Izzy,

Congratulations on your biscuit success! You’ll be known as the biscuit Queen forevermore. ❤️❤️❤️

Shelly,

I know you miss your Mawmaw’s biscuits. Follow my instructions and you’ll be a biscuit making pro. Roll them out thinner for biscuits that will most closely resemble your Mawmaw’s.

Karen, you’ll need to highlight it and copy and paste to a Word document.

Oh my goodness Debbie, my mother also made yeast rolls….”so good, they’d make you smack your mama,”! After her funeral, everyone came back to my house. Someone asked where the rolls were… my mother had a for real “Homegoing”, there was so much smiling and laughter. So, not one answer was hurtful! My Mother’s younger sister got up and went into the kitchen. She made 2 pans of “ almost”, but, not quite Chris rolls. I made biscuits one time, years and years ago. They were an absolute disaster. My girls have, maybe 2 or 3 stories of my cooking disasters. My one foray into biscuit making was way past disaster. Not even as good as hockey pucks. Suffice to say, they left a little dent in the wall when they were playing Catch with them. I did try once more when they weren’t home. Not as bad as my first attempt, not good enough for human consumption. That was maybe 30 years ago. Maybe it’s time to try again.

Debbie,
I was determined to learn to make fabulous biscuits. That’s the reason I can teach anyone how to make great biscuits. I learned from my many failures.

Don’t give up I’ve tryed so many biscuit recipes. It was a long time before I could even get them to turn out. My mom could never make home made biscuits. But made the best homemade yeast rolls. She never used a recipe. She just through everything together. They were so yummy.

I did not know about “store bought” syrup until I married! We never had anything but sugar syrup! Still think it taste better than store bought!

I get White Lily flour at Walmart.

The other hand is used to turn the bowl as you gradually incorporate the flour into the buttermilk lard mixture in the center. If you do not roll them out it helps to prevent overworking. Also, if you pinch off dough or “choke” it and form using cupped hands it saves on cleanup and cuts down on the amount of time required. If you want some butter, replace half of the lard with butter that has been frozen and grated (per Alton Brown). There are a number of videos on YouTube showing grannies using an old wooden bowl and making them like this.

Thank you so much! I am making them again today so I plan to make a double batch and freeze.

Thank you, Amy! Yes, they do freeze well. Freeze the cut outs, not the cooked biscuits. After I place the cutouts on the baking sheet, I put the whole thing in the freezer for a couple of hours until the biscuits are frozen. Once they’re frozen, I drop them into a resealable freezer bag. Then, you can take them out as needed. To bake, follow the same directions. Brush the tops with cooking oil or butter; bake at 450 degrees. They’ll need a few minutes longer to cook.

Here’s my recipe, Les:

https://syrupandbiscuits.com/tomato-gravy/

Martha,
Because I was a decades long biscuit failure, I can teach anybody to make biscuits. Follow my method and use my preferred ingredients and you’ll be an expert biscuit baker.