How have I never learned to
make buttermilk biscuits before now? I grew up with a fear of the combustible
breakfast breads. Peel. Peel slower. Slowly now. BOOM! Prepackaged biscuits
still, to this day, scare the crap out
of me. It is an AM jack-in-the-box. That is not what I want to wake up to.
For one reason or another I
have been enamored with making a proper homemade biscuit lately. Maybe it is
because I have a bit of time on my hands. Maybe it is the yin to my
gravy-obsession yang. Maybe it is because I am channeling my inner southern
grandma. Nevertheless, I have recently been committed to figuring out the
proper ingredient ratio for comforting, crumbly, buttery, biscuits.
After only my first batch,
White Lily self-rising flour was brought to my attention, and highly
recommended as the flour of choice for biscuits. Game. Changer. With the search
for a great homemade buttermilk biscuit shorter than anticipated, I have found
myself seeing what additions work with the recipe. The latest batch had
lavender in the mix. It works.
In no way did I reinvent the
wheel. I just learned to drive. I look forward to embracing my inner southern
grandma. Wait, would that be like giving myself a hug? Regardless, buttermilk biscuits are just a start.
