Biscuits: Oh My

By on May 30, 2019

ODE TO HEAVENLY BISCUITS

 

She was native-born in Lockhart, a Texas bastion of barbecue brisket.

But this blue-ribbon babe of bakin’ is best known for her tasty biscuit.

“Oh, they’re not hard to make,” she says, doing it quickly from scratch.

But if you’ve ever tasted one, you’d swear, “She’s a kitchen catch!”

  

Sandy Perkins stands on neither pomp nor circumstance,

But amazed house guests eat ‘em then do a happy dance.

She humbly admits to trial and error ‘til hubby John was happy.

When only one is left on the plate, things often turn scrappy.

  

She makes it look so easy, chatting up a friend all the while,

Gloriously mixing up the ingredients with gusto and guile.

Basically it’s flour, baking powder, sugar, salt, butter and milk,

But in her smart hands, dough becomes soft and smooth as silk.

 

She’s not the kind of cook who cowers or hovers near an oven door,

But pours juice, prepares fruit, serves egg casserole and more.

She knows when they’ve risen and browned to perfection.

They arrive to a chorus of o-o-hs, a-h-hs and affection.

 

One could wax eloquent about their light crust and fluffiness.

A food critic could lift them to a lofty pedestal of stuffiness.

But as biscuits go – and they go fast – with a touch of butter

And a spoon of jam, her admirers can only smile and mutter.

 

These are biscuits that crave gravy or a gob of clover honey.

There’s no question that hungry crowds would pay top money.

But while Sandy would do anything for you or a stranger like me,

I’m bettin’ a wad that even for God she’d not give up her recipe.

Poetry-on-the-Fly

by Preston F. Kirk*

© May 28, 2019

about the author along with his better half:

After each working in more than 35 movies, two dozen commercials, a dozen TV series or pilots, training films, photo shoots and web spots as well as 30+  and eight stage .productions, respectively, we are hardly recognizable after 19 years worth of on-set work. Here is a photo from “The Alamo.”
ALAMO - April 2003 Preston & Dale as WADC aristocrats @ Driskil.jpg

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”

2 Comments

  1. Shirley Barr

    May 30, 2019 at 2:36 pm

    One doesn’t have to love biscuits to gobble up this tasty poem from Texas! Love this biscuit maker Sandy Perkins, and this actor-poet Preston Kirk, Phil’s first vice president when he opened Houston-based Churchill Group in about 1975. He grew it to a staff of 20 handling IR for many Texas-based companies before he sold it in 1990. Those were the days my friend; I thought they’d never end.

    • Linda Eckhardt

      June 23, 2019 at 10:23 am

      so true.