Does anything compare to a hot homemade biscuit? If you find something, don’t tell me. I don’t want to know. For a dish composed of basically three simple ingredients, our Southern breakfast icon delivers a complex punch that rings all the bells - light, crispy around the edges, fluffy, buttery, warm, comforting, filling, and eternally delicious.
In a case of rare circumstance, we were fresh out of any kind of jelly or honey for the batch that I baked this past weekend, but I always keep a good supply of Steen’s Cane Syrup on hand, and once mixed with some melted butter, I forgot all about jelly and honey.
If you are among those who think they can’t make biscuits, think again. I was one of you for years, until I figured it out. Here are a few tips that helped me.