Granny's Biscuits

Incredibly easy... in theory. Flour selection is everything.

Everybody's had a good biscuit at some point in their lives. Here in Nashville alone you've got countless restaurants claiming to specialize in biscuitry: Biscuit Love, Holler & Dash Biscuit House, The Loveless Cafe, etc. etc. But when you want a real biscuit, you want something homemade.

"Mama's Biscuits - you know somebody in Montana's got their version of Mama's biscuits, somebody in California's got their version - so it made me realize that we're not as regionalized as we think we are." - Trisha Yearwood

My Granny was raised as a traditional southern woman who knew all the secret tricks to obtaining domestic deification. Such things were sewn into the fabric of their dresses, in the embroidered pillows on couches, and in doughs they rolled. Biscuits are a southern delicacy that have been transferred from generation to generation. My Granny can remember sneaking into her mama's kitchen to steal one of the biscuits that were always warming in the oven. My mom remembers the first time she ever ate a biscuit: it was not until she moved to Georgia when she and her family ordered Kentucky Fried Chicken and these fluffy discs were brought out instead of dinner rolls. I remember searching three different grocery stores for the flaky Pillsbury biscuits that were so hard to find.

Granny's biscuits are simple. And simple is refreshing. There's something in the act of kneading dough that makes you slow down and breathe. You set aside your work, you forget that looming paper deadline, and you unplug from the parasite that is social media to create something light and soft and warm.

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