Do you bake biscuits from scratch? Living in the south one gobbles one's way
through an inordinate amount of buttermilk biscuits, usually in fast food restaurants,
diners, 'country kitchen' style mom & pop restaurants. At home, in the rush of
everyday living, all of us at some time or other has probably popped open a tube
of rubbery, tasteless biscuits from the supermarket to throw in the oven and which,
once cooled, are not very exciting. . . . . . but make good crumbs for the garden birds!
In New Orleans last month I tasted the best biscuit EVER! It was at the Ruby Slipper
Cafe, a short walk from the hotel, and a bit of a wait to get seated. . . . . . but really
worth waiting for. I ordered eggs and grits along with a biscuit. All was tasty, hot, good,
BUT it was the biscuit which had me swooning. Piping hot, crisp and lightly crunchy on
the outside, fluffy but with a bite and fresh bread flavor inside. . . . . . . .definitely the
Since coming home I've tried several 'from scratch' recipes and have made my
decision as to my favorite. . . . . . .and therefore am spending far too much time
baking and eating biscuits! This is the 'classic biscuit' from Country Living (US version
of the magazine), published some years back I think. It has been tucked away in my
folder of torn from magazine recipes. There seem to be plenty of similar recipes
online. If you would like the recipe I'll share after the Christmas rush. . . . . . . right
now I'm off to have one for breakfast!
Still tweaking the Christmas decorations. . . . . . . . and now planning some
holiday baking. Any biscuits this week will be from the freezer, which these
handle really well, so I plan to always have some stashed away!