July 2014 Newsletter

Posted by on Jul 1, 2014 in Newsletter | 0 comments

What is it about the word “biscuits” that, if spoken in the kitchen on either side of the “pond,” as my mother would say about her English heritage, causes us to see two completely different things? For us living on this side, a biscuit in the southern states is round and fluffy and commonly eaten as a part of the breadbasket or at breakfast. The status of these biscuits can be a trigger point of family pride as everyone’s mother or grandmother makes the best. Remember, you can’t make (or eat) just one. Biscuits are also the litmus test for worth at any dive diner or family restaurant. I am definitely not talking about opening a box or the instant mix type you can get at the “Barrel” at the next exit on the highway.

Biscuits, in the traditional sense, are made by delicate hands that meticulously blend together fat, flour, salt, sugar, leavening agent and liquid dairy. The cook, chef, and household hands that make these flaky morsels feel the dough and understand that you can’t over work it. Even the cutter used to create the round shape may have some local folklore around it. Brushed with milk or butter, these biscuits are just the perfect thing, whether smothered with sausage gravy or as a carrying case for a slice of cured country ham. A sandwich with the saltiness of cured ham, sweet butter and a moist flaky biscuit has been breakfast for many, and will continue to be a favorite in the future. If you’re asking me, I highly recommend Benton’s hams and bacons.

2014 July Newsletter

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