Scott Peacock's Buttermilk Biscuits
Homemade biscuits are delicious with butter and preserves or honey. Or serve them as cocktail sandwiches, with thin shavings of ham and a dab of mustard. We love the idea of using homemade baking powder, but store-bought will also work.
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Biscuit Talk from Scott Peacock: 1) Always measure the flour after sifting it, not before. 2) To help the biscuits rise to their fullest potential, take care not to twist the cutter (thus pinching the edges together) when cutting out the rounds of dough. When you look at them, you can see the layers that will result in flakiness. 3) Place the rounds close together on the baking sheet so the sides of the biscuits don't set early and inhibit rising. 4) Don't be afraid of brown biscuits. That crusty exterior provides contrast to the tender, light interior. 5) To reheat biscuits, place them on a cooling rack set in a baking sheet, and then warm them in a 350 degrees oven about 5 minutes.
Southern chef and cookbook author Scott Peacock is famous for his airy, flaky, tender buttermilk biscuits. Not only are the biscuits transcendent, but the down-home recipe is one of the easiest imaginable.