I wasn’t necessarily raised on transcendent biscuits, we had patacones and arepas instead. My mom, who is from Illinois and from a family of Illinois corn, soybean, and pig farmers who came from the hills of Kentucky ages ago (and I don’t know where before that), would talk about the delicious food her grandma cooked in her diner. Biscuits were obviously part of that but she never made them on any consistent basis because they are “unnecessary carbohydrates”. In our house, in the 70s, if a carbohydrate was to be eaten it had better be whole wheat or rice. This is all fine by me, life is long and there is plenty of time to make biscuits.
I fell in love with biscuits when we lived in the south (Texas, Louisiana, Georgia and Virginia, if you want to call NoVA the south). I mostly lusted for biscuits from two particular places - Popeye’s in New Orleans and Hardee’s in Peachtree City, Georgia. The commonality between these biscuits was their moistness.
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