Hard to Beat on a Cold Morning!

Of all the variations of bread in the world I would argue that biscuits (and tortillas and injera if you would classify as a bread) are the lowest form. Even the best do not taste close to as good as even a low form of an Italian or French loaf, e.g. a fresh loaf from Dorignacs. Very little technique. The recent trend of gourmet biscuits at restaurants has flopped, as they don’t taste that much better than a Grands biscuit. Certainly no biscuit is worth the calories.

Made me want to lick my screen.
Tell us about your biscuits. All butter, butter/shortening, or what? Do you use buttermilk?

My better half prefers the more tender texture of half butter/half shortening, but I like the crunchy crust I get with all butter. Though the lazy kind--1.5 cups heavy cream to 2 cups self rising flour--are so damn easy to turn out while the coffee is being made. (The cream kind don't split well for biscuit sandwiches, though.)