Biscuits–A Southern Staple

My Grandma Nora made the best biscuits I’ve ever tasted.
They were light, flaky and had a unique extra something that made them stand apart from other biscuits.
My mother made a good biscuit too–hers were of the cat head variety: big, golden brown and crusty on top and bottom and tender and fluffy on the inside.
It’s no wonder that I spent the next four decades trying to emulate the Queens of Biscuit–and each time, coming up sadly short.

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