Maw Maw's Biscuits
'I grew up thinking everybody had homemade biscuits for supper every night. I'm glad my mama made us feel that way. She most likely learned that from her grandmother. My great-grandmother Grandma Burrell was mother to six kids. She was an angel of a lady and a pro at making biscuits. She probably could have made them in her sleep. She used to cook thirty biscuits every morning before her boys went to work out in the fields! She wanted their tummies to be full. A tummy full of biscuits can yield a whole crop of good vittles! She would also cook up that many biscuits at night. My great-aunt Maxine fondly remembers standing by her mama while she would make a little well of flour in her biscuit bowl and add the milk and lard. She would then pinch off pieces of dough, slap them on a pan, and give them a little pat with the back of her fingers. She certainly had a system. How else could one woman make five dozen biscuits a day?' - Kimberly Schlapman, host of Great American Country's Kimberly's Simply Southern and member of the Grammy Award-winning band Little Big Town
- 2 cups self-rising flour, sifted
- 4 tablespoons butter, cold and cut into cubes, and an additional 2 tablespoons melted
- 3/4 cup cold milk
- Preheat the oven to 450 degrees F. Grease a 9-inch cast iron skillet.
- Use your hands or a pastry blender to mix the flour and 4 tablespoons cold butter in a bowl until it feels crumbly. Add the milk and mix well, but don't overwork the dough. Knead the dough just a couple of times, then on a lightly floured surface roll it out to 1/2-inch thickness. Cut the dough into biscuits using a 3-inch round cutter. Knead the leftover scraps of dough and roll and cut again so that you get a total of 8 biscuits.
- Place the biscuits in a prepared skillet. It will be snug, and they will be touching. Bake for 12 minutes. Generously brush the 2 tablespoons melted butter on top of the biscuits and return them to the oven until golden brown, about 3 more minutes.
- Recipe courtesy of Kimberly Schlapman