We're gonna be RICH!

Ok, forget the pound cakes, forget the pies, and forget the jams and jellies! We have stumbled upon the key to untold wealth and culinary fame! And as such things often happen in food history (the unleavened bread that becomes a pretzel, the unrisen cake that becomes a brownie, the unmelted bits in a chocolate cookie become Toll House cookies, and so on), we stumbled upon it by accident.

I should stop saying "we" because all credit for this discovery must go to the roommate, Cyd. We were watching the man who should have been my husband, Alton Brown's new show last night, "Feasting on Asphalt." (So far, I'm not impressed. And does he--or his audio people--understand that we can't hear him when he's trying to speak over the roar of his hog's motor? Sheesh!) Anyway, AB and crew stopped at a restaurant in or near Savannah, I believe, and had their breakfast at "The Biscuit Place." And man, did those biscuits look GOOD! Cyd and I began to bemoan the lack of good biscuits around here, the gold standard being the Hardees' biscuit. So we did a quick web search and found a copycat recipe, and decided to try it for brunch today. Cyd got up much earlier than I did, as is generally our custom, though last night, it was because I was up all night trying to keep Grady from screaming, crying, and howling to get to Prunelle who is in full-blown heat right now. UGH! (Spay and neuter your pets! You'll sleep better. Or if you have purebred show dogs and can't, may you be blessed with friends that you could ship one of them off to during that special time of the year!)

Anyway, Cyd very kindly decided to make brunch for us, and wanted to have the biscuits ready for when I finally rolled out of bed. But there was one BIG problem. It would seem for all of her Food Network viewing--not to mention decades of slavish devotion to Martha Stewart--Cyd did not understand that there was a difference between all-purpose and self-rising flour! OOPS! Suffice it to say, the resulting bread product was rather...stumpy...not tall and fluffy as one might have hoped. Still, neither of us had the will or the patience to remake them. We decided just to eat the stubby little buns because we were really hungry. And guess what? They were darn good! They were rich and tender, and I told her if you threw some blueberries or cranberries and some nuts in there with a bit more sugar, you'd have some dynamite scones! And that's when Cyd declared her own fabulousness at inventing....wait for it....BISCONIES!! We're trademarking that name, so don't even think of stealing it! We're gonna take the farmers' market, and the WORLD by storm! Tee hee. ;-)