Very rarely do I develop recipes on my own. While my friends may all affectionately give me accolades of my cooking, I can’t honestly call myself a chef or an innovator. As flattered as I am by their praise – I am a Leo after all- the pure and simple truth is that I’m just really good at following directions.
Give me a process, I will study it and make it better (it’s on my resume so you know that it’s true). Give me four walls and a roof, and I will make it a home. Give me a recipe, and I’ll make it my own. Give me butter, and well, you’re in for quite a treat if there is a cast iron and some flour on hand as well.
My Grandma who was born and raised in a working farm family in Long Island has never quite understood it when people say “I don’t know how to cook.” I can almost hear that Yankee sass all but spit out “Well you have two hands and a working brain right?” She isn’t one to sugarcoat, as most judicious elderly ladies have long lost their filter- but not tact- with age. She gave me an appreciation for cast iron cookware, cooking with real ingredients, and the confidence to fail and try again if something doesn’t turn out quite right the first time. Life is full of second chances; luckily if you follow directions well, you don’t need a second chance with this biscuit recipe.
And since we’re being transparent here, if you live beneath the Mason Dixon line, call all soda products “Coke”, and have said y’all at least once in your life non-ironically, you better know how to make biscuits from scratch. I’m not saying you need to ditch the bisquick everytime, but for all intents and purposes of Southern authenticity: ditch the bisquick!
I would also hate to start an in-town rivalry with one of the most respected biscuit maker’s in the South, but this biscuit recipe actually turned out better than Callie’s Hot Little Biscuits. Let the hate mail come in, but I’ll hold true to this statement until my last breath. Put it on my tombstone.
Also heed this warning, you must make these biscuits with the name brands I suggest below. Substitutions with store brands may work okay, but if you want biscuits that I claim are better than Callie’s HLB, then you’ll need to use what I used. A cast iron is a necessity to get a sturdy, slightly crispened biscuit base.
There is no heaven that’s greater than one of these biscuits when they are fresh from the oven, topped with homemade vanilla bean whipped cream and nestled on a smattering of fresh strawberry preserves. BUT that is a heaven you will have to get to know later this week when I post the recipe for Strawberry Shortcake Biscuits.