Search
Close this search box.

Rhonda’s Skillet Biscuits

Fannie Terral

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.

 

Mary Risinger

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.

Get the recipe

Mary Risinger's Biscuits

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
  1. Preheat oven to 425 F.
  2. Combine dry ingredients.
  3. Cut in shortening.
  4. Make a well in dry mixture and pour in buttermilk. Stir just until moistened.
  5. Turn dough out on floured wax paper and pat out 1”-1 ¼ “ thick.
  6. Using a biscuit cutter cut out biscuits without twisting the cutter. Pour a generous amount of cooking oil in #8 black iron skillet to coat the bottom.  Lay biscuits one at a time in the oil and flip over, fitting all biscuits into the skillet. 
  7. When the oven has reached the desired temperature, put the biscuits in the oven.  Cook until lightly brown on top, approx. ten minutes.
share

related stories