Biscuits

Sometimes I buy stuff at the grocery store that I never use. The last time I bought a box of biscuit mix, it stayed in the cabinet long after the “use by” date expired. So when I brought home a new box, and Dwight was helping me unload the groceries, he held up the box and asked, “Do you want me to put this in the cabinet or go ahead and put it in the trash now?” I confess, that was a week ago and the box has not yet been opened. But I’ll get around to it sooner or later.
Actually, I made some biscuits recently with basic stuff like flour and shortening. They were pretty good. But I’ve discovered the ones that come in an exploding container, and I like them better. Some of them are even buttered when they pop out. The first one is always wonderful. After that, they qualify as “day old” or older. My clue to knowing when to throw them out is the mold that appears after a while, although, as we all know, the mold can be removed from a perfectly good biscuit. After all, it’s only leavening that got tired of doing nothing.
I learned from Ruth Conner that those flaky layered biscuits make great breakfast toast. They come apart easily, fit right into the toaster oven, toast in a jiffy and taste great. I eat them for breakfast in one of three ways: natural, with honey, or with syrup. I think I like the honey best. But it costs a lot more. Must be something to do with paying bees union wages. But the syrup is great, too. Many people were raised with biscuits, syrup and bacon or sausage for breakfast every morning. They never got tired of it.
Not long ago, after a Vermont trip, Robert and Diane came back with a bottle of genuine maple syrup for me. Now that’s what you call an expensive gift. I ate it as slowly as I could, to make it last. It was great on those toasted biscuits.
So, here’s to biscuits: homemade, canned, frozen, toasted, old-time or avaunt-guard–all delicious!