HOMEMADE BISCUITS

• PREP TIME: 15 minutes
• COOK TIME: 12 minutes
• YIELDS: about a dozen biscuits

My mom is known for her biscuits. Guests at our farm never wake up without a fresh batch waiting them, ready to pile on a plate alongside country ham and grits. When I was growing up, if she had leftovers, she’d split them open, then lightly butter and toast them. Doused with cane syrup, they were my favorite breakfast treat.

To save time, my mom often prepares a big batch, cooks them until almost brown, and freezes them. If you go this route, you can even pop them in the oven frozen to finish cooking — they make a perfect Saturday morning breakfast on the go.

Instructions

FIRST Preheat oven to 500°F. Sift flour into a large bowl. Using a pastry cutter or the back of a fork, cut shortening into flour until it resembles small peas. Slowly pour enough buttermilk into flour mixture to make a sticky dough and lightly stir with a fork until dough comes away from the sides of the bowl. (You may not use all the buttermilk.)

NEXT Place dough on floured work surface and carefully roll dough a couple of times until coated with flour (do not handle too much or biscuits will be flat). Gently press dough to a 1- or 1 1/2-inch thickness. Flour a 2 1/2- to 3-inch biscuit cutter or the rim of a small drinking glass, and cut out biscuits. Lightly knead the remaining dough and repeat until all dough has been used. Place biscuits on greased cookie sheet, with edges touching (this will ensure soft biscuits).

LAST Bake for about 12 minutes until lightly browned.