I didn’t learn to make biscuits and elaborate Sunday lunches at my mother’s knee. Nope; growing up, I was busy plotting my grand exit from the middle of nowhere, Deep Run. -Vivian Howard, Deep Run Roots, Introduction | Roots, p5
Unlike Vivian Howard, I did learn to make biscuits and elaborate Sunday lunches at my mother’s knee. But, I wasn’t exactly a willing student…. However, I was obedient.
lofty Northern-style biscuits made using Mum’s recipe calling for flour, baking powder, butter (or vegetable shortening), milk, and salt
And Mum’s biscuit making lessons have stood us in good stead. I used to make really good biscuits, until I showed T Mum’s recipe and he took over the biscuit-making. Now he makes GREAT biscuits.
While I may not have been Mum’s best student, I always did (and still do) love to eat good food. Both of us do. Not to mention T is constantly striving to improve his already stellar cooking.
So when we were reading “Deep Run Roots” and got to the section on biscuits (calling for flour, baking powder, lard, buttermilk, and salt), T announced that as there was excellent lard in the fridge and we had some really good ham from our favourite butcher, he was going to make Vivian Howard’s biscuits.
Lillie [Hardy] gave me a lesson on biscuit making, and beforehand I thought she was going to show me something I already knew-how to measure, gently knead, roll out, and cut big fluffy biscuits. Instead, she showed me how to fashion the biscuits that I had thought only a scowling magician toiling hunchbacked behind a swinging kitchen door could craft.
Because these are flat, they don’t make great bookends for stout combinations like bacon, egg, and cheese […] This is a one-stuffing kind of biscuit, a happy home for a link of sausage split lengthewise or a naturally slight slice of country ham. Lillie and most people around, though, eat them just as often right out of the oven with molasses.
-Vivian Howard, Deep Run Roots, Chapter 16: Sausage | ENC-Style Buttermilk Biscuits, p366
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