Mother was a war bride and knew how to make dishes served in Canada. But, much like the cuisine served on a train, one must become accustomed to what can be purchased in the local area. As such, Mother learned how to make biscuits. She was quick in learning the art of making biscuits.
I was touched when I read the recipe for making buttermilk biscuits served on the Southern Railway System from James D. Porterfield’s book, “Dining by Rail.” The ingredients needed in making these Southern biscuits are all-purpose flour, baking powder, salt, buttermilk, active dry yeast, warm water, sugar, shortening, and melted butter.
I really miss eating biscuits like these. But, biscuits are not a healthy choice, unless they can be made using a different type of flour.