Biscuits and Conversations

When our two older sisters graduated high school and only we three youngest girls remained at home, my mom went back to work.  After school, we'd meet in the kitchen and I'd watch my sisters make snacks out of pantry staples (we never had junk food in the house).

Maybe it was once, maybe it was every day, but my memories of those afternoons together are always of hot chocolate, warm buttery biscuits, and animated discussions about boys and friends and teachers over the din of top 40 hits on the AM radio.  When the song about the girl chasing her runaway horse in the blizzard played, my sister Candi would hush us and tear up.  That gave me a chance to steal another biscuit layered with melted butter, and feel that everything was right in the world as long as we had each other.

In the 70s Bisquick was the larder of choice in modern cupboards.  Today, I prefer this recipe that calls for flour, baking powder, cheddar cheese and buttermilk.

Buttermilk Cheddar Biscuits
Makes 8 very large biscuits

1-3/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
5 tablespoons cold butter
1/3 cup shredded cheddar cheese
3/4 cup buttermilk

Sift together dry ingredients. Cut in butter until mixture resembles coarse cornmeal. Toss cheese into mix until evenly blended with flour. Add buttermilk and lightly mix until dough forms a ball. Flour hands and roughly form 8 biscuits (do not over mix dough). Place 2 inches apart on baking sheets; bake in preheated 425 degree oven, 10-12 minutes or until biscuits are golden.