A Better Biscuit

Biscuits have been much misaligned in recent years.They're returning to their glory where they're golden gems, flaky and light.Not only that they're also easy to make and even the most novice of bakers can create the perfect round. Julia Moskin explored them in her column in todays's New York Tomes Dining section.As she has found out biscuits have been an American standard since our early days.They're the child of scones and the only difference in the two recipes is just a bit of sugar and an egg.(actually two eggs).Scones are Scottish in origin ,first being made from barley or oat flour with fat and some kind of liquid.Triangular pieces were baked on a griddle .As the ingredients improved and became lighter .so did the scones.Biscuits veered off in another direction.Southern cooks added buttermilk, lard and a low protein wheat.This last was only available in the South and gave the rounds their tenderness.Biscuits can be used as a base for jam and butter as well as for small sandwiches, preferably ham in the true Southern style. Baking both are easy .Ms .Moskin includes one recipe with slight variations for making both scones and biscuits.Scones require eggs and water while biscuits require more butter. both need heavy cream for texture and richness.What both kinds need is basically a hands off way of making them.The dough should not be over kneaded .Just gently knead until all ingredients are mixed.They also need butter,which gives them the needed flakiness.Both recipes are versatile.Cheddar bits can be added to the biscuit to create a Cocktail nibble.Scones can benefit from dried blueberries or cinnamon, or herbs if you'd like a brunch one.Ms .Moskin also includes a recipe for a honey butter liberally laced with sea salt as a sweet savory spread to vary the flavor. Homemade biscuits are always a treat.They're easy to make and a true treat to eat.Make a batch of them or Scones to enjoy their goodness.