I have become the biscuit queen of our small city. I really think it's because I just adore biscuits and I adore buttermilk even more, but I owe it mostly to Deborah Madison. I know that she is known for her vegetarian cooking, but her bread recipes have always turned out amazing (always using KAF, of course). I think what makes it great is that you mix it by hand, or that I've been doing it that way for years because I don't have any other mechanism, so I have a real feel for it. So now our house is known for them every weekend. I love to use a mix of the white wheat flour and the A/P, because it gets the nutty flavor but is still light, but if I want a good crunch, I use your Irish style flour. We are huge fans of cultured buttermilk (we get a variety here called Bulgarian Buttermilk), as it has a more yogurt-like flavor and it tastes like the buttermilk my uncles used in Germany and it is delicious straight out of the carton. It really is about the quality of the ingredients that goes in to them... I will say, we are experimenting right now as we got the idea from scones. We have two batches in the freezer so we can see how long they can go. They are all cut, buttered and ready to be placed on the pizza stone in the oven to bake, but they are wrapped in the freezer. We shall see if they keep like the scones do, if not- they'll be a great cobbler topping!

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