these ain't yo mamsta's biscuits...

...they're MY mamsta's.


And they're heavenly.

Imagine, if you will, the most feather-light, melt-in-your-mouth biscuit you've ever eaten. These are better. That being said, even though I have the recipe, I'm convinced that it'll be years and years before I'm able to replicate it. Apparently it's more about the technique than the ingredients, and I haven't yet mastered my Mama-lama (ding-dong)'s methods.


These biscuits are the perfect vehicle for any number of things, from sausage patties to chokecherry preserves, from pepper jelly to bacon, eggs, and cheese. Breakfast, lunch, dinner, midnight snack--they're delightful on all occasions.

Mammy's Beautiful Biscuits
2 cups self-rising flour
2-3 heaping tablespoons shortening
dash salt
bit o' milk

Cut shortening into the flour. Make a small well and fill it with milk. Stir briefly and turn dough out onto lightly floured surface. Knead just until dough comes together and pat out to a thickness of about 1/2". Cut out the biscuits and place them on an ungreased cookie sheet. Bake at 400F for 8-10 minutes. Turn on the broiler for the last minute or so to brown the tops, but watch them closely--nobody wants burned biscuits!