This won’t be a terribly long post, because there’s not much about these biscuits I can say that wasn’t already said in the “Herbed Variation” post. These are made in exactly the same way, you just leave out the chopped fresh herbs.
We’ve been having a typical early spring here in Laramie – it’s frigid cold, then warm weather for a few days, then a big snowstorm, then it gets frigid cold again. It seems like the snow always comes on the weekends and during a particularly snowy afternoon a couple weekends ago I made a batch of these and a big batch of lentil stew. I don’t eat much meat and I certainly don’t eat gravy any time other than at Thanksgiving (just not my thing), so I was struggling to find a way to enjoy these biscuits. You see, these are the perfect sort of biscuit to eat with gravy, grits, scrapple, or any other kind of fatty, meaty dish with lots of sauce that needs sopping up. I once heard Paula Deen say a good biscuit is really as much a utensil as it is a biscuit – meant for soaking up all the wet stuff from your plate and transferring it all to you mouth! (So not my idea of a good thing.)
So I suppose it was understandable that the vegan stew I made didn’t really go well with these biscuits. These biscuits truly deserve a soupy, gravy counterpart. I have no doubt alongside a big bowl of pot roast or a plate of sausage and gravy, they would shine. In such a situation, I have no doubt they would earn their keep.
But for me, I’ll probably never make this basic version of the biscuits again. I’ll always opt for the herbed variation, perfect for making those yummy breakfast sandwiches I’m so fond of.