I made these bad boys over the weekend (to accompany a roasted chicken and mashed potatoes dinner), according to Cook’s Illustrated/America’s Test Kitchen’s recipe for Flaky Buttermilk Biscuits.
I omitted one of the steps that called for brushing the tops of each biscuit with melted butter before popping them into the oven but I felt that 1 stick of butter in the dough was enough; it didn’t really need to be basted with extra fat. They still came out beautiful, don’t you think? And they tasted pretty good too but, honestly, they were cakier than I’d hoped. I wanted really flaky, thin layers like what you’d get from Pillsbury’s flaky biscuits. Oh well.