Although My mother passed away nearly 15 years ago, there are many things I miss about her. She was a quiet and gentle spirit, yet strong and capable. If I could have another day with her, I’d beg her to make me a batch of buttermilk biscuits. I have fond memories of her beautiful hands covered in flour, lovingly kneading biscuit dough at the kitchen counter. Her biscuits were absolutely the BEST biscuits I’ve ever tasted in my life.

Although she never used a recipe, or wrote down her method, this recipe is the closest I can come to Mom’s Buttermilk Biscuits.

• 2 cups Lily White Unbleached Self-Rising Flour
• 5 Tablespoons soft butter or organic vegetable shortening
• 1 cup buttermilk

In a deep bowl add flour and butter or shortening. Cut butter or shortening into flour. Add buttermilk and stir into a ball. (I like to wipe my counter with a damp cloth then spread an 18” piece of wax paper over the damp counter. The dampness holds the wax paper in place while you work with the dough. Cleanup is a synch!) Dust wax paper with flour. Turn dough onto floured surface. Knead lightly. Roll out dough into ½ inch thickness. Choose your favorite size biscuit cutter and dip the cutter in flour before making each cut. Place biscuits on a generously greased baking sheet or iron skillet. Bake at 425 degrees for 12-15 minutes, or until biscuits are golden brown. Remove biscuits from oven and brush with melted butter immediately. Serve HOT with more butter, honey, molasses, jam, jelly, or just by themselves.

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