I definitely have a little bit of an imposter syndrome when it comes to biscuits because I am not from the south, and I don’t have a family tradition of biscuit making.  You can really go down a rabbit hole reading about biscuits and people have strong feelings about the type of flour, the method, everything. I have asked, and been given, Dave’s family recipe on more than one occasion.  But where is it? I can’t keep track of it.  However, I think I am ready for it now.  Because these biscuits were pretty good.  I felt no stress making them, even though I normally do drop biscuits instead of a using a biscuit cutter.  The recipe made just the right amount.  Everyone had two biscuits with their bacon and eggs, and then I sent a biscuit as a snack at school.

There was only one concern that I had.  Did I add the salt? Because there was a distinct lack of something.  I remember thinking that I should read a conversion for kosher salt to table salt because I am out of table salt.  The kosher salt was on the counter… but did I use it?  I have to make these again to know for sure. Now that I am over my fear of biscuits, I should make biscuits more often.  In college, my friend and roommate Janine would make biscuits every Friday, and sing a little, “It’s Friday Biscuit Day!” song, and she generously shared her biscuits and it was the best thing ever.  I loved her tradition of a little something special on Friday mornings for breakfast.  And here I am a few (24 years) later enjoying biscuits on a Friday.

The recipe is from the book Baking: From My Home to Yours which I do love.