Mr. B isn’t usually very big on bread at meals; biscuits in particular have always been a head-shaker for him. If there was a Goldilocks of biscuits, he would be it. He said whenever anyone made them, they were always too hard, too soft, too dry, too bland, too salty, too sweet, too floury, too, too… too biscuity. Until last night.
We were having 13-Bean Stew for dinner, and at the last minute, I decided to make some biscuits using a new recipe I have been working on. A few bites in, Mr B looked at me mid-biscuit-bite and nodded enthusiastically, “Weese roar rewwy rood!” Swallowing, he said it again for emphasis, “These are really good!” I think even he was surprised that he liked them.
These really are perfect buttermilk biscuits – the lightest, flakiest biscuits I’ve ever made. After dinner, we ate them with fresh strawberry freezer jam for dessert. Then we ate them again for a late night snack. We finished them off this morning with our eggs and a little more of that fabulous Hood Strawberry Jam. (Tutorial coming next week!) I made another batch of biscuits this morning just to be sure I had every thing right. (Plus, I had to take pictures ) They will be gone by the end of snack-time today, I’m sure.