Biscuits Redoux (a.k.a. Way the F@#$ Better Biscuits)

Kayso, our last Biscuit encounter was an exploration into the world of How to Do It Wrong.
Don't get me wrong, they were delicious; and I learned a few very useful techniques. But the texture was all wrong. I can open up a can o' biscuits from the store and get great texture, but creating that on my own is difficult because, honestly those guys cheat. They use big machines and fancy equipment to make their biscuits. I think a great chef should be able to do this without all the shenanigans. Like some ancient Samurai, who kills people with but a graceful sweep of his sword... >.> Something like that.

I consulted Nick Malgieri's 'How to Bake' for this next experiment, using the Buttermilk Biscuits recipe. I also used Bakewise's technique of handling the dough gently. And I folded some butter into the dough to make some nice layers (even Ogres have layers). These turned out extremely tender and delicious. Taste-wise, they were a little flour tasting, which is not bad, but I firmly believe that if I used heavy cream instead of Buttermilk, and added in a tablespoon or two of sugar, they'd have the perfect taste and texture for a sweet, breakfast biscuit.
As is, they would be wonderful rolled into balls and crammed together to bake as quick rolls. Brush a little garlic butter on top... mm.


2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into about 1"slices
plus more for spreading
3/4 to 1 cup buttermilk

Preheat oven to 500 degrees F.
Combine dry ingredients, stir with a fork or your fingers to mix.
Rub butter into dry mix (or pulse in food processor) until mixture resembles fine meal and there are no big butter lumps left.
Add buttermilk and stir in with a fork.
Turn dough onto a lightly floured surface and turn it over on itself (lightly knead) until its less sticky and more dough-like. Gently pat flat, about 1" thickness. Spread butter over dough. Fold over itself a few times (do not knead, just fold), this creates buttery layers! Pat flat again into 1" thickness.
Cut with a biscuit cutter or a glass into rounds and place them on a prepared pan. Press any scraps together and pat again to 1" thickness, cut. Discard any remaining scraps (or roll 'em into a ball and make mickey mouse biscuits!!)
Bake 10-12 minutes until well risen and lightly browned.