Battle Biscuit

The cook who attains biscuithood receives the keys to quick bread city.
- Alton Brown

Indeed, mastery of the soft, southern biscuit opens the doors to culinary goods such as scones, soda bread and shortcake. The secret lies in the method, biscuit-style. Again, we faced off, but this time, with the same recipe to see who can execute the better biscuit.

Here's the battleplan:

Southern Biscuits

Ingredients:

500ml Flour

10ml Cream of tartar

5ml Baking soda

3ml Salt

45ml Butter

45ml Shortening

250ml Buttermilk

METHOD:

1)    Preheat oven to 450° F or 230° C

2)   In a large mixing bowl, combine flour, cream of tartar, baking soda and salt. Using your fingers, rub butter and shortening into dry ingredients until mixture looks like crumbs.  

3)   Make a well in the center and pour in buttermilk. Stir just until the dough comes together. It will be very sticky.

4)   Turn dough onto floured surface, dust top of dough with flour and gently pat out until 1 inch thick. Cut out biscuits with 2-inch cutter or glass with same diameter.

5)   Place biscuits so they are just barely touching on cookie sheet. Bake for about 12 minutes until biscuits are tall and golden brown.

The showdown continues:

 

Simon and Joon's biscuits, structurally sound.

 

 

My and Wendy's biscuits, flavourly favoured.

 

 

The presiding jams of the jury, home-made, home-packed, home-sealed.

 

 

The verdict awaits.