There is nothing more perfect in this world than a beautifully made biscuit.  I’m not talking about the hockey pucks made by some of my lovely mid-western friends and/or restaurants, especially those who claim to specialize in breakfast.  No, I’m talking about those heavenly, light, buttery, melt in your mouth biscuits made by people who consider baking them an art form, usually in the south.

In musical terms, the best biscuits are made by those who improvise, the people who don’t measure the ingredients but mix things until they “feel” right.  I have an aunt who does that.  The bakery goods she makes are ridiculous, so once I tried to get her to show me how to make biscuits.  She stumped me at the “feel right” part.  Mine tend to rise pretty well but are still too heavy.  There’s a trick to it that I still haven’t mastered, which just makes me appreciate those who can make them all the more.

I’m not talking about frozen biscuits or biscuits popped out by the dough boy, I’m talking about homemade, make a floury mess on your counter biscuits. Depending on who you talk to, it’s either about the butter or the lard, salted or unsalted, the type of flour you use, milk or buttermilk, whether you top it with a pat of butter or brush it on.  Biscuits are as individual as their makers and each takes pride in making the best biscuits.

What’s so special about a great biscuit?  While they are just fine by themselves (for all of you purists out there), they make a great home for country ham or sausage, the spicy or salty goodness of the meat a perfect foil for the butteriness of the biscuit.  This is my favorite.  My husband likes to slather things on his biscuits, usually country gravy but sometimes fried apples, homemade strawberry or blackberry jam or in a pinch, more butter.  You can top a pot pie with them or set one in the bottom of a bowl of stew.  You can use them to wipe up anything that’s left on your plate and eat it.  It’s simple, yet complex, something so delicious that it can make your eyes roll back in your head.

It’s difficult to be in a bad mood when eating a great biscuit.  That’s why I believe what this country needs is more biscuits.  Take biscuits to people who you have trouble getting along with and they’ll be your best friend.  Maybe sending a bunch of great southern biscuits to those senators and representative we’ve sent to D.C. would get them to work together.  I’m telling you, you can’t argue when you’re sharing biscuits with someone.  This could be the whole problem with our yankee president – nothing against my northern friends – he’s probably never had a great biscuit before!  Okay, they probably need more than biscuits, but it would be a start.  Make more biscuits!