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Breakfast and story telling -- this day about biscuit making

By Linda Waggener

Breakfast at our house this morning was sinfully good after a week of eating more sensibly.

Mom and I thought we'd done right well frying chicken the way we did in the old days, making biscuits and white gravy to go with it. Ed teased us about small flaws (like cooking chicken breasts instead of his favorite thighs) but we noticed he thoroughly cleaned his plate.

As often happens -- my favorite times -- the menu and work of preparation resulted in story telling over the eating of the meal.

This story took place well over 60 years ago in the Edmonton, KY High School Home Economics class with teacher Harriet Reed Butler (wife of Mayor Stanley Butler) in charge.

She instructed her students, my Mom Geniece Leftwich, Naomi and Lougene Barton, Hazel Martin, Berniece Barrett, Lourene Martin, Margie McFarland, Sue VanZant, Cora Frazier and others -- to work in pairs for best results. Mrs. Butler put teenagers Geniece and Naomi together as one pair ready for their first-ever biscuit making.

Into the bowl went the ingredients: 2 cups of flour, about 2/3 cup of milk and some lard to create the biscuit dough. Perfectly normal start.

Mom said she and her lifelong friend Naomi rolled the dough onto the floured board, kneading it and rolling it with the rolling pin . . . and rolling . . . until they discovered they'd rolled it out way too thin.

They thought what to do as they employed the biscuit cutter and then hit on the notion to stack one thin biscuit on top of another thin biscuit, let them cook themselves together and merge into one perfect-height biscuit.

The problem was the bottom biscuit seemed to get all the heat from the oven while the top biscuit did not - as the bottom one puffed up, it bounced the tops off to the side.

The sorry sight did not impress the teacher. However, the two teens got many good giggles, if not a perfect grade, for that assignment.

Both Mom and Naomi went on to master cooking, feed families, raise their children and help with grandchild raising. Their contributions to many good lives are enormously appreciated.

This story was posted on 2016-01-10 11:51:02
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Epicurean Kentuckian: Linda & Geniece's Sulphur Well Fried Chicken

2016-01-10 - Fortune Street, Columbia, KY - Photo by Ed.
This breakfast picture is proof that watching Tv cooking shows is fattening. After OD'ing on the Tim Farmer Cooking Show on KET last night, Linda and Geniece were inspired to have fried chicken for breakfast instead of our usual thin oatmeal gruel & black coffee. I liked it better than what I saw on the cooking show. Their Sulphur Well home style fried chicken had a thinner crust. The cooking show double battered their chicken (I've never understood putting so much batter on that one can't really notice the meat in between.) Our chefs used fewer spices - mostly a little salt and a lots of pepper. Will give it to the KET program - the Farmers used chicken thigh filets, not chicken breast. The white meat lacks the taste, and is too dry for my taste. The blackberry jam on the right of the plate made up for the wrong cut of chicken, however. --EW

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