Southerners love biscuits.
I love biscuits.
Biscuits are something to which we can always look forward. I’m sure everyone can hear my inner carboholic celebrating.
When I was a kid, Poppy made biscuits every Sunday. Except his biscuits were actually from a can, but he made practically everything else from scratch, so that was totally okay. I learned around the Lazy Susan Table to enjoy gravy on my biscuits.
This eventually led to my Gigi taking us by a local gas station to get biscuits in the morning before school and sometimes even before we went somewhere in the mornings during the summer. I always wanted a gravy biscuit, and my brother always wanted a jelly biscuit. I think I did flip-flop between gravy biscuits and bacon, egg, and cheese biscuits, which is what Gigi usually ate, and if I felt really froggy, I would even go for a sausage biscuit.
But the gravy biscuits remained my favorite.
One time, my mom asked for an egg biscuit and a jelly biscuit, and apparently, someone misunderstood and gave her an egg and jelly biscuit- something we didn’t discover until it was too late to return to the gas station. Or maybe it was a bacon jelly biscuit, I’m not sure. The point is, it was one of those situations where someone did something that made absolutely no sense.
Contrary to popular belief and what my friend’s mom once told me in high school, gravy, and I mean good gravy, can be made without meat. All it takes is butter, flour, and milk- the concoction is properly called a roux, I think. Salt and pepper are almost absolutely necessary at this point to give it that authentic gravy flavor.
In more recent years, Gigi started making her own biscuits, and then I took her recipe and started making a variation of them that turned into a mimic of the Red Lobster Cheddar Bay biscuits, though they aren’t nearly as fluffy and good as the Cheddar Bay biscuits.
Cheddar Bay biscuits are delicious, and the first time I ever had them at Red Lobster, they were so spicy I almost couldn’t eat them. I had never eaten that amount of garlic in my life, so it was overpowering to say the least, but I loved them. Also, I happened to be coming down the chicken pox at this time unbeknownst to any of us, so that might have played into the matter. This was on a Saturday, and the next day at Poppy’s house, I noticed some spots on my stomach, which Poppy said were the first signs of chicken pox.
Tomato gravy is also one of my favorite foods that goes with biscuits. You haven’t truly lived or eaten Southern food until you’ve had tomato gravy.
Biscuits are seriously a perfect food. I’m pretty sure Ms. Alice used to cut open biscuits and put butter in them. Biscuits are great for filling- and you can use meat, cheese, vegetables, and even sweet stuff. Biscuits are great for topping- gravy and even other kinds of sauces can go on top of them. Biscuits are great by themselves or as a side dish!
We love biscuits!
Gigi and Mimi’s mother, my maternal grandmother, used to make a chocolate sauce with biscuits. I always heard about this and thought it was incredibly strange. Apparently my maternal grandmother also made caramel cakes, and Mimi said she pronounced it as “CAR-uh-mel,” not “CARE-a-mel,” and my cousin Susanne and I both liked the first pronunciation better. I wonder if we can dig up the recipe for a caramel cake and make it.
That being said, the recipes are coming soon.