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Terri Hunter

Now, believe it or not, I can make a good biscuit. I have, indeed, evolved.

My mama made biscuits or cornbread, sometimes both, with every meal. My daddy was a bread eater. He was very complimentary about her biscuit-making skills, once saying they were never the same way twice. She, evidently, was very creative.

Mama put flour in a bowl and used her hand to scoop out Crisco lard. She squished the flour, lard, and some milk together until it was mixed, turned it out on a piece of floured waxed paper, patted it out, and used a biscuit cutter.

Mammaw (my grandmother) kept flour in a big pan. When she made biscuits, she put Humko lard and milk right in the center of the flour. She stirred with her hand until the right amount of flour joined up with the lard and milk to make the dough. She pinched off pieces of dough, rolled it into a ball in her hand, and flattened it into a biscuit when she put it in the pan.

I used to make biscuits with Crisco, flour, and milk, until someone told me about using whipping cream. I tell you, it’s the easiest ever, and the biscuits are very good. Not as good as Mammaw’s biscuits, but nothing is ever as good as hers.

So, here’s my recipe:


  • 1 cup of whipping cream
  • 1 1/2 cups of self-rising flour

That’s it! Mix together, turn onto a floured surface, knead a little bit, roll out flat, and cut the biscuits. Bake at 425 degrees until they’re brown enough to suit you. 

These biscuits are good with apple sauce, jelly, honey, sorghum syrup, or all alone. Try them. You, too, may be a convert.

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