What is it about Alabama biscuits? The best—airy and light—are a quintessentially Southern food that is equally at home in a diner or inside a temple to haute cooking. We’re talking all-American biscuits, the bready cousin to the unleavened, hard, flat and often sweet English-style biscuit that we’re more likely to call a cookie. Leavened with baking powder and salt instead of yeast, a Southern biscuit is at home on the side of a breakfast plate, patiently waiting to be slathered in syrup or used to sop yolk released by a sunny-side up egg. When sliced, biscuits are the perfect holder for breakfast, lunch, or dinner sandwiches.