I've never been able to make a successful batch of biscuits. My botched attempts have reached the double digits. I finally just assumed me and biscuits weren't meant to be.

But I reconsidered this notion after coming across a recipe in Andrew Carmellini's American Flavor entitled The World's Best Biscuits—End of Story. Any biscuits with a name like that were certainly worth their weight in flour, buttermilk, and shortening.

After so many batches of leaden hockey puck biscuits, it was going to take a pretty incredible recipe to break my track record and to Carmellini's credit, his biscuits were just that good.

There are two steps in this World's Best Biscuits recipe that sets these fluffy little gems aside from others—a honey butter glaze that has the power to make anything insanely delicious and a dough that rolled, folded, and beaten down a total of seven times for optimal flakiness and breathtaking height. The biscuits were tall when they went into the oven and even taller and more beautiful when they came out, not to mention perfectly tender with just the right touch of sweetness.

So, are they the world's best? I'm going to have to say yes. Better than any biscuits I've made (obviously) and even better than the best biscuits that I've had outside of my kitchen.