I believe this marks about 15 Cook’s Illustrated magazines I’ve received so far. And this recipe is the first of anything I’ve found of any use out of that rag. I know I know, many people just ‘love’ to rave about it for one reason or another. Each issue I find a handful of things that make me see red. I’m willing to put down the boxing gloves for a moment because my wife and I are suckers for biscuits and this issue had a recipe worth taking a look at. Yum.
It was my first issue that gave me the shock of a lifetime. Their grilling ‘expert’ touted using gas grills for the single most rediculous reason EVER. Keep in mind, I’ve gotten used to people enjoying that good ol’ propane flavor because of convenience. Okay, that’s your choice and you have to eat the food propane produces. Leaves you quaking in your boots, doesn’t it? Yum. This persons reason was that the lid of the charcoal fired grill imparts a bitter flavor (probably talking about creosote). HAHHAHHAHAHHAHH, eh? Imparts a bad flavor? THE LID !?! Hmm, okay. Let’s pretend for a moment that’s true, if something was dirty and needed cleaning, what do we do people? Clean it and reseason it. Der. Also keep in mind, Nitwit, that if your lid imparts a bad flavor due to creosote residue it is due to your lack of Fire Fu. Clean up your mistakes, don’t blame mesquite & lump charcoal. Ass.
Or the issue where the kitchen staff is stumped by the fact they can’t slice a large ham with a Cook’s Knife? It took them a whole article to find out that maybe a SLICER is what’s needed. Sigh. Or howabout the little article they did on grocery store scrubbers? That was like finger nails on a chalk board.
Well, after all that it looks as though MeatHenge Labs was able to find ONE decent recipe worth making. Their Mile High Biscuits made with buttermilk. Absolutely the fluffiest, tastiest and happily rich biscuits ever. Yar be the recipe mates;
2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 stick unsalted butter
1 1/2 cups cold buttermilk
Preheat oven to 500 degrees. Mix all the dry ingredients together
with a fork. Cut in the butter. Fold the buttermilk into the
flour mixture until just blended. Make dough balls from rounded
tablespoon; coat with flour. Place floured dough balls in greased
cake tin. Drizzle some melted butter over the top. Bake for 5
minutes at 500 degrees. Turn the oven temperature down to 450
degrees; bake for 15 minutes. Let rest for 5 minutes before
devouring the whole pan of biscuits.
Who would have thought after all this time Mr. Kimball could have pulled one out. I am surprised.