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| Peggy’s Southern Biscuits |
There has been debate in the family about whether or not an approximation of Mama Peggy’s biscuits was even possible or should be attempted. In the end, the recipe arrived at is, admittedly, an approximation. However, it was created by Peggy’s son, Kevin, who worked with her in the kitchen at Peggy’s Restaurant for many years, and who studied long and hard on the problem (and made a good many biscuits trying to get the recipe right).
Kevin’s sole motivation for trying to discover his mother’s biscuit recipe was simple and maybe a little selfish.
“I couldn’t stand the thought of spending the rest of my life never tasting Mama’s biscuits again,” he said.
To the naysayers, Kevin also felt compelled to say, “I ate Mama’s biscuits my whole life. More so, I imagine, than any of my aunts, uncles or cousins. These biscuits taste to me like Mama’s. But I didn’t create this recipe. Mama was guiding me every step of the way. I could almost hear her voice, telling me I needed more buttermilk or that I needed to fold the dough a few more times.”
“Mostly, I just tried to remember what Mama did at the cafe, and trusted her to guide me on the things I couldn’t remember. Of course, no one will ever beat Mama in the biscuit making department. But that’s not what this is about. This is about honoring Mama and having a chance to keep on eating her biscuits. What kind of life would it be without Mama’s biscuits?”