I’ve never been much of a biscuit maker. It’s not that I can’t, just that I haven’t.
I have a vision of biscuits being something Southern cooks make, something they’ve made all their lives and just have a knack for, no recipe needed. But I decided today to make biscuits to go with beef stew. I’ve mastered beef stew — the key is beer, preferably Guinness stout.
So why not turn my attention to biscuits? For a recipe, Iflipped open Cook Fight by New York Times writers, Julia Moskin and Kim Severson. Kim is a northerner, like me, but she became the Atlanta bureau chief for the Times a few years ago. I figured her years in the South had given her enough time to perfect her biscuit recipe, but that I could trust her to translate it for the rest of us.
Kim suggests serving the biscuits with ham or jam. I served it with my beef stew (though we have a few with blackraspberry jam, too). The results? One of my stepdaughters said it was one of the best things she’s ever eaten. That’s a ringing endorsement if I’ve ever heard one.