Behind the scenes of last weekend's supper club, there was a lot of brining, marinating, and pickling going on in our house. For the fried chicken recipe, I turned to Ruth Reichl and Edna Lewis, two of my favorite food writers. Shaking off the anxiety of influence, I tackled biscuits. I've just gone ahead and accepted the fact they'll never turn out as perfect as my mom's. I don't even try to use her recipe. It's a very intuitive affair and I don't have her touch. That said, these cream biscuits are pretty fabulous. They're my go-to biscuit recipe--easy-peasy and very tasty, even if they're not as good as Mom's.
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