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Article: BISCUITS. THIS SEASON TRY MAKING BISCUITS THE WAY THAT GRANDMA USED TO.(FLAVOR)
- Article from:
- The Virginian-Pilot (Norfolk, VA)
- Article date:
- December 11, 2002
CopyrightCOPYRIGHT 2002 The Virginian Pilot-Ledger Star. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: MARY REID BARROW CORRESPONDENT
WHERE HAVE THE biscuits of my childhood gone, those thin flaky biscuits that we ate dripping with butter, slathered with honey or layered with Smithfield ham?
Is there anyone besides me who still says the one and only biscuit is the one made the way my grandmother made them? Her biscuits were made with tons of real butter or shortening, flour, baking powder and milk.
They were rolled fairly thin and cut out with a glass jelly jar, which my grandmother always used as a cookie cutter. With their tops brushed with butter, the biscuits baked to a golden color rising just tall enough that they could be split ...