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Weeks spent eating biscuits in Chicago reveals that there’s more than one way to make a biscuit. (Nick Kindelsperger/Chicago Tribune)
Chicago’s best biscuits
Nick Kindelsperger / Chicago Tribune
Each towering, pale gold crusted biscuit showcases a crackly brown top and bottom, as crisp as a cracker. Yet, just below rest hundreds of soft, flaky layers. Two for $5. 
