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.
I’m on board with the new trend of biscuit bars, in which you make several different versions and offer a variety of local honeys, jams and flavored butters to spread over the just-baked wonders. Recently, I visited Nashville, Tenn., where our hotel marketed its biscuit bar with brunch. I must say, what a great way to start the day. They inspired me to create a couple of Flavored Butters using sweeteners, nuts and herbs. Try them with any of these biscuits or as a way to enhance toast, waffles or pancakes.
