Quick Recipes and Easy

The Story of Our Southern Biscuits (And The Recipe)

I was in the kitchen today with my mother-in-law (who I like very much J) and she was making homemade Southern biscuits (which I LOVE very much!!) She makes them from scratch…not out of a box….which is quite incredible me to. I am fantastic with taking a package out of the fridge, popping it open and putting biscuits on a cookie sheet or adding some oil and water to some kind of flour mix. So, I questioned her how she learned to make the biscuits that way and if they were always so excellent.

My mother-in-law was born in Washington State but her mother was born in Alabama. This is where their Southern Biscuit tradition was born. She said that the key to the recipe is to use only White Lily flour and to sift it. I don’t even reckon that I own a sifter so if I am to master the biscuit making technique I will have to buy one J Excellent thing that I live in Virginia because at least I can get my hands on the right flour.

When I questioned her if she had always been so excellent at making biscuits, she had to chuckle. She said that when she was first married (35 years ago) she set out to make her husband her first batch of homemade biscuits. As they sat down to dinner, her husband said “I never knew that people really made their own soda crackers.” At least she can laugh about it now!!

I guess that every wife has a tale like that to tell. What I like about all this is that I get to be a part of a tradition that is now going on 5 generations deep. It is so vital to me that I have these things to pass on to my children. So, here is our family recipe. I hope that you will delight in it and pass it on to others that you like who like biscuits. I am pretty sure that you can use whatever flour you have handy J Just remember to sift.

White Lily (Nash Family) “Light” Biscuits

Preheat oven to 500

2 cups White Lily Self Rising Flour

-sift 2 cups of flour onto a piece of wax paper.

-use a spoon to fill the measuring cup back up with the sifted flour

-resift the flour into the mixing bowl

-you will end up with extra flour after refilling the 2 cups

1/4 cup of shortening or butter – it works best if it is COLD!!

2/3 to 3/4 milk or buttermilk (more southern)

Spray: Backing sheet or cake pan lightly with cooking spray

Measure: flour into bowl (spoon into measuring cup)

Cut in: shortening until mixture resembles coarse crumbles

Blend: in enough milk until dough leaves the sides of the bowl

Knead: gently 2 or 3 times on lightly floured surface

Roll: dough about 1/2 inch thick. Cut without twisting cutter

Place: on pan (1 inch apart for crisp sides or nearly touching for soft sides)

Bake: for 8 to 10 minutes or until golden brown. Brush top with melted butter if desired.

Makes: 12 – 2 inch biscuits

Delight in!

Dayna Palmer is a mother of 3 children – 1 girl and 2 boys – ages 5, 3, and 1 and lives in Roanoke, VA. She is actively involved in bringing parents and kids together with area businesses and organizations through her well loved kids website. Dayna Palmer’s website Roanoke4Kids.com”Roanoke4Kids.com provides families with a local events calendar, kid friendly businesses and organization, job listings for childcare workers, a classified buy & sell forum and other local kid worthy information. RoanokeForKids.com”RoanokeForKids.com is the only website in the Roanoke area dedicated to “all things kids”.



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