So, I’m ashamed to say that although Mess of Greens is about 2.5 years old I’ve only shared one SINGLE biscuit recipe. Biscuits and cornbread are two southern table staples PLUS they’re two of my most favorite foods in the whole world, so it’s pretty weird that biscuits have only made ONE appearance…although considering that most of my biscuit making attempts end in failure, it’s not that weird.
True story… I love biscuits so, so much, but haven’t been able to replicate my own idea of flaky, fluffy, crispy on the bottom, chewy on the top, just-salty-and-sweet enough perfection. Obviously there are different TYPES of biscuits for different meals… the cover in gravy biscuit, the Hardee’s sausage biscuit, the biscuit for the top of a casserole… but I’m looking for the perfect eat-on-its-own-with-just-a-little-butter biscuit. My grandmother had a fantastic recipe…but I think her own hands and all the love and care for us that she put in them made hers truly delicious. When I try to use her recipe they taste fine, but they just aren’t the same. A few months back I shared the Flying Biscuit’s recipe, (which are so good) but they’re still not what I’m craving most Saturday mornings when it’s biscuit making time.
I’ve tried Sister Shubert’s Angel Biscuit recipe twice recently, and I liked the texture and think they’re perfect to smother in creamed chicken or some sort of gravy. So, think of these as a dinner-time biscuit. It’s a yeast dough, so they’re smoother than regular biscuits, but that also means they weren’t bad with butter and dewberry jam, either, but still not just what I’m personally looking for when it comes to flaky, breakfast or brunch goodness. I’m sharing that recipe here so you can see for yourself.
Now, I know I’m starting to sound like Goldilocks and the Three bears here, but I’m still on the hunt for the biscuit recipe that’s just right and won’t stop until I find it. In the meantime, here’s a recipe to see if it’s YOUR biscuit ideal.
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