Talking about biscuits can get downright sensual. Even a little naughty.
They’re warm, flaky, steamy, soft, rounded, fragrant, buttery, golden, glistening and immensely satisfying.
Basically, they are everything you could ever want in a breakfast bread, a luncheon carbohydrate or even a dinner roll. They are fun to make as well, and not too hard.
The best part, though, is smelling them as they cook, with the anticipation of biting into them when they are still warm enough to melt butter and soak up jam or honey.
Recently, I made dozens of biscuits in an assortment of styles, sizes and textures. This experience has given me insight into certain biscuit facts: