A Road Less Travelled

I have always had trouble making biscuits. I had no idea what I was doing wrong, but ever since I started making biscuits I was only able to turn out these hard, tasteless shells of what a true biscuit is like. Then, the other day, I had a breakthrough. I actually read my recipe and noticed that when it said “Knead 12-15″ it meant times and not minutes. Now, I have never actually kneaded biscuit dough for 15 minutes; I don’t have enough patience for that. But when I noticed this little gem of information I followed it and, presto, I made biscuits that Seth and Crystal are still talking about. They still talk about them mostly because I won’t let them forget I made good biscuits, but they do say they were very good. But wait, that’s not all. I don’t think I have ever made a pie crust. I might have had a hand in a pie crust once, but I’m not sure if I actually did anything to the crust itself or if I was stuck cutting the apples. Whichever, tonight Crystal made quiche (key-sh Yes, I know there is no good reason ‘quiche’ should be pronounced this way, but that’s what I’m told. I called it quwicha.) and in an effort to be helpful I made the crust. Crystal had spent most of today reformatting the computer and experts say that if someone spent most of the day reformatting a computer there is no reason they should be expected to make pie crust, too. So I made the crust and I followed the principle of touch it as little as possible and, presto, the crust was good! I now know the secret to biscuits and pie crusts! Yay for me!