Homage To The Southern Biscuit
In the South, we take a lot of things in stride. If it rains on game day, we shrug and celebrate that at least we don't have to work in the yard. If our car breaks down, we call someone to pick us up. But whatever you do, don't mess with our biscuits.
The biscuit is a Southern staple. For breakfast, you can fill it with eggs, sausage, bacon, country ham, cheese, breaded chicken, pork loin, steak. You can drown it with sausage gravy, milk gravy, red-eye gravy. Or you can simply slather it with butter and eat it straight.
As the South has been infiltrated by different cultures, the biscuit has taken on other unlikely partners. Chicken-fried steak. Kielbasa. Bratwurst. I've even seen them served with salami and pastrami, accompanied with spicy mustard.
But no matter how many different items the biscuit gets paired with, the Southern biscuit itself remains constant. When baked to perfection, it sports a golden crown that glistens with freshly drawn butter. Its texture remains flaky throughout while still retaining the consistency between a heavy bread and croissant. And when it enters your mouth, it melts over your tongue like cotton candy with a unique flavor that can't be duplicated.
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