I don’t know what food embodies the South more than the Buttermilk Biscuit. And just like most other foods of the South, the biscuit recipe is one that is handed down through generations and every family has their own way of making them. A marriage in the South often leads to a little (or a lot) of argument discussion over what makes a good biscuit.
My mom’s mother could throw together a batch of biscuits in a matter of minutes, cutting hers out with a can and baking the scraps into little pieces for us to snack on. My dad’s mother would use what I’ve seen referred to as the pinch method – she would pinch off pieces of dough, roll them up and flatten them in the pan with her knuckles. My mother, a terrific cook and baker, was surprisingly not much of a biscuit maker, preferring the yeast roll or sometimes (gasp) biscuits that came from a can. Continue reading