My mom and I share a love of biscuits—perfect biscuits. Usually we eat versions other folks make (like the biscuits at Williamsburg's Egg or the ones at Houston's The Breakfast Klub, both divine), but rarely do we knead and bake them ourselves. That's because my mom gets anxious just thinking about the process (everything has to be just so!), while I have a super-old oven that doesn't hold a consistent temperature.
Well, we both got over our issues and produced the scrumptious specimens in the above photo, which we ate for Thanksgiving breakfast with butter, strawberry jam, and raspberry-jalapeño jelly straight from New Canaan Farms of Dripping Springs, Texas. (Jalapeño's in everything in Tay-has.)
We used this recipe for the biscuits, by Scott Peacock, a James Beard best-chef winner and former top toque at Georgia's Watershed restaurant (which, weirdly enough, is owned by Indigo Girl Emily Saliers; I forgot that duo existed). Though Peacock moved on earlier this year to work on an oral history of Alabaman elders and their food memories, his scrumptious biscuits aren't going anywhere (except into your mouth, six or seven in a row). Just remember: Don't twist when you're cutting the dough!