My mom is known for her biscuits. Guests at our farm never wake up without a fresh batch waiting them, ready to pile on a plate alongside country ham and grits. When I was growing up, if she had leftovers, she’d split them open, then lightly butter and toast them. Doused with cane syrup, they were my favorite breakfast treat.
To save time, my mom often prepares a big batch, cooks them until almost brown, and freezes them. If you go this route, you can even pop them in the oven frozen to finish cooking — they make a perfect Saturday morning breakfast on the go.
