The Hudson Cream West Virginia Biscuit Bake-off returned Saturday at the Pocahontas County Opera House as part of the Autumn Harvest Festival and RoadKill Cook-off after a several year hiatus. Hudson Cream Flour is the title sponsor for the West Virginia Biscuit Bake-off. Hudson Cream Flour is manufactured by Stafford County Flour Mills in Hudson, Kansas. I served as a judge for the professional biscuit bake off division, wherein contestants were required to use Hudson Cream Flour. There was also a people's choice division, which did not have that requirement. Festival attendees were able to try the people's choice biscuits and cast their vote. Over in the professional division, we had 15 entrants with biscuits of all shapes and sizes. Plus, there were two in the youth division. Biscuits are a staple in southern cuisine and are usually rich, flaky, and buttery. Buttermilk biscuits are the quintessential Southern biscuit, made with buttermilk for a slightly tangy flavor and a soft, fluffy texture. These are often served with gravy, butter, or jam. Cathead biscuits are named for their large size (as big as a cat’s head). These biscuits are fluffy and tender inside, with a crunchy exterior. Beaten biscuits are a traditional, denser style of biscuit made by repeatedly beating the dough to incorporate air. These are more cracker-like and can be served with ham or butter. Rolled biscuits are a classic type of Southern biscuit, known for their light, flaky layers and tender texture. The dough is rolled out with a rolling pin and then cut into rounds, usually with a biscuit cutter or a glass. This process helps create even, uniform biscuits that rise beautifully in the oven. Drop biscuits are a quicker, no-rolling version where the dough is dropped onto a baking sheet. These have a more rustic, craggy look and are typically just as delicious as their rolled counterparts. My favorites had a few different attributes. First of all, I like them to have a golden brown color. Some are very pasty, which makes it look underdone. Then, texture is super important. Are there layers? Is it crumbly? Is there a nice little crispness on the outside? Is it craggy? And, of course, flavor. These all were pretty straightforward, but I do love a cheesy or garlic or onion flavor. And then, we haven't even talked about what they are served with. It could go sweet. It could go savory. Maybe both? I love jams or jellies or apple butter. Or, what about butter or gravy? They are truly a versatile staple of the south because of the reasons mentioned above. Now, I can add biscuit judge to my résumé, along with roadkill, chili, macaroni and cheese, barbecue, and more. What are your favorite kind of biscuits? Do you have a secret to creating the best? Let me know!