I have been trying for some time to find a biscuit recipe that comes out flaky and light. I am getting there, but I will always compare my biscuits to the ones we had in a little café when visiting Memphis .

This recipe is the result of many attempts to come up with a really good biscuit. Thank goodness Walt is a willing test subject for my cooking experiments!
The same sort of features that make a flaky pie crust, like I covered in this post, apply to flaky biscuits.




