On the Porch
Onisha Ellis
For many years the first stop on our family vacation was at my mother’s house. She lived a few blocks away and on the route to I-95. Mom would get up early to fry sausage patties and bake homemade biscuits for us to take with us. Most of the time, she would bring them to us at the car so we didn’t lose time loading and unloading the kids (you KNOW the havoc that creates!) A good question to ask now is why didn’t I make the biscuits? Well, there is a story to that. You see, my mother taught me how to cook full dinners with everything being ready to serve up at the same time. She taught me how to bake cakes. She tried to teach me how to make biscuits, but I was hopeless. My biscuits could have been deemed lethal weapons. They were so hard a chicken wouldn’t eat them.
Finally, she forbade me from trying to make biscuits, the cost of flour and buttermilk was too expensive. Fast forward fifty years and I came across a recipe on Janet’s Appalachian Kitchen Facebook page for homemade biscuits made the way my mother made them. I decided to give it another try, with a twist. In the past, I could mix the biscuits fine but kneading them was my downfall. My daughter Rebekah has the knack for kneading so I would work with her to make them. Finally mother’s biscuits would be back on the family table. The first batch was edible but not soft and flaky. It seems Rebekah doesn’t have the knack for mixing. Round two we used our stand mixer with a dough hook to mix the dough into a ball, then we turned it out on a floured mat and Rebekah gave it a knead. To make biscuits like my mom, the dough is molded into a log roll, then each biscuit is pinched off, placed on the biscuit pan and pressed down with the back of three fingers. These turned out delicious! We ate them for dinner the night before our road trip to Florida and guess what? We cooked sausage the next morning and had sausage and biscuit for the trip. Biscuits are back!
Unfortunately we didn’t take a picture of ours.
Old Things R New 