I have to say that I just love your blogs....... you really know how to take things that most people take for granted and make everyone see that sometimes you just have to sit back and enjoy a really good biscuit (or whatever else takes your fancy) slathered in butter (REAL butter) and home made jam......

mmmmmm....comfort food. It's good for the soul!

It was always in you. Just waiting for the right moment.

You are my hero. Hands down.

I am all about the no-measuring cooking style, but is there any way you could approximate your recipe for us? I *love* biscuits, and mine absolutely suck. They're always too thin--all top and bottom and no wonderful flaky middle. My husband is from Georgia and is a dedicated lover of Southern food, and a really great homemade biscuit would probably get me laid. :)

I play with Bisquick. There's so many things you can make from it. Hope you give a recipe for corn fritters. I just love those.

Funny, I never figured you for a 'don't make me measure' person, but in retrospect...

We don't call them biscuits, but I make them from a recipe, and they're just as good as the best my family ever made, my grandmother's!

oh good god. all this talk about biscuits is gonna break my resolve... only 11.30am... I can wait til lunch, I can wait til lunch...

Bravo! Bravo! BRAVO!!!

Look at you go!

Congrats!

Sometimes you just need biscuits, and it's better not to resist. I had such a craving a few months ago (well, and since then as well, lol): http://photos1.blogger.com/hello/84/9556/640/100_1191.jpg

I also had the dull biscuit problem for years. My husband was always raving about how wonderful biscuits could be, and I couldn't understand why. Then I discovered the addition of cream of tartar. Now I get it. It makes the biscuits rise about twice as much, turns them fluffy and flaky instead of sturdy. I use the recipe from the Better Homes and Gardens cookbook (AKA the red gingham book).

What a coincidence. I made biscuits from scratch last night. They were tender and flaky but way too skinny- I rolled the dough too thin.

When it comes to baked goods I am a measuring person. When it comes to preparing meals I throw things in blindly, which is why the chicken that accompanied last night's biscuits had one overwhelming flavor instead of a harmonious congolomeration of spices. I overdid the tarragon or bay leaves. Or both.

But the biscuits were damn good.

Wow I'm hungry now!

Hi there...long time reader, first time commenter. I am duly impressed with your biscuits. I am a yakee living in the South, and I swear...you have to have a biscuit gene or you can fuhgedaboudit. For nearly twenty years I have been trying to master the biscuit, without success, and when I appeal to my uber Southern MIL she says "Well hon, I just don't know what else to tell you. I do it just like I done tole you." She can also make fried apple pies with crust so flaky it will bring tears to your eyes.

Anyway, I know how difficult it is to make biscuits. Bravo!

I am from the north and never acquired the taste for biscuits.

Way to go, TFW. That's fabulous, darling!

Funny enough I made what you Americans call biscuits yesterday (I'm from the UK. I won't do that potayto/potato thing).

I knew you had it in you.

Oh great--thanks a lot!!! I know I'm going to wake up on Sunday and the first thing that will drift through my slightly hung-over mind is, "mmmm...biscuits!"

My grandma used to toss handfuls of this, and pinches of that together to make the most wonderful biscuits. These memories just came flooding back. Forget about Sunday morning, I may need these for dinner now.

I just had to add one more comment.....I am from Canada and my family is originally from England....the recipe that we have always used for 'scones' (biscuits....same thing) had buttermilk in it and it makes a huge difference!

Gravy? On a scone? (I'm in Australia). The only way to eat scones is covered in cream and jam (jelly I think for you guys). Or maybe lots of melting butter. Unless gravy is something different over there too?

Had to interpret this in my head as i read it - here in NZ what you call biscuits we call scones and what we call biscuits you call cookies!

mmm.... I love biscuits... but I kinda make biscuit muffin thingys. Selfrising flour, melted butter and sour cream. Put the doughy concoction into muffin tins and bake until golden. then I cover em in gravy. I dearly love white pepper gravy with bits of sausage on top of my super buttery biscuits. I usually add two whole sticks of melted butter. This is my ultimate indulgence. Unless we consider chocolate mousse with strawberries my ultimate indulgence... hmm... this will require some thought....

In reply to "Mindy".....gravy on scones (or biscuits) .....I'm sure that most of you out there have had beef stew with drop biscuits baked on top of the stew casserole dish.....so it isn't that outragious a concept to serve up biscuits and gravy. It's just good home cookin'...!

Whar's the gravy, foo? Did you have bacon wiff it?

Yes, Dr. Biggles, I have had bacon with it! :)

Actually, I was at a Hungarian Deli Store here in Canada and they actually had made what they call "Bacon Biscuits"....it is a type of biscuit (I think it may have been a yeast dough, but I'm not sure) and in between the flaky layers of biscuit they had mixed in very finely chopped and fried bacon pieces (probably a little bacon fat as well)....I know this is super fattening and my thighs are growing as I type this, but OH MY GOD was it ever good!

HAHAHA. I swear that I get the strangest cravings in the mornings sometimes. I think the two things that stick out the most are a beef burrito and new england clam chowder. I awoke with a start and suddenly I can't stop thinking about a burrito... or chowda... I'm not as nimble in the kitchen in the morning so I usually stumble out in my pjs to get my fix.

lol.. that is the only way to make a great biscuit!

Janice, I had a beef burrito for breakfast two times this week, so I'm right there with you Sister! :-)

yes, this is how you know your biscuits are good...flour everywhere.

Granny used to mix them in her flour bin. Adding this and that, then finally pulling the mixed dough out. She'd pat it out, never rolled and then cut her biscuits. Big as cat heads and fluffier than an 80's hair do..... oh if only I could make them like that.

you made my mouth water again, today.

"Big as cat heads and fluffier than an 80's hair do....."

LOL - speckledpup, great visual!