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Biscuits were one of the first things that I learned to bake. I am a bread fiend, so quick access is important sometimes when you need that dense serving of carbs fast. First I learned how to make baking powder drop biscuits. Those are okay when you are in a real hurry, but nothing compares to the cream biscuits I learned to make that rise a couple of inches high as they bake until golden brown.
They split easily because they are so flaky and buttery. This is by far the best biscuit to use on top of a chicken pot pie. But the best way to serve them is plain, with butter and jam. Hot. Right from the oven. Or with a pile of sausage gravy on top, yeah, that would be fine too.
I'm so happy that Pine State Biscuits opened up a real-live store. Their popularity at the Portland Farmers Market propelled them into a storefront. Halle-freakin-lujah. So Saturday morning when I met a couple of friends for breakfast at Pine State, I decided to go for the gravy. Spicy sausage gravy, with paprika (I think) sprinkled on top of the biscuit, oh yeah, and the fried egg over-easy. So warm. So solid. Such a freakin good meal with such complex, heavy-hitting taste.
They have no juice, only this Cheerwine soda that really isn't that great, but it makes me happy to look at the bottle and you can't help but be in a good mood when you are drinking red sugar at 8 in the morning. It's coffee or soda here, folks. Oh and water.
It was a packed and I'm sure it will stay packed for a while. Great biscuits are hard to come by. These are de-light-ful.
2 comments:
mmm, I remember drinkinig Cheerwine when I was a little girl. that stuff was great! probably because it was packed with sugar and sweets. :)
p.s. your headers are almost finished! yay!
Biscuits ROCKS!
The Cheerwine is a nice little twist, but I always pass on that and get a big ole' glass of sweet tea.
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