Miss+MaryLee's+Heirloom+Biscuits

Miss MaryLee lived in a one- story farmhouse just down the sand road from my childhood home. Her tobacco farm bordered my family's farm and she was my mother's best friend for almost 60 years before she died. Over the years, I spent a lot of time watching her cook dinner (that's lunchtime in the country.) She routinely would invite me to come down for biscuits right out of the oven. Eventually, she taught me how to make her version of country biscuits.

Ingredients

About 1/4 cup cold shortening (it's the white stuff in a can that clogs arteries) or light butter for baking 2 cups self-rising flour (Piggly Wiggly was her flour of choice but any will do) 3/4 cup very cold whole milk- or buttermilk if you are planning to make this recipe

Directions Preheat oven to 450 F- biscuits will bake in about 10-12 minutes or until lightly browned.

Cut (I use 2 dinner knives like scissors) the shortening into the flour until the mixture resembles coarse (pea size) crumbs. Blend in enough milk to make a soft dough. Turn the dough onto a lightly floured surface, dip hands in flour and knead dough **gently for only about 30 seconds.** This is important because kneading too long will result in less rise in the biscuits. Using a rolling pin or a floured bottle or can if you don't own a rolling pin, roll the dough out until it is 1/2 inch thick. Use a round biscuit cutter, cookie cutter or a juice glass to cut out 2 in round biscuits. Place biscuits on an ungreased baking sheet and bake. When done, you can cool a bit, split and serve with butter -jelly- ham. When I eat one of these biscuits, I am reminded of Miss MaryLee- one of the best cooks in Bamberg County, in her time.