated the recipe to include that change. Also, the Nameless Biscuit Guru also suggested letting the cut biscuits rest on the baking sheets at room temperature for about 30 minutes before baking if you possibly can – you will see the biscuits fluff as they sit and you end up with an amazingly light and airy result … exactly what you would expect from legendary biscuits. Thank you, Nameless Guru, thank you.
There are two fundamental truths about buttermilk: You cant make great biscuits without it, and you almost always end up wasting some of the buttermilk. You make biscuits once, maybe twice, whip up a batch of pancakes on the weekend … and when the expiry date comes around there is some left in the carton that ends up down the drain.
Batman may not have these problems, but for lesser mortals like you and I? Definite dilemma.
If you hunt around online you will find people suggesting that you freeze your leftover buttermilk. Sadly, however, the milk separates and never seems to want to completely re-emulsify, leaving you with biscuits that may or may not taste the same but come out semi-flat and with a nasty dry crumble in their texture.
But … what if you get the biscuit structure in place first and then head to the freezer? Better yet, what if while doing that we make sure the amount of buttermilk used is always an even fraction of a whole carton? And what if we do all of that in a recipe that lets you either completely bake the biscuits for eating now or par-bake and freeze them for a quick finish later?
That would be, to put it mildly, awesome. And if we tweak that recipe so that you can make it in a food processor for super easy prep and clean-up? Then, my friends, we move from the realm of “awesome” straight through to “legendary”.
That’s right … legendary biscuits. Want some? Keep reading.