When I was growing up, the cracker aisle was not the vast display of abundance that we enjoy today. Most grocery stores pretty much carried the basics: Triscuits, Ritz, Town House, Wheat Thins, saltines, water crackers and Club House. The fancy ones also might have Stoned Wheat Crackers, the large green tin of Bremner’s wafers, and the black box of “Entertaining Assortment,” but the really great ones also had Chicken in a Biskit.
If you have flour, buttermilk, and salt, you can make a basic homemade biscuit—or you can opt for a biscuit that goes beyond.
Biscuits are a community thing—they bring people together for breakfast, brunch with friends, weddings, holidays, and beyond. And despite what many people still believe, they are incredibly forgiving even for the most novice of home cooks. Homemade biscuits can be as simple as three ingredients—flour, buttermilk, salt—or super whomped up with cheese, vegetables, chocolate or fruit.
For those of you who, like Chicago-born me, long thought of ham and redeye gravy as something you might have heard a scruffy gent named Cookie offer up to the cowhands in an old western movie, and not actual in-real-life food, let me share the good news: It is real, and it is delicious. It's also ridiculously simple to make.