In honor of September being National Biscuit Month, I’ve created a list of …
“Wait, there is a National Biscuit Month?” you ask. Yep. That’s what I hear and I’m going with it.
So … I’ve created a list of the top five biscuit recipes I’ve tried since starting this blog. If you would like to make some biscuits and don’t know where to start, pick one of these and you can’t go wrong. Almost all of them are some combination of savory and sweet, with a little spice thrown in for good measure. They are in no particular order.
So far, I’d have to say that this is my favorite recipe for “plain” biscuits. They are so light and fluffy and slightly tangy. Perfect by themselves and also an excellent vehicle for any herb or spice that you might want to add. They also turned out to be the perfect cake to use for Strawberry Shortcake with sweetened whipped cream.
This is the biscuit that completely redefined bacon for me. Plain bacon is good. Really good. But bacon that has been cooked with black pepper and brown sugar? Transcendant. Then you mix that into a biscuit? Crazy good food. That’s what it is.
I love how the creator of these biscuits was so generous in sharing the recipe with me. These biscuits are mostly savory, with a bit of sweetness from the apple. Which is also a bit tart. Wonderful blending of flavors and textures in this one. I may have to make another batch while I still have some fresh basil in the garden.
These are sweet, but not too sweet. So moist with the pumpkin, and slightly spicy, and a gorgeous color. Something for all the senses. I also love the way the sweet and spicy played off of the fine sausage that I paired with it. That made these magical.
Because sometimes you just need Buffalo flavored . . . anything. These are a unique and tasty way to fulfill the craving.
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Now, go, make some biscuits, and let me know how they turned out. And, as always, share them with someone you love.
The Persnickety Biscuit 