Recipe #1: J.P.'s Big Daddy Biscuit Recipe
Recipe #2: Bran Appetit: The Best Cream Biscuits
Recipe #3: Canella Vita: Perfect Buttermilk Biscuits
The problem with comparing biscuit recipes is that they are all so very different. There are flaky biscuits and tough biscuits and layered biscuits and fluffy biscuits. Some biscuits make the perfect vehicle for jam while others scream to be covered in sausage gravy. And others are just fine with a little pad of butter or a drizzle of honey.
In order to keep things fair, here are a few notes about the differences in recipes and the way they were baked. I used the same size "cutter" (a glass McDonalds collectable cup - about 2.5") for all three recipes so the size would be consistent. I also gave the tops of all 3 a brush of butter just as they were coming out of the oven. I baked the first batch on a greased cookie sheet (even though it called for ungreased. Oops) and the 2nd and 3rd on parchment paper. Because of this, the bottoms of the latter recipes was slightly crunchier, which we all preferred.
The differences in these biscuits is so vast that it is really hard to compare them for a winner. And while they were all delicious, none of them REALLY wow'd us.
The hunt for the perfect biscuit continues...