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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:
As with pie crusts and bread, the more you work a biscuit dough the tougher the results will be. The dry and wet ingredients in biscuits are always mixed just until they come together to form a ball.
Biscuits are leavened with baking powder or both baking powder and baking soda. They are never made with yeast. But as with all good rules, there is an exception: Angel biscuits are made with baking powder, baking soda and yeast. ....

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