Is there a greater pleasure than a finely wrought biscuit from the pan of an old granny woman?

Not from where we sit.

Cornbread has its acolytes and it is a fine southern quick bread but it pales in comparison to the biscuit. Biscuit making is writ into the genetic code of both sides of my family; the Reeves and the Sullivans. We’re all old-school biscuit cooks with my mom’s recipe being the template I’ve followed since my boyhood.

I don’t make them too often but when I do I follow the recipe below for as fine a version as you’re ever likely to encounter.

Make sure you lay in a good supply of country ham, patty sausage and blackberry preserves before you go to cooking as these are the classic deep south stuffings for this recipe

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