mom passing the biscuits, 2008, hasselblad and fujifilm
There really is nothing quite like them.
I grew up with these delicious fluffy little things...the recipe was passed down by her mom (who serves it with 'out of this world tomato gravy') who got it from her mom....she makes them with such love and care in a cast iron skillet and serves them with the most delish mixture of Blackburn Syrup and sour cream (sounds strange, I know). The concoction is a weird tradition that's been passed down many generations. I doesn't taste good with any other kind of syrup ....you must use Blackburn. My dad, a Texan, was first introduced to this when he married mom. He is hooked. My husband, a West Coaster, loves the biscuits but is still not so sure how much he likes the sour cream and syrup mixture. I love these kinds of family traditions and plan on passing it on to my kids....
2 comments:
Peggy's (her being my wife) Granny in Albany, LA, made redeye gravy, which was what she called it. I always keep homemade biscuits and crackers around and often bake cornbread. I use several kinds of whole grains and canola oil though, so you wouldn't care for mine if you like the shortening and white flour kind.
yum, gotta love redeye gravy!
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