The biscuit-lover in this family is definitely Tovin. The man has a Montgomery Biscuits baseball hat (their mascot is a biscuit with a pad of butter for a tongue), nicknamed our dog Biscuit and orders the delightful carb bombs pretty much everywhere we go. Two years ago at his birthday dinner, we discovered the best biscuits in the world. They’re made at Island Creek Oyster Bar in Boston.
Yes, Boston isn’t the first place you think of when you hear the word biscuits, but these beauties are golden brown flaky treats drenched in butter and honey with a hint of rosemary. They run $4 a pop, and take up most of the plate they’re served on. I’ve been singing their praises ever since that dinner, and thanks to Saveur annual Saveur 100 issue, now I have chef Jeremy Sewell’s recipe. We haven’t quite been able to capture the lightness of his version yet. But I’m confident we’ll get there with a little more practice.