At Tudor’s Biscuit World, it’s all about the biscuits. You can also get pancakes and other various breakfast platters, and even lunch sandwiches including cheeseburgers not to mention West Virginia staples like fried bologna or pinto beans and cornbread, but c’mon. They specialize in biscuit sandwiches, offering a wide array of differing combinations of ham, bacon, sausage, steak, pepperoni, potatoes, apples, eggs, and cheese in breakfast items named things like the Rocket, the Mountaineer, the Mary B, the Thundering Herd, the Tootie, the Miner, etc. The biscuit, while the clear star of the show, is just the starting point, though. The biscuits are gigantic, a good 3 1/2 inches in diameter, tall, fluffy, and buttery, and genuinely made from scratch on site. There are a few locations in Ohio, Kentucky, and Virginia, but by and large, this is a West Virginia marvel that celebrates, nay worships–and elevates!–the humble biscuit to its deserved height in the celestial plain. He didn’t know a recipe, but he said he knew she used self-rising flour and buttermilk, and that they tasted like a Tudor’s biscuit, though they didn’t look like one.įor those of you who aren’t in West Virginia, let’s take a moment to explain the bizarre phenomenon of the West Virginia fast food restaurant chain Tudor’s Biscuit World. I asked him how his mother made biscuits. I’d actually asked him if there was anything he wanted me to cook that I wasn’t cooking. One day recently, Rodney said, “Your biscuits are really good, but sometimes I miss my mother’s biscuits.” If she’d learned biscuits from my West Virginia grandmother, maybe I’d have grown up on southern-style biscuits. My mother learned to make yeast bread from my West Virginia grandmother, but she already knew how to make biscuits and cornbread–her mother made that. The type of biscuits I make come from my Oklahoma grandmother. I’ve been making biscuits since I was nine years old, and I make good biscuits! Just ask my workshop attendees! They come sneaking back to the table to grab just one more when I start putting breakfast away so we can go milking.
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