My recent trip to Nashville has put biscuits on my mind.
I went to visit my friends M and M, who are expecting!
Hanging out with a pregnant woman is wonderful because they love to eat and M
was certainly not the least bit fussy about what we ate. We kicked off the
weekend at Loveless Café, a Nashville institution, and also a personal favorite
of M & M’s. We ate lots of biscuits,
on top of ordering regular breakfasts.
Loveless is famous for their biscuits, as well as their
country ham which I couldn’t resist ordering a side of, and you can even buy
the mix in the airport. I thought about doing this, but then I thought about
just how simple it is to make biscuits from scratch, and questioned why I don’t
do make them more often. I love eating baguette aka white bread in the morning,
so why not substitute crunchy, chewy baguette with a light, flaky biscuit every
once in a while?
I also thought about some of my favorite biscuit
recipes. Biscuits made with crème
fraiche, root vegetable potpie topped with sweet potato biscuits, sausage gravy
and biscuits, biscuits with strawberries and cream---the list goes on. What I
really love are Popeye’s biscuits. I think they coat them in crack.
We also had lunch at one of M’s favorite spots from college,
and of course, I just had to get dessert when I saw this beauty:
The icing was called “beetroot icing” and the cake was
buttermilk cake. The icing didn’t taste
at all like beetroot; it was pretty cream-cheesy, so I think beetroot was used
pretty much just to get the electric pink color. The cake was super moist, and
reminded me of carrot cake minus the spices.
I had a really nice, healthy, chopped salad, so the slice of cake was in
order. M helped me a little, too.
I want to share this recipe for biscuits, because it’s my
favorite “special” biscuit recipe. I
love regular, old buttermilk biscuits out of the Joy of Cooking, but these are
just a little different.
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