tes t kitchen favorites Biscuits BONANZA BISCUITS ARE UNIVERSALLY LOVED, but making them from scratch can cause a person to go into a tizzy. But have no fear, creating fresh biscuits is actually quite simple. And if you’re looking to throw a party centered around biscuits, homemade are best. The key to a good biscuit starts with a reliable recipe, and this one fits the bill. For the perfect balance of structure and tenderness we found that a combination of all-purpose and cake flours worked the best. And using butter provides maximum flavor. Plus, a little TK tip — shredding the butter while it’s frozen minimizes overmixing and warming the dough. Also, a bit of sugar helps with browning and elevates all the flavors, while tangy buttermilk brings the dough together. These biscuits have it all — they’re crisp, tender, flaky, and delicious. And even though biscuits are great on their own, it wouldn’t be a biscuit bonanza without a few choice toppings. You can never go wrong with sausage gravy, and simply adding apple juice makes this gravy irresistible. Or, spread the pimento cheese on a biscuit with ham and braised greens. No matter which combination of toppings you decide to load up onto your biscuit, you won’t go wrong. Buttermilk Biscuits PAGE 24 23 ISSUE 140 | APRIL 2020