To my way of thinking there’s not much that compares to the smell and taste of homemade biscuits hot from the oven. A simpler bread there never was, nor a more adaptable one. You can fill them or roll them up with sugar and cinnamon. You can serve them at any meal of the day, accompanied by butter, jam, honey or just bear naked; they never fail to please.
If you’ve got a big Kitchen Aid mixer or the like, it does the work for you, and if you’ve followed my advice and bought yourself a pastry mat, clean up is a breeze. So this is why it surprises me that those nasty baking mixes continue to line the supermarket shelves and can readily be found in homes across America. No one would make ’em if they didn’t sell.
And don’t even get me started on this abomination. He has creeped me out ever since I learned to spin the dial on the big Motorola floor model in Grammie Sue’s living room. That giggle, the fetal dough face, the neck scarf with no pants. Gives me a shudder just thinking about it. Always has. And if you’ve never taken a squint at the nutritional content (and I’m slinging the term nutritional around here with what can only be called reckless abandon) of Bisquick or the dough boy’s demon offspring, you really should. Nasty fats and sodium levels at least double what you find in scratch made biscuits.
From the portable bar — The other day, the Taller than Average Woman sent me a recipe for a cocktail she invented that called for 99 Blackberries, which I had never heard of. Turns out it’s a blackberry flavored schnapps made by the Sazerac Company, and that got me to thinking that I hadn’t heard anyone mention the Big Easy’s favorite potable, the Sazerac cocktail, in a very long time. Now, as it involves rye, the spirit of the moment among liquor cognoscenti, I presume the Sazerac (I just love the sound of that, don’t you?) has made a resurgence and I’m just not up to speed. As a rule I avoid bars where the bartender is called a mixologist and there’s an excessive amount of muddling going on. Well truth be told, I might perhaps have worn out my welcome in one or two of them, but that’s a story for another day.
(Recipe to follow)