Each morning, it's a new opportunity, a chance to start fresh.

Up First from NPR makes each morning an opportunity to learn and to understand.

Choose to join the world every morning with Up First, a podcast that hands you everything going on across the globe and down the street all in 15 minutes or less.

Start your day informed and anew with up first by subscribing wherever you

get your podcasts.

From KQED.

Hey everyone, Olivia Allen Price here, and you're listening to Bay Curious. Here's a thing about me.

I love a good biscuit. I grew up in North Carolina where biscuits are a point of pride.

It seems like everyone has a grandma who makes a good one. But don't bother asking for the

recipe. No, because there isn't one. It's all done by feel. Eyeballing the flour in the bowl,

the texture of the dough between your fingers. So when a

biscuit question arrived in our Baycurious mailbox, it grabbed my attention right away.

What's a, quote, frisco biscuit? This is Carl Merritt, our question asker this week. A while back he was reading the biography of a storied sailor

when he came across the term Frisco Biscuit.

It left him feeling stumped.

He describes it as crispy and six inches in diameter.

He says it's known the world over.

So I was hoping maybe you could find something.

But for something known the world over, a quick internet search didn't turn much up.

Well, I'm glad I threw you a curveball. That's great news.

When I passed off the question to one of our Bay Curious reporters, I was secretly hoping they'd crack the code

quickly, get some local chefs to give the recipe a whirl, and give me a taste test. But turns out my

...