Buttermilk biscuits
Biscuits
A recipe that has gotten me through many lazy brunches and a dozen fried chicken dinners. Don't be scared off by the larger quantities, I tend to make biscuits for a crowd -- hello, Thanksgiving dinner. The recipe is very easily halved for weeknight baking. <br /> <br />[Editors' note: The quantity of flour is important here. If you don't have a scale, make sure you're using the spoon-and-sweep method (rather than scooping your measuring cup into the flour bag): Aerate your flour, then use a spoon to fill the measuring cup with a light hand, and finally, use the flat edge of a knife to push off the excess without packing in the cup. We also like these biscuits with a little more butter—15 tablespoons (7 1/2 ounces): They're more tender and buttery.]
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