The Perfect Biscuit

  • Posted by: Tomato Head, Market Square Manager • August 5th, 2010

Last week, Mahasti enjoyed breakfast at what folks in these parts call “a country cookin’ place.” The establishment served up a bready and spongy biscuit, which got Mahasti to thinking – how does a biscuit get that texture? Was the biscuit homemade or commercially manufactured? What, really, makes the perfect biscuit?

Always experimenting and looking for new recipes and approaches, Mahasti wonders if you might help her on this quest for the best biscuit. When you think of your favorite biscuit, do you think back to a recipe from your Aunt Libby or your Granny? Is that perfect biscuit recipe one your mother made, or maybe even your uncle’s cousin’s nephew whose name you can’t remember now?

If you have one of those old recipes from a relative or friend that you think makes the perfect biscuit, would you be willing to share? Mahasti would love to give the recipe a test run and see if it gets her any closer on her quest for the perfect biscuit. Willing to help? Send your recipe to: talktous@thetomatohead.com and she’ll be chomping at the bit to get her hands in the flour.

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