I remain in pursuit of the flakiest biscuits one can find in these here parts. Maybe — just maybe — my wife, Laurie, has found a contender.

I must say — a nudge to the culinary front — that both the price and quality of the biscuits at the Seaview Biscuit Co., new in the No. 1 spot for readers’ favorite breakfast in the region, hit the spot. And here is Laurie’s offering.

Flaky biscuits

Yields eight biscuits

Ingredients

• 3/4 cup all-purpose flour

• 1 tablespoon granulated sugar

• 1 teaspoon salt

• 5 tablespoons cold, unsalted butter

• 1/2 cup whole milk

• 1/2 cup buttermilk

Preparation

Preheat the oven to 425 degrees Fahrenheit.

Sift the dry ingredients together. Using a pastry blender or pulsing in a food processor, blend the cold butter, sliced in pats, into the flour until the crumbs are the size of large peas.

With the flour and butter in a bowl, add the milk and buttermilk and stir with a fork until the mixture comes together to form a ball. Turn out onto a well-floured surface. Gently pat it into a square about 1 inch thick. Fold it over and gently pat it down again. Repeat this two more times.

Pat the dough down once more so that you form a rectangle of about 6 by 10 inches. I like to use a 3-by-3-inch square biscuit cutter dipped in flour to prevent sticking. Space evenly on a small, greased sheet pan.

Bake for 15 to 20 minutes until the biscuits are light golden brown on top. Serve immediately. There is nothing like biscuits fresh from the oven and coated with butter and honey.