The humble homemade biscuit has always had a place at the Southern table. It’s historically been used as an inexpensive quick bread.
But for the last few years biscuits have become less “country” and more universal in appeal. I suspect this might be because fast food burger and chicken chains have added biscuit variations to their menus.
The following homemade biscuit recipe appeared in a little photocopied newspaper called the Troy (Texas) Country Sun and it inspired me to write today’s column.
The biscuit recipe was attributed to George Patterson. 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.
NO FUSS BISCUITS
Big black skillet
How to make No Fuss Biscuits
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!
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.
Plus homemade biscuits are 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 canapes with blue cheese or salty ham.
- main courses (biscuits & gravy)
- luscious desserts (strawberry shortcake).
Biscuits can also be humble and plain – fresh out of the oven. They can be eaten with a meal or by themselves with butter, honey, marmalade or jam.
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!