I'm experiencing a definite biscuit/grin fixation! My mom used to make wonderful biscuits, nice and high and flaky. Mmmmmm, they were even good the next day. I, on the other hand, make hocky pucks. Hard, thin, disgusting disks of dough. Sheesh! And another thing why don't northern restaurants offer grits on their menus? I'd like a grit option when I visit my local luncheonette!