Biscuits are a misdemeanor. Fried biscuits are a felony.
The fact that it’s February is justification enough for comfort food. But the parlous condition of the world at the moment, with Putin (hopefully) knocked back onto his heels in Ukraine, is even more justification. Pinto beans, biscuits, and slaw are a Southern staple. Onions are always served with pinto beans. Danish Havarti is not exactly a Southern staple, but it’s a comfort food that goes ever so nicely with beans, slaw, and biscuits.
I was surprised to learn that not all Havarti comes from Denmark. I buy it at Trader Joe’s. I need to check on the source, but it’s possible that it comes from Wisconsin or Canada. According to the Wikipedia article, Havarti is a staple in Denmark, where 17,000 metric tons are produced each year. I can certainly testify that, in Danish hotels (which don’t necessarily reflect the kitchen tables of the Danish population), the breakfast buffets always include huge loaves of Havarti, mounted on a rotating-wire device for slicing.
Fry your biscuits in (what else) an iron skillet. I shortened the biscuits above with butter and fried them in olive oil.
5 Comments
Oh, did this picture ever bring back memories of growing up in North Carolina. Pinto beans and slaw were served often, though we usually had cornbread instead of biscuits.
Onions are a must with this meal.
The first time I ate hivarti cheese was on Fisherman’s Wharf. It was melted on sourdough bread and I fell in love with both.
Failed to capitalize Hivarti and thereby failed to render its due in the earlier post. Usually have Hivaeri cheese in the refrigerator. One of my favorites.
Hi Jo: It’s one of my favorites, too. If it weren’t for Trader Joe’s, I don’t know how I’d be able to afford it, let alone find it.
Hi, David, what’s your slaw recipe? Do you have one without mayo? (And our daughter now makes your famous blue cheese/garlic salad dressing!)
Hi Amy: I don’t really have a recipe for slaw. I make it the same way my elderly country relatives made it, with apple cidar vinegar, salt, a bit of sugar, a bit of pepper, and mayonnaise. I have known people who could make great slaw without mayonnaise, but I’m afraid I’m not one of them. My guess would be that special vinegars would be the key. It’s nice to hear about your daughter making the magic dressing! I could live on that stuff…
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