I have always admired mile high biscuits. My mouth waters when I imagine the flavor squeezed into those layers. Today I was reading a new cookbook (more info to follow in a later blog reviewing the book) and according to author Kir Jensen, of The Sugar Cube food cart in Portland, Oregon, it’s all in the biscuit cutter. Let’s face it we are all decent bakers in our own right or we wouldn’t be surfing baking blogs, would we? So we have all likely got a favorite biscuit recipe. But why won’t yours rise to the heights you imagine they should? Perhaps it is the upside down drinking glass you are using to cut the biscuits. According to Jensen “If you want your biscuits to rise to impressive heights, make sure your biscuit cutter is sharp.” Well, I rushed out and bought a biscuit cutter this afternoon because I was a DGBC (drinking glass biscuit cutter). I’ve been making cheddar chive biscuits lately and the result of my sharp biscuit cutter is below. Wow! What a difference. Thank you Kir!