While I LOVE a flaky, hot biscuit, but, alas, had never seen anyone make one. My mum was English/French, I grew up in NY and CA, and I have a fear of biscuits and pastry dough. KAF has unparallelled product excellence, tutorials replete with pictures, and excellent phone support. I've seen many a biscuit recipe over the years, tried a couple, and am ready to develop confidence with biscuits. A big pot of soup is on, and perhaps I'll make the DB and KAF butter ones. (Heck, if I had cream, I'd try all three!) Question: what is the difference in taste/texture between these and so-called "angel" biscuits which have a bit of yeast? Sigh, I'll be back east this summer/fall visiting relatives and grown kids and hope to visit KAF. What I could learn observing for a month, lol, double sigh...

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