Dylan Garofalo is a senior at Yorktown High School. He’s an aspiring journalist, and an amateur chef. While not the best chef, he spends his down time watching all the food programming he can find. He’s an especially big fan of any dish that involves bacon.
Melissa d’Arabian is a bit of a newcomer to the Food Network scene, having won season five of Next Food Network Star. That season was the first one I watched (as it was playing when I first started paying attention to food television), and still remains my favorite season. There were some great personalities on that season, but Melissa was the strongest contender from the get-go.
Both her show and her new cookbook, Ten Dollar Dinners (Clarkson Potter, August 2012), are all about making dinners for your family with a ten-dollar budget (it is, after all, in the name). Her biscuits follow that policy too, as they take the expensive (and let’s face it, not very useful after you’re done with the biscuits) buttermilk and replaces it with sour cream (which you almost always have in the fridge).
This recipe came out great—it makes an economical batch of six biscuits. These are on the sweeter side, because they use less butter than others and this recipe is the only one of the bunch that calls for sugar. I loved them; they were moist and slightly sweet, and they melt in your mouth. If you want to try them, I recommend a few cracks of salt on the top.
Step 1: Dough balls in bowl of food processor—so quick to mix it up!
Step 2: Dough on board is bright white and smooth.
Step 3: Cuts into 6 good-sized biscuits.
Step 4: Finished biscuits.
So we come to the final judgement of these three batches. I know I promised a competition, but I’ve found I can’t quite decide between them. So, there is no one victor among them, for they are all winners in their own way. All biscuits have their virtues, and all of these biscuits were absolutely fantastic, and can be used in different ways. Melissa’s biscuits make great breakfast treats, as they’re sweeter than the other two. Bobby’s are a great anytime staple, because they bring a savory punch to any meal. And Ina’s could be a good substitute for corn bread—they will go with chili and savory meat dishes. I encourage you to go out and try these recipes for yourself, and make up your own mind about these wonderful, delicious creations!