Evening Edge

To my taste, a biscuit should be crusty and golden brown on the top — and even lightly browned on the bottom — with an interior that is soft, light and tender but not too fluffy. It should be slightly moist, but not so moist that it becomes gummy when you eat it, and dry enough to absorb a pat of good butter as it melts. It should be flavorful and well-seasoned, with a slight buttermilk tang, pleasing on its own but an excellent vehicle for other flavors as well.

Ratio of crusty exterior to soft interior is important, and I'm no fan of those big, Hollywood-pumped-up-on-steroids-looking biscuits. I prefer a biscuit no larger than three inches or so in diameter and not much more than an inch in height.

LOUIE FAVORITE/AJC Staff (ENLARGE)

The perfect biscuit? Scott Peacock says it should be crusty and golden brown on the top — and even lightly browned on the bottom — with an interior that is soft, light and tender but not too fluffy.

Scott Peacock's Biscuit recipes Crusty Buttermilk Biscuits, the basic recipe  (Biscuit)Strawberry Shortcake  Tomato Gravy, for biscuits  Photo gallery A biscuit feast for the eyes  Biscuits step-by-step Seven easy steps to success  The golden ideal: What makes biscuits great  Ingredients: Good biscuits start with using the good stuff  Equipment to use: On baking pans and biscuit cutters  The baking and the serving, plus some final thoughts  Printer-friendly step-by-step  Biscuits main page  Biscuits therapy Don't say, "I can't." Scott Peacock answers your biscuit-baking fears and questions

My favorite way to enjoy a biscuit is split, warm from the oven, slathered with excellent, room temperature butter and a drizzle of honey or spread with homemade blackberry or strawberry preserves.

But I would have just as hard a time turning down one with sweet butter and a few shards of country ham tucked inside. Or lightly sweetened and baked into a shortcake filled with berries and softly whipped cream. Or topped with sautéed asparagus and mushrooms and a runny poached egg. Or dipped into a pool of sorghum or cane syrup.

Here is the link that will start you on the road to your own biscuit nirvana.

FIRST STEPS: Use the good stuff