Biscuits

I made scratch biscuits today. My "Ratios" book has been fantastic reading, but I found I had not made much of what Michael wrote about. Bread 5/3, Pate au chou (don't remember the ratio or how to spell it. Creme puff dough and dumpling dough. Great dumplings.),and the best pancake recipe in the world.

Since I live in biscuit territory, the land of soft white wheat, I wanted to try this recipe. And my sister had sent my son Vermont maple syrups, so we had to have something to put them on. You know. Just gotta.

I know two things for certain. 1. Best biscuits I ever put my mouth on. Sorry, Mom. (Maybe because I made them.) 2. Not the same quick bread product served here abouts. Not going to ruin me for a Bojangles' biscuit. Just not going to confuse the two very different foods.

So...Holy Wild?

God cares about food. Read His book, if you doubt. I am not going to write a food blog, but I am also not going to miss a chance to express my gratitude.

Father, thank you for biscuits, and all that they are and mean. Thank you for South Carolina winter wheat, that SHOUTS out of the ground in the spring, proclaiming the power of Your economy. Thank you for dairy, and the long relationship your children have had with dairy animals. Thank you for fresh butter and milk that make this recipe all that it is. Thank you for salt. Whole libraries can be written to extol this marvelous mineral that ties us to the earth from which we came and to which our bodies will return. For baking powder. For man and his oven. For Michael Ruhlman. For cook books, the sharing of food stories down generations.

In this case, thank You for honey and maple syrup. Get that now. How bizarre are those two sweets, and so different. How many ways You have hidden / stored away the sweetness you built our mouths to crave.