Hush Puppies And Cornbread Move Over, King Biscuit Is Here

This Oct. 20, 2014, photo shows cornbread buttermilk biscuits in Concord, N.H.
This Oct. 20, 2014, photo shows cornbread buttermilk biscuits in Concord, N.H.
Credit Matthew Mead / AP Photo

To say commentator Nick Rogers is a fan of biscuits might be an understatement.

“In the holy trinity of Southern breads, above cornbread and hush puppies, biscuits reign supreme,” he claims in this edition of “Fried Pies and Moonshine.”

In order to support this contention, Rogers sat down with two area biscuit-makers, Carrie Morrey, founder of Callie’s Hot Little Biscuit, and Jeffery Dewberry, executive chef of Flying Biscuit Café – both of whom associate the biscuit with family.

Dewberry explains his love of biscuits like this: “I probably wouldn’t drive across town to have a good steak but I would drive across the country to have one of my mama’s biscuits.”

Rogers agrees that biscuits often come with good memories from childhood.

For some, however, biscuits were more of a necessity than anything else. This is how Morrey recalls her first memories of biscuits:

“They were really that bread of the table that was a quick bread that was made often and at every meal … and it was never made with butter because [her Grandma] could never afford butter, it was the leftover bacon grease that was on the counter from the breakfast,” she says.

No matter the reason biscuits are part of your life, Rogers concludes that they bring friends and family together.

“In the modern South there ought always be room at the table for each of our neighbors,” he says, “and there’s no better morsel over which to bond than a big basket of fresh-baked biscuits.”  

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