Georgia's recipe

Buttermilk Biscuits

A basket of tall golden buttermilk biscuits, one split open with butter and jam

These come down from Harold's mother, Georgia, who could turn out a tray of them without once glancing at the card. Cold shortening and a light hand are the whole secret — and whatever you do, don't twist the cutter, or they'll rise crooked. They're generally gone before they've cooled enough to butter.

Makes 8or so, depending on your cutter 15 minto make 12–15 minto bake 450°Fgood and hot

How it's made

  1. Heat the oven to 450°F. Cold oven biscuits never rise right, so let it come all the way up.
  2. Whisk the flour, baking powder, and salt together in a wide bowl.
  3. Drop in the cold shortening and work it through with your fingertips until you've a coarse, pebbly meal with some bigger bits left whole. Those bits are what make them flaky.
  4. Pour in the buttermilk and stir just until it comes together in a shaggy dough. Add a splash more if it's dry. Don't overwork it — a tender biscuit forgives almost everything but fussing.
  5. Turn it out, pat it about an inch thick, and fold it over on itself two or three times for layers. Cut straight down with a floured cutter and lift — don't twist.
  6. Set them on a sheet so the sides just touch, brush the tops with a little buttermilk, and bake 12 to 15 minutes, until risen tall and golden.

Bonnie's tip: Georgia always said a biscuit waits for no one, and she was right. Eat them warm, with butter and good jam, and make a second batch before anyone asks.

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