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Article: Biscuits float on cloud of know-how
- Article from:
- Chicago Sun-Times
- Article date:
- February 20, 1986
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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ATLANTA Let's talk about biscuits. Southern biscuits.
Buttermilk biscuits, so hot you can grab one but not hold it longer
than it takes to move from tray to plate.
The top is a perfect circle, burnished gold, oven-crisp. The
bottom is a darker disk, thicker from contact with the baking sheet.
The columnar side is snow white, as tender as sifted flour.
It's a two-handed job: Grab the top and bottom, give a gentle
tug, and it pulls apart like a warm cloud. A haze of
buttermilk-scented steam rises from each ragged half. Now, quickly
grab pats of butter, ease them on ever so meekly, and watch the
cleaved biscuit drink in the fast-melting yellow emulsion.
Honey? Jam? Sorghum molasses? ...