I spent three weeks this summer at a writing camp at Sewanee outside of Nashville, TN, so now biscuits have become a food very close to my heart. I had them almost every morning for breakfast before camp.
The big question when it comes to these Southern comfort classics is this:
What is better? Fluffy or Flaky?
I had mostly fluffy biscuits in Nashville.So, back in the comfort of my grandmother’s Jersey Shore kitchen, I set out to see which type of biscuit reins supreme. Biscuit wars here we come! The first day I tried making fluffy biscuits. With nothing more that heavy cream, flour, baking powder, salt and sugar, my biscuits were in the oven baking up only 10 minutes after I was hit with the craving. Smothered with clover honey, they were delicious.
But what if I was missing out on something big with the layered, buttery, cholesterol-laden flaky type biscuits. So 2 days later I set out with The Best of America’s Test Kitchen flaky biscuit recipe to see which biscuit was superior. After about an hour (I kid you not) of chilling and rolling and folding and rolling and folding and rolling and cutting and preheating, my biscuits (which very much resembled hockey pucks) went into the oven.
All I was left to do was pray. And threaten. I kept saying, “these better be good, because this is taking an incredibly long time.” I stood guard next to that oven for the full 15 minutes (except for one bathroom break) but even then my thoughts were plagued by the image of hard, flat and burnt biscuits. After the timer dinged, I held my breath and opened the oven door. And, oh, were they beautiful. They rose high and were golden brown and oh so delicately flaky. It was truly unbelievable how perfectly flaky they were. And when I whisked them out of the oven and onto the counter, that long hour of work left my brain and all I could think was it was worth it! I’m a convert.