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Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for sorghum syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. Biscuits are easy to make. (A food processor makes easy work of this recipe. If you’re looking to buy one, check out this guide from our colleagues at The Sweethome.)

Featured in: A Quest For New York’s Perfect Biscuit.

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Intellligent Collector Magazine

Intelligent Collector is a trusted resource serving owners of fine art, collectibles and other objects of enduring value. It is written for passionate, curious collectors who want to learn more about the assets they own, or wish to own, and then consistently make transactions that enhance their collecting experiences. Whether it’s auction highlights, interviews with top collectors or advice from industry-leading experts, Intelligent Collector strives to keep readers educated on the best place to sell fine art and collectibles.

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