The manager told me the recipe for their signature biscuit had to be adjusted when they opened the Singapore branch of the Yardbird at MBS. By the way, the American company is known as "The Bird Southern" here due to some copyright issues with the name but it seems they are contesting that.
Anyway, our humid weather dictates that the biscuits be made in smaller batches at shorter intervals so they can taste the same as back in the U.S.A.
The kitchen crew's efforts are commendable as these are the best biscuits I've ever had. They look like scones but when you tear into them, the difference is clear - they're more moist within - probably from loads and loads of butterrrrrr. As they're pretty heavy, I felt quite full after eating just one.
A standard order comprises of four biscuits and two little glass jars, one of whipped honey butter and the other, apple cinnamon jam. I took home the remaining two we couldn't finish at lunch. After reheating them in the toaster-oven the next day, they tasted just as good.