05/06/2026
Bake More May: Biscuits
Biscuits are versatile. They come in so many different forms, have so many tried and true pairings, and can even be something completely different, based on where you're from. It is then surprising that, at its core, the humble biscuit is made up of so very little.
Flour, Butter, Milk, Leavening, Salt. The sum is so much more than it's parts, and it can change based on how much or how little. But a biscuit is as a biscuit does— holds up when you pick it up but melts in your mouth when you bite into it.
Everyone's methods are different. Everyone's memory recalls a recipe that stands out among the rest in a sea of variations and declarations. Every biscuit is a good biscuit, even if it's not great. Nothing a little jam or gravy can't fix.
I could stand to look at more things that way. When the components are largely the same of something I know that I love, but it isn't what I expect, it still has the potential to be great. Some of the best biscuits are made to accompany something else. Some of the best things in life need a little something extra to get to reach its fullest potential.
Not these, though. These are the most perfect biscuits I've ever made. These honey butter beauties are cloudlike, glistening with sweetness, and rich enough to linger so long that you know you need a drink, but are reluctant to wash the taste away. I ate two and plan to savor the rest when I need a simple pick me up.
It's important to have optimism, but it's also nice when things are just real damn good.
