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    Pat in the Pan Buttermilk Biscuits

    May 07, 2019 4 minutes
    by Cecelia Jenkins

    I DEFY YOU to corral the range of the humble biscuit. Biscuits are as welcome at breakfast as they are at lunch. They’re a treat at dinner, and make a rib-sticking afternoon snack. And they take a thousand forms: square, round, large, small, stamped, dropped, flaky, fluffy, cheesy, and so on.

    But in my mind, because they are so versatile, biscuits are the kind of thing you want to know how to make by hand—and by heart. I was determined to create a simple buttermilk biscuit recipe with a no-brainer method that yielded buttery biscuits with soft, fluffy interiors and tangy buttermilk flavor.

    Biscuit making usually starts with breaking up bits of cold butter into flour. You then add liquid and

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