You can make them with butter, cream or crème fraîche. You can fold in cheese or bits of bacon or a smattering of herbs. Maybe you eat them plain, with a little butter or jam, or perhaps you make a sandwich out of both sides. What are we referring to? The fluffiest fall breakfast food around, of course: the towering biscuit.Biscuits sometimes get a bad rap because people think they are difficult to make, that there are many tips and tricks to get them to have any sort of height. This really isn't true. You don't want to overmix your biscuits, certainly. But I have yet to make a bad biscuit. Sure, I've made some that are flatter than others (squatter, even) but they're still light, buttery and delicious. And this time of year, I think we could all use a little more of that in our average breakfast. Or lunch, or dinner.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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