The following biscuit recipe appeared a little photocopied newspaper called the Troy (Texas) Country Sun that inspired me to write today’s column about homemade biscuits. The biscuit recipe was attributed to George Patterson.  We don’t know if George has made a family cookbook yet, but this would be a great homemade biscuit recipe to include in any family cookbook:

NO FUSS BISCUITS

Ingredients
Flour (self-rising)
Milk

Tools
Big black skillet
Big spoon
Mixing bowl

Turn oven knob to 450 degrees. Pour flour and milk into bowl and stir. Note: Don’t measure anything; this just adds to the mess. Take spoon and drop balls of dough into greased skillet (any size balls). Let set a few minutes for lighter biscuits. Put skillet in oven. Remove from oven when biscuits have a trace of brown on top. Turn oven off. Eat.

George’s “no fuss” approach to biscuit making has probably come from years of making homemade biscuits every morning (he’d no more eat toast for breakfast than forget to shave). And, I bet they come out just fine.

The humble homemade biscuit has always had a place at the Southern table as an inexpensive quick bread. But for the last few years biscuits have become less “country” and more universal in appeal (I suspect this happened when fast food burger and chicken chains added biscuit variations to their menus.)

We’ve seen the rise of muffins (and muffin tops), bagels and croissants, so maybe the rise of the American biscuit is inevitable.  Perhaps the rise in homemade biscuit popularity has something to do with our economic times since people want to stretch their dollars.  Many also think of homemade biscuits as comfort food. (Both reasons remind me why more people are making their own family cookbooks.)

Biscuits are very versatile in 24/7 menus, too. Biscuits can be fancy, such as tiny bite-size canapés with blue cheese or salty ham. Biscuits can be main courses (biscuits & gravy), or luscious desserts (strawberry shortcake).  Biscuits can also be humble and plain, (fresh out of the oven, and eaten with a meal or by themselves with butter, honey, marmalade or jam). 

Hmm, guess I’ll make homemade biscuits tomorrow morning. I’ll crack my family cookbook to see which recipe I want to use, or maybe I’ll make one of the homemade biscuit recipes below. Or, just maybe I’ll try to follow George’s no fuss biscuits instead!

Happy cookbooking,
Matilda

Some additional biscuit recipes:

Brenda Hyde’s Homemade Biscuit Recipe

JPs Big Daddy Biscuits

Best Buttermilk Biscuits

Making a recipe book? Check out all the recipe software and cookbook binding supplies we have at CookbookPeople.com.

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