Biscuit with butter and blackberry jam.

It seems in the food blogosphere there are a few “baseline” recipes that every writer must have. The number one of these recipes is for a “perfect” whole roasted chicken. That is a rabbit hole for another post. Probably the number two “baseline” recipe is for a good, tender biscuit that is easy to make. Well, after some work, we are ready to submit our “perfect” biscuit recipe.

Perfect? Sure. These biscuits are easy to make, taste great, have a light, tender texture and even have a little science behind them. We did test a number of recipes, but in the end we went with a recipe adapted from King Arthur Flour.

If you are not familiar with King Arthur Flour, you should be. Based in Vermont, King Arthur Flour provides some of the best baking products in the country. While Chris Kimball and the Cooks Illustrated crew all talk bout their “Vermont-ness” (all while acting like they run a foodie hedge fund) the folks at King Arthur actually walk the walk and deliver simple, reliable recipes and techniques that make you a better baker. Continue reading →