September is National Biscuit Month

15 Sep

To a Southerner, the biscuit is the quintessential accompaniment to meal. Not only is it the “bread” that most of the world requires with its meal, but it is a pure handicraft of the Southern cook.

Biscuits come in all forms and flavors. There are plain biscuits, butter biscuits, sweet potato biscuits. You may also find beaten biscuits, angel biscuits, and baking powder biscuits. Drop biscuits and cheese biscuits are just as yummy. I like buttermilk biscuits.

They’re good for eating plain, slicing and garnishing with a pat of butter, soaking up gravy or turning the meat on your plate into a sandwich.

Biscuits are universally the same size although Guinness Book of World Records does have a “Largest Biscuit/Cookie” category and the North Carolina based Immaculate Baking Company won with a chocolate chip cookie. Technically a biscuit, but not technically a southern biscuit. Anyone up for a challenge?

Most of’s favorite restaurants serve biscuits. Some specialize in them. Take for example, Biscuit King, in Fairhope, AL. They pride themselves on their “Ugly Biscuit” which is basically a sausage, egg and cheese biscuit all mixed together and baked. They’re huge, too.

Another is the Biscuit Place in Washington, GA. Their biscuits are good enough to be featured a few years back on Alton Brown’s series, Feasting on Asphalt. If you live near the Biscuit Place, go have a biscuit there to celebrate this month.

In Mississippi, check out Mary Lou’s Biscuit Bar located in Louisville. They just started serving lunch so if you can’t make it for breakfast you have more time to get your biscuit fill for the day.

Wherever you go eat in the South for true Southern food, enjoy the biscuit on the side.

Here’s a recipe for a simple Buttermilk Biscuit.

2 c flour

3/4 c buttermilk

½ c shortening

1/4 tsp. salt

½ tsp. soda

1 tbsp. sugar

Mix flour, salt, baking soda and sugar. Sift into a bowl. Cut the mixture until it looks like coarse crumbs. You can use a pastry blender or your fingers. Then make a well in the center, add buttermilk and stir until the dough comes together.

Place the dough on lightly floured surface. Using your hands, gently push dough together and pat it out to ½ inch thickness. Repeat about 4 times. Cut with biscuit cutter. Place cut biscuits on a baking sheet and bake in a pre-heated 450 degree oven about 10 to 12 minutes until golden brown. Best served warm.

Don’t forget Fido. He can share in National Biscuit Month as well. Make sure your pantry is stocked with his favorite dog biscuit.

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