Two and a half months in, I can see through the Biscuit Matrix.
When I embarked upon my trawl toward biscuit perfection at the dawn of aught-nine, it was from a flat, sad, bitter place, indeed. Rather than crispy-footed, larded puffs of sweetly steaming layers reaching -- straining ever heavenward, my oven yielded depressing, molar-cracking pucks I refused to inflict upon my entirely un-picky dogs. Now my biscuits rock, and I'm pretty sure it's a matter of methodology rather than recipe.
Here's what I've learned after a couple dozen batches, and plenty of advice from Slashfood commenters, Facebook friends, cookbooks and Southern grandmas:
- Store the flour in the freezer, and sift it before measuring, even if it says "pre-sifted" on the bag. This has a direct effect upon the density. An overall low temperature keeps fat from heating, so use every opportunity to bring the chill. 3 1/2 - 4 cups of flour scooped straight from the bag can yield 5 cups after sifting. It makes a significant difference. Thus far, Southern Biscuit Self-Rising and White Lily All-Purpose have been very good to me.
- Whisk dry ingredients together, rather than stirring, in order to maintain airiness.
- Don't skimp on the salt, and even if it's not called for in the recipe, toss in a pinch of sugar to aid with a crunchy crust.
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