Home Baked Goodness - Biscuits

October is definitely baking weather. It's the season to get out the measuring cups, flour and pans. What better way to welcome in the cooler temps than with a plate of nice, hot biscuits? They're relatively easy to make and good with a fall morning breakfast of bacon and eggs.

Biscuits come from the British hardtack and mean twice cooked. usually the word means cookie in Brit English but someone the meaning kind of veered off (Our word cookie is from the Dutch koekje or little cake). it's derives from the Latin meaning twice baked and is similar to the Italian biscotti. The closest European equivalent is the English or Scottish scone or bannock from the Shetland islands. This is a small bread made with baking soda or baking powder rather than yeast. This ingredient acts as a leavener. Most biscuits are for breakfast but you could make yours for a strawberry or peach shortcake.

What makes a good biscuit? The exact amount of ingredients is crucial to producing a tender , fluffy biscuit that almost melts in your mouth. Another important factor is that it's kneaded by hand to get the right texture. The third comes from baking the batter in a very hot oven. The top should be a golden brown and the inside should be moist and somewhat chewy(you can tell when they're done by inserting a toothpick. if it comes out clean m they're finished). Some bakers add honey or cheddar (as Red Lobster does) to make them more flavorful. That depends on you and what you have planned. There's nothing like a cheese biscuit stuffed with bacon and scrambled egg for a brunch. Of course a honey biscuit is nice ,served with butter or clotted cream for a tea.

Whip up a batch of biscuits. for your fall brunch or breakfast. there's nothing like the melt in your mouth texture or the sweet flavor of a good old , down home biscuit. It's perfect with a good cup of hot coffee or tea when the leaves start falling.