Winter is a time when you really want to carb it up.  For me, that can be any number of things but every now and then I’m craving Southern diner fare … like some homemade biscuits from scratch. They are perfect partners for a breakfast dinner, a bowl of soup … or, breakfast.  And let’s not forget how even more seductive they become once the supporting cast of condiments comes into play:  butter, preserves, honey, gravy, country ham.

Sadly, I believe scratch biscuits are no longer common household fare anymore.  Don’t get me wrong – homemade biscuits are still alive and well, just not so much in the home kitchen. I expect folks still have mothers or grandmothers that roll their own; even so, maybe only for special occasions.  Otherwise, I’d hazard a guess that the majority simply zip over to the local eatery when they get a hankering for them these days – or they commit gourmet treason and pick up a CAN of biscuits at the Piggly Wiggly to bake up on their own.  Unfortunately, this dowager of golden flakiness has gone the way of most edibles over the decades: mass produced and hyper-marketed for urban convenience.  As such, my conjecture is that the scratch biscuit may qualify as a foodie endangered species!

CONSUMER ADVISORY:  If your only biscuit experience is associated with that iconic, animated doughboy on American TV that giggles when a mysterious finger pokes his belly, then this post is for you.

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