From Memaw's Biscuits to My Wife's Biscuits

My Memaw was the best cook I have ever known. Everything she made was just melt-in-your-mouth delicious. One of my favorites, maybe my most favorite thing, was the biscuits she made. My Memaw passed away in 1995 and I miss her so much as she was a big part of my life and lived with me after she took sick with cancer. I didn't think I would ever taste homemade biscuits that even came close to hers ever again. And then, in 1999, I met my wife. The first date we had she cooked fried chicken and biscuits. I was hooked after that. We've been married 10 years now and the biscuits just keep getting better.

My wife doesn't measure her ingredients for these biscuits herself but she's tried to get close for you.

Buttermilk Biscuits

Preheat oven to 400 degrees.

Put four cups of self-rise flour into large bowl. Take one cup of lard (You can use vegetable shortening but the taste won't be the same)  and mix it into the flour with your hands until it resembles small bread crumbs. Push a well into the center of the flour mixture and add one and one half cups buttermilk. Mix with hands until it forms a stiff dough. Not to dry, but stiff. You can add a little more milk if needed. Turn the dough out onto a floured board and need until smooth. Press dough to about a third of an inch thick. Cut with biscuit cutter ( I have to say at this point that my wife uses one of my collectible Pepsi glasses to cut hers with.) Place on greased pan. Bake for 15-20 minutes and golden browned on the top. Make sure you bake these on your top oven rack. Makes 2 dozen good size biscuits.