Buttermilk Biscuits

These didn't work out for me quite as well as everyone else. They were nice, but I may have been overcautious. The recipe makes lots of references to not overmixing the butter and flour, and I ended up undermixing, I think. I did have to do some extra fiddling when I'd patted the dough out on the counter as it started falling apart when I tried to cut it.

This is mostly my technique, though, not the recipe. I did find, however, that like some of Keller's recipes, this was a little too salty for me. The recipe calls for over a tablespoon of kosher salt, which is quite a lot for a batch of biscuits. Were I to make these again I'd try cutting this in half and see how they went.

I did half the recipe and got 8 biscuits using my cookie-cutter.

This Buttermilk Biscuit recipe is my new favorite recipe. I reviewed Peter Reinhart’s buttermilk biscuits from "Artisan Breads Everyday” and these are better. First, you can go from ingredients to warm biscuits in less than 45 minutes. Peter Reinhart’s recipe requires more involved butter incorporation that is little difficult to work with. You also have to let them rise for a period of time, so it is very difficult if you want to make them for breakfast unless you want to wake up 2 hours before hand. That is why I love Chef Keller’s recipe so much. It is simple and can all be done in a stand mixer with no mess. The results are superb. I will go back to this recipe a lot.