We can't talk breakfast without talking biscuits. Though they're also eaten for lunch and supper, too, biscuits are predominantly a breakfast food, says April McGreger, a baker who owns Farmer's Daughter Pickles and Preserves in North Carolina. McGreger has done tremendous research into how biscuits have changed in the last century. The Biscuit Disciple gives us the 411 and shares a killer recipe for sweet potato biscuits. It comes from her book that is simply titled Sweet Potatoes. Make mine a cathead biscuit, if you please!
Music: "Hoya Hoye (Instrumental)" by Bole 2 Harlem and "Nage Libre" by Hervé Roy