I thought this was fantastic. Something I just learned...
The term "biscuit" comes from the French meaning "twice-cooked."
Bis - twice
Cuit - cook
The term also originally referred to any bread or pastry that are baked until dry and hard (a la biscotti) - but has evolved into the American morsel we love - full of solid fat, baking soda, and buttermilk.
That, my friend, is our heritage.
Pour THIS over your biscuits this time around:
Southern Oyster Gravy
4 oz. bacon lardons (or streaky bacon, coarsely chopped)
1/2 c. chopped leeks
1/2 t. garlic, minced
1 1/2 c. heavy cream
8 shucked oysters, drained and rinsed
Salt and Pepper, to taste
In a hot pan, drizzle 1 teaspoon olive oil and add the bacon lardons, cook until fat has been extracted and bacon is crispy.
Add leeks and garlic, and saute until the garlic is fragrant and the leeks are transparent.
Gently pour in heavy cream and add oysters.
Reduce until thick, about 1 minute. Add salt and pepper to taste.
Pour generously over fluffy, hot biscuits and garnish with chopped fresh parsley.