300BlkTalk

As many of you know, I love to cook. Like reloading or creating a work of art, it's tough to master, rules must be adhered to to get a quality final product. Just like 296 doesn't play well compressed, making a roux for gravy doesn't like you having the burner on 10 and texting your buddy.
For years I have labored to make a good biscuit and failed miserably. I can make great cornbread, not a biscuit.
Tonight, after a month of trying, every other day, I got it right - light and fluffy and golden. My Grandmother reached from heaven and touched my hands apparently.
Here's one with a pad of butter and some homemade apple butter, MMMMMM.......



And yes, self rising works fine for subsonic, buttermilk definitely adds stability

That looks great.

Now I want a biscuit.

If you start about 3 am, I'll whoop up another batch and have them ready for you tomorrow morning.

Dang Reb, that looks mighty tasty. Reminds me of the biscuits my late mom-in-law made and then hid under a heap of gravy. Even a yankee like me knows that fresh biscuits and gravy (or apple butter!) are proof that God loves us.

Damn, my mouth is watering now!

Got gravy?

And I skipped breakfast this morning and you show me this!!! Congrats looks like you have it mastered.

Now that biscuit does look pretty good but I could really go for some of that hill country apple butter. Nice job rebel!

Congrats on your success. That does look good. However, biscuits are property served with gravy and a side of doves or venison backstrap.

Biscuits are properly served with anything bang. And yes, I made gravy this morning.