real-life test kitchen: biscuits!
While you probably won’t catch me in a KFC or Roy Rogers any time soon, if you hand me one of their biscuits, I’ll gladly gobble it up. It’s not that I think they produce quality eats; it’s just that biscuits are something that even when they’re bad, they’re good. While preparing for a day of football-watching the other week (Go Pats!) I wanted to whip up some homey fare. I decided on the “four B’s”: Boston Baked Beans and Biscuits. I must admit, the biscuits stole the show. My search for a reliable biscuit source led me to a site I love for both its recipes and beautiful food photography: Homesick Texan, written by an expat Texan in New York City. The recipe is super-simple, but the results are oh-so-yummy. They were perfect for sopping up the tangy baked beans and they were delicious the next morning under a fried egg, and with tomato soup for lunch, and with a drizzle of honey on my way through the kitchen…I just couldn’t stop eating them! Check out the biscuit recipe — you won’t be sorry! –Erica P.
Want more crowd-pleasing recipes? Try here and here.
February 20th, 2008 at 7:38 am
I can attest to the quality of these tasty morsels. You’ll wanna keep eatin em well past the limits of your stomach capacity.
February 20th, 2008 at 9:32 am
my childhood was filled with my grandmother’s biscuits, made with self-rising flour, milk, and crisco, and shaped by hand rather than rolled and cut. they were not the flakey pull apart kind, but a dense fluffy biscuit that went well with jam, egg yolk, honey, or dipped in coffee. sometimes she’d push a small cube of cheese into the middle of the formed dough before baking…bliss.
i was conflicted for years about making them myself, since i didn’t want to buy crisco. then i realized that in specialty foodie shops you could buy a tin of non-hydrogenated oil shortening, essentially crisco without the bad stuff, and my struggle was over. i celebrated for weeks.
February 20th, 2008 at 10:09 am
Lindsey, that’s a great story. I don’t suppose you want to share your recipe as well…? : )
February 21st, 2008 at 4:49 am
I LOVE the Alton Brown ‘Southern Biscuit” recipe over at Food TV. He marries butter and Crisco in a tasty biscuit with a strudy constitution. Great!
Also - a little known biscuit fact (stright from high school Home Ec class): don’t twist your cutter when cutting out biscuits. it makes the tops go wonky and slanted, instead of the tall, proud biscuits your deserve!