Biscuit Roundup.

Made-from-scratch biscuits are one of my all-time favorite things. I'll take a hot, fresh, salty biscuit any time of the day. Here’s a roundup of some of the best ways to eat a biscuit.

A few things I know to be true for a good Southern biscuit - always use White Lily flour, buttermilk and lard, over another butter or shortening ingredient. It will give you that biscuit texture, hint of tang, and smooth, authentic flavor you can't quite put your finger on.

Here’s my go-to Buttermilk Biscuit recipe if you like it plain Jane, but I have rounded up some of my favorite ways to enjoy them below if you’re looking for more ways to enjoy this Southern favorite.

1. Biscuits with Jam

Jam is one of my breakfast go-tos, and I just love slathering it on warm biscuits fresh from the oven. Jam made from peak-of-the-season fruit is a far cry from anything you can buy at the grocery store. Which is why I love making it from scratch and utilizing summer berries or figs straight from the little tree in my front yard.

biscuit w jam

2. Biscuits with Gravy

Classic white gravy is creamy and full of black pepper, making it the perfect topping for your breakfast or brunch buttermilk biscuits. My step mom is from Kentucky and she makes the absolute best white gravy around. I consider it a true hallmark of Southern comfort food, a must-try.

pin it white gravy.jpg

3. Biscuits with Butter

Like all made-from-scratch things, I love the simplicity and basic nature of making homemade butter. It tastes unbelievably fresh, and is so easy to make. Though one of the simplest combinations, bread and butter is one of the best pairings of all time. Combine homemade butter with our buttermilk biscuits, and you will be in foodie heaven. Take it a step further with a honey butter or herbed butter and you’re pretty much set for life.

biscuit w butter

4. Fried Chicken Biscuit

If there's something more Southern than a fried chicken biscuit for breakfast, I truly don't know what it is. I’ll start my morning with crispy, juicy fried chicken sandwiched between a warm, fluffy biscuit any day. And of course, Chick-Fil-A is my favorite, but on Sundays I have to make them on my own. Sometimes I will even elevate it to a lunchtime meal of choice with a smear of homemade mayo, and the addition of crunchy, vinegary pickles.

fried chicken biscuit

Love to know what your favorite ways to eat a biscuit might be?


PIN IT :

biscuit recipe round up by heirloomed

SHOP THE POST :




RELATED STORIES :

heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com

Heirloom Recipe Series with Wendy Read of Sunchowder's Emporia.

For this weeks Heirloom Recipe Series, I am delighted to have Wendy Read with us - Founder & Chief Jamrista of Sunchowder's Emporia. I instantly fell in love with the beautiful packaging of Sunchowder's jams - I just adore the simplicity and am sure you'll see why. And, I tend to be a sucker for jams - they seem so fabulously Southern and remind me of roadside stands on the Blue Ridge Parkway.

What recipe are you sharing with us?

I am sharing my Grandmother Ida's sponge cake recipe.  I have photographed the original card which is in my mother's handwriting.  My Mom stored all of her recipe cards in her very special Cream and Red American Home Menu Maker tin container from the early 1950's.  The box had room for two sets of recipe cards, side-by-side with cream-colored tabs for Fish and Poultry, Meats and Eggs and Cakes and Fillings and Frostings.  I used to love when my Mom took out her recipe box and started to sort through them, flicking them back and forth with her index and middle finger until she found that one recipe she was looking for,  and then we could anticipate the great dish  to come.

What makes this recipe meaningful to you?

My grandmother used to come and visit us every month when I was growing up. She always came with her blue valise (which is the word she used for her suitcase), a black purse in the winter (or a white purse in the summer), lots of fabulous costume jewelry,  a hair net,  and she was usually carrying a blue tin which originally contained  Kjeldsen's Danish Butter Cookies. But we knew better, my brothers and I, there weren't any butter cookies inside, there was a sponge cake inside, a delicious, fresh, sponge cake that my Grandmother had baked just for us.   She would always add a special touch of  lemon zest or orange zest and we couldn't wait to sit down to a slice.

She would line the tin with waxed paper and place the tube cake carefully inside and then cover with another layer of wax paper, and close the tin.  I can almost smell the cake now as I imagine her opening it for us; she would grip the sides with her fingers and turn it round and round working the lid until it would slide off, and the scent of fresh cake would waft up and out to our waiting plates and forks.

What photos are you sharing with us?

I have photographed my Mom's original recipe card and laid it on top of her tin recipe holder.  I also photographed the cherished tin that held my Grandma's sponge cake when she came to visit us, I love this tin and wouldn't give it up for the world.   Both the tin and recipe box are some of my absolute treasures, you see I lost my Grandmother Ida in 1990 and my Mother Ruth  in 1991.  These memories of enjoying food together are the ones that are the strongest and the truest for me.  When I bake or cook a dish that we used to share together, it makes me feel closer to both of them.

A bit more about Wendy & Sunchowder's Emporia:

Wendy's products can be found nationwide.  She owns Sunchowder's Emporia and is an Artisan Jam, Chutney and Pickle producer.  She lives in Florida and produces tropical and seasonal products.  Her jams are all made in small batches using  French Copper Pots.   She does not use commercial pectin, corn syrup, colors, additives or preservatives in any of her products.   She loves to preserve the harvest and takes pride in being part of the revival of canning in America.    You can  find out more about Wendy and also find her products at www.sunchowdersemporia.com.

You can also connect with Wendy & Sunchowder's Emporia at:

BLOG

Facebook

Twitter

Part of our Heirloom Recipes Series, featuring foodies, chefs, artisans, Southerners & fabulous folks willing to share their stories, recipes and photos in an effort to help preserve and share these family recipes for generations to come.