Biscuit of the Gods

This is not typically a forum for recipe troubleshooting, but I just had the best biscuit of my short life thanks to a recipe printed in the May edition of Fine Cooking. Please keep in mind that I am a Northerner, and biscuits are not of my culinary heritage in the same way that beer, cheese, and bratwurst are; I don’t profess to be a Revered Biscuit Grandmaster. But I did once live with a guy from Virginia who made good drop biscuits with the casual frequency of a Brooklynite slicing and toasting a bagel.

The crux of the recipe is using cold butter sliced into quarter-inch pieces, which are then distributed through the flour dough by brief and gentle folding and stirring.

Why so great?

1. Platonic ideal of biscuit. Golden brown, slightly irregular bumpy exterior; dark brown, slightly harder bottom.

2. Buttery. Beautiful rich, full buttery taste to these, even though each biscuit contains less than a tablespoon of butter. All right, maybe “even though” isn’t the right phrase, but trust me: You get your money’s worth with your butter allowance when you bake these suckers up.

3. Flaky. In the old-school manner. They just neatly twist in half, too, making for a fantastic breakfast sandwich.

4. Delicious. So delicious.

You can’t get the recipe online, so this may be one of those times when purchasing the magazine makes a lot of sense. As far as I’m concerned, Fine Cooking and Saveur have proved their worth this year. Verdict’s still out on Gourmet and the National Culinary Review. Get with the program, guys.

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