I grew up with biscuits, white bread was "yankee bread". We had a saying, "There is nothing more inelegant than a thick biscuit." Most commercial biscuits, even in the South but especially elsewhere, are thick with the texture of hockey pucks. The most important thing to me is flakey and crisp; I prefer butter biscuits to the bacon-fat biscuits I grew up with. Work in the butter and use as little liquid as possible, the trick for any short doughs. There is nothing like a good flakey crisp biscuit.

• Reply