Light, fluffy, melt-in-your-mouth biscuits. You can tell if someone baked them from scratch or popped them out of a can. Mind you, not everything tastes that way, but biscuits? They fall into the category of homemade baked goods you want to teach your children to make.
“Making great biscuits isn’t rocket science, but it requires a certain finesse,” according to “The Southerner’s Cookbook.”
The authors share two caveats to making sure they turn out light and fluffy. First, be flexible when adding the buttermilk. Second, don’t overmix the dough or work it too much with your hands as the warmth can cause the butter or lard to melt.
My Aunt Jane also wanted simplicity in her biscuits. I still have her recipe for Angel Biscuits, one of my treasured family recipes because I can see her quickly mixing them together before dinner. Her Angel Biscuits included a package of yeast – the only way, she said, to have a mile-high, fluffy biscuit.
