Farm life never stops. After doing early morning chores around the farm, there is nothing quite like a mid morning breakfast with hot fresh southern biscuits and a heaping scoop of Mayhaw jelly.
This biscuit recipe has probably fed thousands! No kidding! It’s my great-grandmother’s, Fannie Terral, from Union Parish, Louisiana. Born in the late 1800’s, she raised her family in the Beulah Baptist Church community between Spearsville and Farmerville. She had thirteen children of which my grandmother, Mary Risinger, was number eleven. Grandmother was born in 1924.
Grandmother made these biscuits as a girl growing up helping her Mama cook for all her brothers and sisters. She continued making them as long as she lived. I literally stood under her elbow watching her “stir these up” for our breakfasts and supper meals. It was a staple with gravy, cane syrup or her delicious fig preserves. She also used this recipe for fried pies.
I triple the recipe (so I can use a whole cup of shortening) and combine all the dry ingredients in a ziplock bag. Then I keep the mixture in the freezer until I’m ready to use it. You can make just one biscuit if you like by pouring buttermilk into a small portion.
| Amount | Ingredient |
| 2 Cups | Flour |
| 3 tsp | Baking Powder |
| 1 tsp | Salt |
| 1/4 tsp | Baking Soda |
| 1/3 Cup | Shortening |
| 1 1/4 Cup | Buttermilk |
I love seed time!!! It’s “hope springs eternal” with each new life.