So it turns out that Alton Brown’s call for 1 cup of buttermilk is not out of whack at all for 2 cups of flour; it’s simply the most reasonable amount without having a scale. That being said, the increased amount of butter made a BIG difference in my biscuits once I used a scale and Ruhlman’s 3:1:2 (flour:fat:liquid) ratio to make my biscuits.
Next up: we’re going to add cheese and a dash of rosemary.
Obsessive? Perhaps, but no recipe is mastered by making it every once in a great while. The only way to get good at anything is simple: practice.