I was really interested in your battle of the biscuits, as I have tried so many recipes over the years searching for the perfect combination of flavor and texture. I tried your winning recipe this morning, with an open mind, but found it just doesn't compare with the recipe I found back in 2008 in USA Weekend. It's possible I didn't execute the winning recipe perfectly, but I really think the USA Weekend recipe is superior. Crispy, buttery exterior, and moist flavorful interior. After breakfast this morning my husband asked me not to make the new recipe again. He's a little spoiled by the old one. Here's the link. http://www.usaweekend.com/article/20080217/FOOD04/302170002/Tender-biscuits-around-clock Grating the butter sounds fussy, but actually is quicker I think than using a pastry cutter. I found if you work quickly and the weather isn't really hot, cold butter just out of the fridge works just as well. I also prefer to just pat out the dough on a lightly floured surface and use a biscuit cutter. I think their cooking time might be a little long too, so check them at 16 - 18 minutes. I've never tried the variations - didn't want to mess with perfection. They freeze well - might actually be better. I just make up a recipe or double it sometimes, bake what we want, place the rest on a wax paper covered cookie sheet and freeze. When frozen solid place in freezer bags or vacuum seal bags for homemade biscuits any day of the week.

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