A very creative and talented southern sister and dear friend since childhood moved to northern California shortly after graduating from college in east Tennessee. She was drawn by the artistic tempo and European panache of San Francisco juxtaposed against the soothing, organic offerings of the Pacific Ocean, nearby mountains and national forests.
Now I wish I could tell you my Momma has the best recipe for “melt-in-yo-mouf” biscuits, but truth be told I didn’t know what a homemade biscuit was during my childhood. My mother will deny it, but she is an excellent cook, and her breakfasts are to die for. We often had “breakfast” for supper growing up in her house. And we still request her big and hearty breakfast casserole and garlic cheese grits for Christmas Eve dinner. Her biscuits, however, were “whomp” biscuits. You know “whomp,” as in the sound the can makes as you whomp it open against the kitchen counter?
No one complained. I, personally, love “whomp” biscuits and prefer the layered and flaky variety to the doughy “cat-head” Grands brand. However I wouldn’t turn either of them down when the basket was passed around the table.
If homemade biscuits are more your thing, then I need to tell you about my sister-in-law Beth. She’s a southern cook taught at the knee of several generations of southern cooks, and they don’t come much finer. Beth treasures an old, tin biscuit cutter passed down to her from her grandmother. Apparently they don’t make biscuit cutters this small any more and she swears it’s the perfect size, about the size of a quarter.
Beth’s stepdaddy and his friend were in partnership in an old gristmill on their property in Tishamingo County, Mississippi, and Beth has always had a fresh supply of corn meal and flour and homemade buttermilk biscuits! Beth’s second cousin Edith Ann is a retired Bell telephone operator from Corinth, Mississippi, and Beth’s favorite biscuit recipes are from the “Bell’s Best” cookbook, Telephone Pioneers of America, Mississippi Chapter No. 36, founded September 25, 1925.
2 cups all purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoons salt
1/2 cup Crisco shortening
1 1/2 cups buttermilk
1. Combine the dry ingredients. Using a fork or your fingers, gently cut in the shortening until the mixture looks like "meal" (a very course powder).
3. When you get a "sticky" dough ball, turn out on board, flour lightly, and form a flat mass. Roll out the dough to 1/2 - 1 inch thickness.
4. Cut out the biscuits with a biscuit cutter.
5. Place the biscuits on a cookie sheet and then into a 450-degree preheated oven. Bake until tops are a golden brown (about 10-12 minutes).
Yields 8-10 biscuits according to the size of biscuit cutter you use.
Now, there is no right or wrong way to eat a biscuit, but let me tell you about one of the best. My granddaddy used to take a come butter and set it on his plate, then pour on top of it some sorghum molasses. With your fork, mash the two together until they incorporate and make a paste. Pull your biscuit apart and scoop the paste onto the middle, replacing the top.
Say it all together now.... YUM!!!!Pin It