Sundays at Moosewood Restaurant has been on my cookbook shelf since its publication in the 1990s, surviving numerous moves, kitchens, relationships, purges, and culinary phases. It is simply that good. There are numerous reasons for this, as I discuss in detail in this review.
But there is one tip buried in a recipe for buttermilk biscuits that really stands out, as it has made it possible for me to easily and consistently make the best biscuits possible. It’s a simple move, but it makes all the difference between flat and uninspired biscuits, and biscuits that are as tall and layered as Sundays itself.