My grandmother (my mother’s mom) made a lot of truly Southern things. Her biscuits were one of my favorites, but it took ages before my mother was able to duplicate them to where they tasted the same. You’d think it was just in our heads, but truly there was a difference.
Back in the day, there was only one kind of buttermilk to buy – full-fat. As we have progressed over the years and try and be healthier, most stores only carry reduced-fat buttermilk. About 7 or 8 years ago, my mom had an epiphany and decided to start replacing some of the buttermilk with some heavy cream and suddenly my Granny was reborn and we had her biscuits at the dinner (or breakfast) table again.
So I present to you, my Granny’s biscuits.
From Eileen Fight Sparks
Yields 2 dozen
3 Cups flour, all-purpose sifted then measured
1/2 tsp baking soda
3 Tbls baking powder, rounded
1 1/2 tsp salt, table
1/2 Cup crisco
1 3/4 Cup buttermilk, reduced-fat
1/4 Cup cream, heavy
Mix dry ingredients. Cut in Crisco. Add buttermilk and cream. Dough will be very wet. Knead VERY lightly on floured surface and cut into rounds (a 2 1/2 to 3-inch round will take 15 minutes to bake).
Place on greased cookie sheet, making sure the biscuits are touching.
Bake at 475 degrees for 10 to 15 minutes. Remove from oven with golden.