i baked some stuff

Biscuits are awesome, cheap, and easy to make. I make them nearly every weekend. I've tried several recipes and finally found one that I really like, courtesy of the New York Times. I think this one's a hidden gem – it ain't Sally's Baking Addiction but it's fucking awesome.

But, before you get out your rollers, America – we need to talk about a few things.

First, let's talk fat. I use three tablespoons of butter (flavor) and two tablespoons of shortening (texture). All butter is fine in a pinch, but don't go all shortening. I once had a pie crust with all shortening, no butter – great flaky texture, but absolutely flat flavor. So keep the butter cause butter tastes great. Shortening is a good addition for texture. And yes, I do use European butter as the original recipe recommends – I get Kerrygold from Costco cause it's cheap enough and Costco rules. (Make sure you chill your shortening in the freezer before you make your biscuits – more on that later!)

Second, the baking powder. Many commenters on the NYT page think two tablespoons makes the biscuits taste bad. The problem is with your powder – and you, for buying the wrong baking powder in the first place. Get decent baking powder that DOESN'T CONTAIN ALUMINUM. Trust me, it makes a difference. And don't buy bulk baking powder unless you bake a ton – once it's opened, baking powder loses its potency over time. Like your dad.

Finally, as Alton Brown wisely said, details matter. Your fat needs to be cold and you want it to work your dough as little as possible. Don't soften the butter ahead of time! Instead, make sure your butter is in the fridge until the last minute - and for fuck's sake, chill your shortening, and also chill your food processor blade before you run your shit through its grindy wonderfulness. (If you don't have a food processor, well that sucks – but you can cut your fat into the dough using a couple of forks. Or just don't be a cheapass and buy a fucking food processor – the one I linked is the one my mom gave me for Christmas. Or here's a cheaper one that has good reviews – never tried it though.)

Random other stuff – I've used whole milk or 2% and it doesn't seem to matter much either way. So whatever. I also haven't tried the recipe without the sugar, but I've tried various amounts and yeah, that doesn't seem to make much of a difference either. (I still haven't figured out what scant means.)

Alright, now time for more pictures cause that's what food bloggers do. And yes, they're teh suck, but at least one will contain a picture of my adorable daughter, so hopefully that'll make up for the fact that I can't take a photo to save my life.

Perfect biscuits recipe

Ingredients

2 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 scant tablespoon sugar
1 teaspoon salt
3 tablespoons cold, unsalted European butter
2 tablespoons shortening, chilled
1 cup whole milk (or 2%, or whatever, I can't tell the difference)

Prep work

1. Put the food processor blade and the shortening in the freezer for at least 15 minutes. (You can skip this step if you're short on time, but if you can, don't skip it – remember, details matter!)
2. If you skip step 1 - and btw, you totally shouldn't - go ahead and preheat your oven to 425 degrees, because you're probably also going to skip the part where you let the dough rest for 30 minutes.

Instructions

1. Sift flour, baking powder, sugar, and salt together in a large mixing bowl, or directly in the food processor bowl (with the blade already in, of course).
2. Cut the butter into pieces and put it in the dry mixture, along with the shortening.
3. Pulse a bunch of times, 5-6, till the fat is in tiny little pieces. If you aren't using a food processor, use a couple of forks to cut the fat in.
4. Put the dry mixture in a mixing bowl and add the milk. Stir until it just comes together.
5. Turn dough out on a floured surface and put a little flour on top of it. Push it down to about an inch, then fold it over and repeat a few times. (Or have your two-year-old do it, like I did.)
6. Cover dough with a towel and let rest for 30 minutes. (Again, if short on time you can skip this step, but the texture won't be as good.)
7. Preheat your oven to 425 degrees.
8. After resting, push the dough out one more time – about 10x6 inches – and cut out biscuits with biscuit cutters – or in my case, a drinking glass. (Don't twist when you cut them! Just push down to the bottom of the board.)
9. Bake on a cookie sheet for 12 to 15-ish minutes. (Don't use a Teflon one unless you want the bottom of the biscuits to be overdone. I use a jelly roll pan and no, I don't use silicone baking mats.)

Adapted - nah, nearly straight up copied from - New York Time's All Purpose Biscuits.