Successful biscuits - they rose, they baked to a golden brown, they pull apart and are light and flaky inside… (the thing I did different was going a bit heavy on the buttermilk and the shortening - per commenter Jim…) But the thing is, I really don’t care for biscuits all that much. I’ve been a bit fixated on them since I had such difficulty in Florida making even a decent biscuit. See Southern Biscuits failure.
I mixed this batch up on Saturday morning just because I KNEW what I did wrong the night I wasn’t feeling well and I could tell even from the consistency of the dough that they would be good. And then I realized I didn’t even want them - not even hot out of the oven slathered in butter. The night before we had the leftover creamed chicken on thick slices of homemade 100% whole wheat bread ( Suzanne McMinn’s Whole Grain Grandmother Bread ) and I enjoyed that much better than the biscuit scenario. I’ve mostly converted to whole grain stuff… My apologies to all those who think there is nothing better than a good biscuit - I’m over it and this is the last post about biscuits!
After making peace with the biscuit thing, Karl and I headed to town for early morning grocery shopping. But first we stopped in Somers and walked the historic railway path. It was beautiful, quiet and just a slight breeze off the lake and over the fields to where we walk.
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