The Home Front
As we observe Veterans Day this month, I reflect on the great sacrifices our service members and their families make for the good of our country. My own son, Caleb Standridge, graduated from the United States Air Force Academy, served in the Air Force, and defended our country in Afghanistan. I’m proud to say that he represented his country, state, and family well and was decorated for his valor. 
When he was away from home for a time and in survival training maneuvers, with very little food rations, he told his fellow soldiers all about what he and my family call my “ugly biscuits.” How do I explain my ugly biscuits? My momma taught me to make biscuits just like her momma did and her momma before that. You know, the traditional way in which you mix the dough, roll it out on a floured surface, cut it with a biscuit cutter, and bake it. They are delicious biscuits and have been eaten and enjoyed in our family for many years. One day after getting home from work as a high school biology teacher, I knew my three kids and husband would expect my homemade biscuits to go along with the beef tips and gravy I had put in the crock pot that morning. However, I was so tired after teaching all day that I just didn’t think I could do it. But we had to have something to sop up that delicious gravy. 
What was I to do? One of my hobbies is reading recipes in vintage cookbooks. I thought of some recipes that I had read recently, concocted one right quick in my mind, and threw it together on a wing and a prayer. It was a cross between a drop biscuit, a scone recipe, and a topping for one of my chicken casseroles. They smelled so good while they were cooking, and I was hoping for the best. When I pulled them out of the oven, they didn’t look good at all. Those were the ugliest biscuits I had ever seen! They were a little flat and had all run together, so I had to cut them apart. Should I throw them out and start over with my traditional biscuit recipe? No way, I was too tired for that. We were going to cover them with gravy anyway. Let’s give it a go! I put those ugly biscuits on the table. After my family started eating, it got quiet for a long time. I thought to myself, “Why are they not saying anything?” Well, you can always tell when you’ve got a good recipe because the family gets really, really quiet around the dinner table. My family was eating with gusto! So, we decided I should write down the recipe, and to this day, we call them ugly biscuits. They are a family favorite, and I have given the recipe out many times. I have cooked them for family, friends, state lawmakers, and dignitaries from huge companies—and they always ask for the recipe.
Back to my hungry soldier who was on survival training with very little rations. He told anyone who would listen about how good my ugly biscuits were. He was so hungry, he even dreamed about them. And you better believe, when I flew across the country to see him after his training was completed, my biscuit pan was in my suitcase! Every good cook knows that the pan makes the difference. I got to tell you, I got some funny comments when going through security at the airport, but they just got to know how we Southern mommas think. My son was hungry! And if my son wants my ugly biscuits, he’s going to get some—I’m going to feed that boy or die trying!
-Danna Standridge, Author of What’s Cooking with Danna, Y’all? and Happiness is Homemade Y’all! For speaking engagements and cooking demonstrations, email [email protected]. Join her in the kitchen on Facebook @DannaSwannStandridge and YouTube @dannastandridge8749.
Ugly Biscuits
Ingredients:
- 2 cups self-rising flour
- 1 stick butter, melted
- 2 tablespoons butter
- 1 cup milk
- 1 tablespoon vinegar
Instructions:
Preheat oven to 475°F. Pour vinegar into milk and set aside till needed. Place 2 tablespoons butter in bottom of skillet and place in oven to melt. Place flour in mixing bowl and make a well/indentation in the center. Pour in the milk/vinegar mixture into the well in the flour. Pour in the melted stick of butter. Stir together. Batter will be thinner than traditional biscuit dough. Drop large spoonfuls onto prepared buttered skillet every 2 inches. The batter will spread and slowly connect as it cooks. Bake for 10-14 minutes till bottom is crisp and brown and top is lightly brown. Cut biscuits apart.
