Southern-style pinched biscuits: trial and error

All of my adult life, I’ve been a bit phobic about making the pinched biscuits my mother made at least daily when I was growing up. She showed me her process (there was no recipe) repeatedly, and every batch I made was a crushing disappointment (to me, anyway).

Fast forward thirty years, and I’ve been making my own bread—amongst other things—for the last several months. At first, I had to. I couldn’t afford to buy groceries for a while immediately following my contract ending in June. But I’ve come to genuinely enjoy the process as well as the result.

So tonight, on a whim, I made biscuits. The term we used as kids was cat heads: lumpy, unattractive biscuits. Nothing at all like Moma’s smooth perfect little morsels. But you know what? The interior was perfect, and I learned a thing or two.

And there was no fear. None. I just went into the kitchen and made biscuits like there was nothing to it.

And truly? There was nothing to it. I needed to fail. I’ve said it a hundred times a hundred times to students in knitting classes. Adults hate being beginners, but it’s good for us. We don’t know everything. We can’t know everything. But especially as adults, we really have to work against thinking that because we haven’t done a thing that we can’t do a thing. We’re probably going to screw the pooch a time or twelve, and that’s ok. We learn from our mistakes. Sometimes a little. Sometimes a lot.

So tonight, I made cat heads. They taste good, and the crusts are fucking divine. The interiors are dense but fluffy. The taste was ok. The shapes definitely need some work. And the sizes were all over the place. Now I have ideas for how to improve them. For next time. Because practice may not make perfect, but it brings us closer to where we really want to be.

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