| The Art of A Biscuit by Carole Sue Frye |
| Everyone loves to sink their teeth into a big, hot, buttery biscuit, but not many people know how to appreciate the art of creating it. There are three common recipes that most people choose from, depending upon their talent, time and creativity. The simple canned biscuit......it comes already mixed and shaped in ready-to-bake biscuit forms. It makes no mess and is highly recommended for the busy housewife who doesn't like to get her hands all doughed up. If one follows the directions carefully on the side of the can, little golden cakes will appear in minutes. Newly married housewives buy these to impress their husbands, proving to them they know how to bake. One must beware of the "true biscuit lover", however, because he can smell the difference between a canned biscuit and a scratch biscuit from a mile away. The common biscuit mix....for the housewife who likes to experiment in the kitchen, there is the common biscuit mix. All the dry ingredients are in a box just waiting to be stirred with milk and shortening. With the recipe on the box, one can create biscuits from as hard as a rock to as soft as a sponge, depending on his or her attention span. Housewives with picky husbands call these biscuits their own homemade, which is perfectly alright until the husband discovers the empty box lying in the trash can. Grandma's homemade biscuits....no one can appreciate a biscuit until they have eaten one of these. She makes them right from scratch, filling each individual one with love and care as she places them in the oven at just the right temperature to bake them a soft, golden brown. Try asking her for the recipe and she will simply say, "Well honey, it's a little pinch of this, a handful of that, and just enough shortening and milk to hold them together." |
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