The Home Front
My 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 he represented his country, state, and family well and was decorated for his valor. Now, he’s a veteran and an aerospace engineer. 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? As is tradition in many Southern families, my momma taught me to make biscuits just like her momma did. 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 the dough.
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. 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 a recipe 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. When I pulled them out of the oven, they 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. I put those ugly biscuits on the table hoping for the best. After they started eating, it got quiet. My family was eating with gusto! We decided I should write down the recipe and to this day, we call them ugly biscuits. They are a family favorite. 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! I received some funny comments when going through security at the airport. My son was hungry! And if my son wants my ugly biscuits, he’s going to get some. It brought me so much joy to feed him again and watch him savor those biscuits. He needed those ugly biscuits to go out and serve his country, and I needed to feed him and cherish my time with him before I sent him back to serve. God Bless America!
— Danna Standridge
Author of Happiness is Homemade Y’all! and 2024 Sweet Grown Alabama Ambassador. Read her faith story here. Join her in the kitchen on Facebook and YouTube.
Watch the video below to see Danna make her Ugly Biscuits with Paula Deen!
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 degrees. 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 a large spoonful 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.
