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Straight from the oven

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Although they are a prime staple of the Southern breakfast table, biscuits can make for a delectable delight morning, noon and night.

They’re best when they’re warm and fresh out of the oven, but they can be made ahead of time and refrigerated or frozen and easily reheated when convenient.

Biscuits are also one of the most versatile additions to any baker’s repertoire. They can be served by themselves or with any number of toppings, including butter, gravy, jams and jellies, honey and so much more.

These recipes are some of my family’s favorites, and I’m sure you’ll enjoy them just as much.

 

 


 


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