Further Thoughts On Biscuits

 

Most of my friends who know,

Know how biscuits stand with me,

In a grand ranking of bread,

They’re the pinnacle, you see. 

 

Now, I know these days,

Most folks just get ‘em from a can,

But “whop ‘ems” won’t cross my table,

I’m not that sort of man.

 

It doesn’t take that much time,

To sift out the flour,

Work in the dry ingredients,

Sugar, salt, and baking powder.

 

Cut in a stick of butter,

But leave a few good buttery bits,

They just make for more flavor,

When that biscuit passes your lips. 

 

Then comes a bit of milk,

In the middle to form a pool,

Then work the flour from both sides,

With your fingers as the tool.

 

Don’t never stir the mix, you see,

That’s how you make ‘em tough,

So lightly fold to make good layers,

Until they’ve had enough.

 

Then roll or mash ‘em out a bit,

To about the thickness of your hand,

Then cut the dough into shape,

With a modified Clabber Girl can.

 

Pop ‘em in the oven,

Fifteen minute is the wait,

By then you should have the sausage fried,

And the gravy for the plate,

 

It makes me shake my head to think,

And I’ll try hard not to boast,

But when good ol’ biscuits are that easy,

Why would anyone want toast?