Who has the best biscuit recipe?

I want the best tasting biscuit recipe that exists. I'd prefer them to be buttermilk biscuits. The main thing I want is for them to have a sweet *and* salty taste. I'd also prefer them to be the roll out kind, but I'll do drop style if your recipe is really nice.Who has the best biscuit recipe?
I got this off recipe Zaar and have used it and loved it!





10 biscuits (change servings and units)





Change to: biscuits US Metri











Ingredients


2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)


1/4 teaspoon baking soda


1 tablespoon baking powder (use one without aluminum)


1 teaspoon kosher salt or salt


6 tablespoons unsalted butter, very cold


3/4 cup buttermilk (approx)


Directions


1Preheat your oven to 450掳F.


2Combine the dry ingredients in a bowl, or in the bowl of a food processor.


3Cut the butter into chunks and cut into the flour until it resembles course meal.


4If using a food processor, just pulse a few times until this consistency is achieved.


5Add the buttermilk and mix JUST until combined.


6If it appears on the dry side, add a bit more buttermilk.


7Turn the dough out onto a floured board.


8Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2'; thick.


9Use a round cutter to cut into rounds.


10You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.


11Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.


12If you like';crusty'; sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.


13Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.


14Do not overbake.


15Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.


16The dough must be handled as little as possible or you will have tough biscuits.


17I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.


18You also must pat the dough out with your hands, lightly.


19Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.


20Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.


21When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450掳F for about 20 minutesWho has the best biscuit recipe?
Southern Biscuits





Recipe courtesy Alton Brown





Prep Time: 20 min


Inactive Prep Time: 0 min


Cook Time: 20 min


Level: Easy


Serves: 1 dozen





--Ingredients





2 cups flour


4 teaspoons baking powder


1/4 teaspoon baking soda


3/4 teaspoon salt


2 tablespoons butter


2 tablespoons shortening


1 cup buttermilk, chilled





--Directions





Preheat oven to 450 degrees.





In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.





Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)





Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
Fluffy Biscuits





2 cups self rising flour


3-4 tbs shortening


1 cup buttermilk








Using fork, cut shortening into flour. Stir in one cup of milk. Knead on floured surface, Roll out 1/3 inch thick. Cut with round biscuit cutter. Place in 8 inch greased pan and bake 10-12 minutes at 475.
My family's favorite is Beer Biscuits using Bisquick. Just use regular or light beer for the liquid indicated on the box. Then, before baking, I dip each side of each biscuit in melted butter. Then, serve with butter. Not a healthy food item but enjoyable nontheless!