Real country biscuits can’t be beat. Slather ’em in butter and molasses and serve with a slice or two of Country ham. Doesn’t get any better than that.
The Bobbitt family on the front porch at “Cleveland”, the old home in Palmer Springs, VA. This biscuit recipe is from the little girl on the steps…my Mom.
- 2 Cups all purpose flour, measured after sifting (White Lily or Martha White is best)
- 3 tsp baking powder
- 1/2 tsp salt
- 1/4 to 1/3 cups shortening (use 1/3 for shorter biscuits)
- 2/3 cup milk
Sift dry ingredients together and cut in shortening. Add milk all at once, stirring until all flour is moistened. Turn out onto a lightly floured board. Knead dough gently 5 or 6 times, then roll or pat to a 1/2 inch thickness. Cut biscuits and place on an ungreased baking sheet, touching each other. Use a light colored baking sheet as dark pans make the bottoms overbrown. Prick each biscuit 3 times with a fork before baking. Bake at 450 degrees for 8 to 10 minutes. Makes 16 2-inch biscuits. Tip: Cover the surface of the measuring cup with a drop of oil. This allows shortening, molasses, and honey to come out with ease.