OK, so I'm a biscuit lover, but I don't eat them very often at all. I especially like making biscuits. Somehow the process reminds me of all my foremothers in their kitchens doing the same thing. It's southern, and I'm sure many of them did.
And there are two types of biscuits: the kind that turn out flat and crispy and the big fluffy kind (think McDonald's). For years mine have always turned out flat and crispy, and very very tasty, but I longed to be able to produce the big fluffy kind.
I'm too good for recipes, don't get me wrong. They have their place, but not in the creation of biscuits.
And this morning I had that necessary "duh!" moment of biscuit-making bliss: baking soda and clabbered milk!
The gal that taught me to make biscuits in college just showed me with self rising flour, shortening and milk. So that was the basis of my biscuit making for all these years. But I never had self rising flour and always added baking powder to my flour instead. With less than stellar results.
So this morning it was flour, baking powder, baking soda, shortening, and vinegar in the milk...and a wee bit of splenda.
And they turned out big and fluffy.
All of this because I had a thawed pound of sausage in the fridge waiting to be cooked.
The sad part is, nobody but me really WANTED biscuits and sausage for breakfast. But eventually people drifted through and ate some. I'm tempted to go out on the highways and byways and find some takers.