No matter your biscuit preference—tall, tiny, flaky, crispy, or even square—everyone should master at least one batch of homemade biscuits to feel good about making them again and again with great success. To get you started, here are a few sage pieces of advice we’ve picked up that will serve you well. “Using your hands, quickly smoosh the butter into the flour mixture, making flat leaves. This helps keep the butter pieces larger, almost like for a piecrust, which makes the biscuit more flaky.” In summer, Philip is partial to classic strawberry shortcakes. Out of season, he fills them with frozen blueberries sautéed with butter and brown sugar. “Chill before assembling with freshly whipped cream,” he says. Perfectly ripe peaches and blackberries are also delicious fillings.
