Biscuits ticket
Oh, my dear, these biscuits are a treasure trove of family love and tradition. You see, I start with the finest ingredients, just like my grandmother taught me. A good bit of creamy butter goes into the mix, making them wonderfully rich. The secret, though, is a splash of buttermilk, which gives them that perfect tang and fluffiness. I knead the dough gently by hand—never overwork it, or you’ll lose that tender texture. Once they’re in the oven, the kitchen fills with that heavenly, buttery aroma that brings everyone running. When they come out, they’re golden brown on the outside, soft and warm on the inside, just waiting to be slathered with jam or enjoyed plain. Each bite is like a hug from me, a little reminder of home and the joy of gathering around the table together.
Oh, my dear, these biscuits are a treasure trove of family love and tradition. You see, I start with the finest ingredients, just like my grandmother taught me. A good bit of creamy butter goes into the mix, making them wonderfully rich. The secret, though, is a splash of buttermilk, which gives them that perfect tang and fluffiness. I knead the dough gently by hand—never overwork it, or you’ll lose that tender texture. Once they’re in the oven, the kitchen fills with that heavenly, buttery aroma that brings everyone running. When they come out, they’re golden brown on the outside, soft and warm on the inside, just waiting to be slathered with jam or enjoyed plain. Each bite is like a hug from me, a little reminder of home and the joy of gathering around the table together.
