I never realized I was such a big biscuit fan up until recently. Last year I had some of the best biscuits and gravy (made with lamb sausage) when I was visiting friends in Chicago. I also was lucky enough to try my sister's cream biscuits, which is a recipe I still enjoy making for myself. When I was reading Fine Cooking and saw their picture of these biscuits, I knew I had to try them. I made these for the first time at my sister's house. Her husband is the ultimate biscuit taste tester since he loves them more than anyone else I know. If a biscuit gets approved by him, it's a keeper. These passed the test.
What I love about food magazines are all the tips they give you along with the recipe. For example, I never knew you should place your biscuits next to each other on the baking sheet so they expand up rather than mostly out. I'd also never heard of chilling your food processor and flour before making biscuits, but I'll take all the advice I can get. The recipe doubles really easily, which I have done before. I didn't have buttermilk when I made these once, so I just added lemon juice to milk and still ended up with great biscuits. I love serving these at a barbecue. They also make a great BBQ chicken sandwich if you have leftovers.
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