Not my mama’s biscuits…

Maybe not so much anymore, but when I grew up, there were distinct regional differences in what folks ate. In Ohio, where mister gardener was a member of a large German farming community, sauerkraut was considered a staple. I had not tasted sauerkraut until I moved to Ohio in my mid-twenties. But I did like it on my first Reuben sandwich. mister gardener has become our main cook these days and there is always a head of cabbage in the refrigerator that he’ll use in a variety of recipes.

From my home state, biscuits were a staple, a food that mister gardener absolutely does not like. Rolls were his mainstay. Every now and then, I hunger for a good biscuit like my mother made but, alas, I don’t have her perfect recipe. I’ve tried unsuccessfully to duplicate it through the years. This morning I tried one that flashed up on my Facebook yesterday. The ingredients were simple: self-rising flour, frozen butter, buttermilk. Stir 15 times, roll out and fold 4 times, cut out and bake.

In Virginia, we always had a little country ham (Edward’s Ham) to accompany biscuits but bacon was my substitute this morning. First glimpse right out of the oven was promising, but the first bite was a DUD! Although flaky as promised, the biscuits were TASTELESS next to the memory of my mother’s. Another recipe in the trash, but I’ll keep trying. Sigh….

Not My Mama's Biscuits....

I remember my mother throwing ingredients together without measuring, rolling out, then cutting biscuit dough in squares to feed a family of 9. The result was always perfection. Who has a good old Virginia recipe to share?

10 thoughts on “Not my mama’s biscuits…

  1. My wife thinks that good biscuits depend on the type of flour used. The brand we usually use for most baking, King Arthur, is good, but it’s really milled for use as a bread or cake flour. She tries to get White Lilly brand for biscuits, especially their self rising variety. It has less gluten than King Arthur, and less gluten is supposed to be good for making biscuits. The only problem is that the only way to get it here in New Hampshire is through the White Lily website , and sending a bag a flour in the mail is expensive!

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  2. Your biscuits look perfect too bad the taste didn’t match the looks. I’ve tried to make biscuits dozens of times, they’re awful & ugly. My mom made the best biscuits too. She never measured anything, just threw it all together on wax paper she put on the counter.

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  3. Butter! I am no cook, but think of butter, no, maybe LARD, in a good Virginia biscuit recipe. Closest thing one can purchase commercially is a Hardee’s restaurant if you have them up there.

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  4. I have used a cream biscuit recipe from Cook’s Illustrated for years, and stuffed with a slice of country ham, here in VA, folks rave. I recently tried a newish recipe from Cook’s and although it was a drop biscuit that I would tweak next time, it was easy and light…using KA unbleached all purpose. Never liked the idea of White Lily, as it is bleached and NOT good for us. Why not check out CI web site and see what you can find for free there…Cheers! Diane

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