Flawless biscuits
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During the pandemic, Giddens was collaborating with Italian musician Francesco Turrisi on the album They're Calling Me Home. "Francesco and I were thinking about the food that we couldn't get because we couldn't go home," said Giddens, who grew up in Greensboro, North Carolina. "For me, that turned into, 'How do I make biscuits?'"
Living in Ireland, Giddens had to rework basic elements of biscuit composition. How would Irish butter, with its higher fat content, impact the texture and rise? Which European flour would yield a comparable crumb? That's to say nothing of technique. "It turned into an obsession pretty quickly," she said..https://www.bbc.com/travel/article/20250509-the-flawless-biscuit-that-took-years-to-master
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I do like a good biscuit and particularly one served with sausage gravy. I wouldn't have supposed that it would be so hard to recreate what I think of as a simple food from ingredients available in Ireland.
I do admire a lot of what Rhiannon Giddens has accomplished in her varied musican/historian endeavors.
Big Al
