May 28, 2016
There is something about a Hardee’s buttermilk biscuit; you have to admit it. Even the ones that have been cooked for too long, left hot and dry under the culinary equivalent of a tanning lamp until they surpassed deep golden and arrived at dusky caramel, sitting puck-like on the stainless steel rack. You can eat them until your lips crack and curl, until your mouth puffs biscuit crumbs like sandstorms in a desert, they’re so tasty.
Regina simply could not resist them. Which was unfortunate, really, because she was already a big woman — more than six feet tall, and built to comfortably support her more than 200-pound weight. When she got hired as the morning biscuit baker it was a pretty good promotion, and one she had sorely wanted. But now she was alone with those biscuits every morning from 4:45 to 6 a.m., when Hardee’s opened, and a person could eat a lot of biscuits in that amount of time.
Regina came from Bartholomew, Kentucky originally, but she had moved to Lexington before her 18th birthday because she had her eye on the assistant manager position, and when one opened up in Lexington, she applied right away. …