There are a few things that are way too easy to make at home. Oatmeal, for one. And popcorn. But you know what? Biscuits, that's what. Biscuits are easy. Crazy easy. Like so easy your grandma could do it. Did you know that canned biscuits have been directly correlated to grandmother grave-rolling? Scientific fact.
So there are a few tricks to biscuits, not going to lie. Cold everything, for one. Ice-cold bowls, ice-cold fat (two kinds, mind you), ice-cold flour, cold-enough buttermilk. And don't over-handle the stuff (we'll talk about warm hands and gluten development later).
Um, that's it. Don't worry about the stupid rules you hear on Food Network. Thumb prints in biscuits? No. Don't do it, that's stupid. Also, why would you ever buy a biscuit cutter? Use an overturned mason jar; it's what your grandma did, and hers turned out all right, didn't they?
Also, full disclosure, this is Alton Brown's recipe. I use it because it's good, smart, and basic. Just buttermilk, butter, lard (or shortening), salt, flour, baking powder, and baking soda.
