It’s been raining here for a week. A WEEK! A week with no sun, constant humid mist, stuck inside with toddlers, suck your soul out of your hunched shoulder’s kind of rain. The only upside is that it has also been a week of roasted tomato and red pepper bisque, grilled cheese on Pain Rustique, and these Southern Style Biscuits.
They first appeared as the topping in a chicken pot pie for a late night dinner with Jordan. Then a few days later as breakfast sandwiches with scrambled eggs, cheddar cheese and bacon. Which turned into, excuse me while we grab the honey and devour all the ones we were photographing before they can even be made, breakfast sandwiches.
It has taken me a few attempts but I was determined to learn to make the few Southern things Jordan really enjoys. Mainly Biscuits, Grits, and Gravy. He learned to make Crepes for me and someday I’ll share a fantastic story about that with you, but for now lets discuss initial attempts at making Southern Style Biscuits.
Attempt one was a disastrous attempt to make Paula Deen’s recipe resulted in an oven fire. Next, I looked up copy cat recipes for Cracker Barrel Biscuits and found one that used Bisquick, they were decent and we continued to use it for a while.
Then I found a pastry cutter in the recesses of World Market and decided to give scratch made biscuits another try. Some of the recipes we tried would be good as biscuits and fail as pot pie, others would be great one time and dense or dry the next. Finally after countless recipes, adjustments and readjustments just in time for our five your anniversary, I have finally achieved biscuit perfection.
Tender, flaky, relax your whole body biscuits with buttery layers that just peel apart. It’s a go to recipe for any biscuit based recipe such as Breakfast Sandwiches, Pot Pie, or Monkey Bread.