this biscuit recipe comes from a church cookbook that belonged to my father’s mother. we called her gimper and she was famous for her apple butter and stack cake. the technique is something i learned while working in birmingham with miss annie. whether it’s a sweet or savory dish we are pairing the biscuits with at the freight house, we always top them with poppy seeds, fresh cracked black pepper, and flake salt. every time you make biscuits, they will improve. they truly are an art form and representative of the way I cook…from the hip.