These are the
Beacon Light's lard biscuits topped with homemade peach and
cherry preserves. Biscuit maker Don Luna says the secret
to his biscuits is using a highly filtered hog lard in his
small, crisp, tasty biscuits.
Here are the best down-home
"upscale" sweet potato biscuits you'll ever eat. Chef Brian
Uhl bakes them fresh every day at Cabana. He serves them with
thin country ham and apricot preserves. He also sandwiches his
buttermilk fried chicken tenders between petit versions of his sweet
potato biscuits.
Here's a biscuit tower of many of
the biscuits featured in The Rise of the Southern Biscuit. At one
time they were good enough to eat - but these biscuits spend most of
their time in the freezer. They are the props used on the tray of
biscuit passed to the crew in the credits of the show, some were
used in the photo taken for the cover of The Biscuit Dive Guide,
they were also used in the background of director comments taped for
The Documentary Channel.
Viewers'
Biscuit Memories
Mary Beth writes that she can only
eat her country ham biscuits with strawberry preserves. She
says the sweetness of the preserves offsets the saltiness of the
ham.
Roger of Chattanooga remembers his
grandma's homemade biscuits. What he remembers most is that
she always rolled her knuckles in a fist over the biscuits - putting
her own imprint in the dough before baking.
Wendy's grandmother used vegetable
oil in her biscuit recipe, and always baked them in a glass dish.
She says the biscuits come out flat and tender.
Carol of Florida says if you want
show stopping biscuits, double them up. She stacks them, two
on top of each other, then pops them into the oven. They come
out sloped and high!
Biscuit
Images and Memories
