Renowned Alabama chef Scott Peacock has a certain way with biscuits, so it was a no-brainer for us to turn to him for another version of his classic recipe. But this is no imitator—here we have an all-butter version that comes in smaller portions—just perfect for a big gathering. Lastly, A blend of two different flours, whole wheat and cake, create an ultra-crisp crust and a melt-in-your-mouth crumb that is ideal for jams and gravies.
Peacock prefers to make his own baking powder by combining two parts cream of tartar with one part baking soda. You can substitute five cups of unbleached all-purpose flour (preferably King Arthur organic) for the wheat and cake flours. Peacock recommends Anson Mills Colonial Style Artisan wheat flour, which is available at www.ansonmills.com.