Nunnie's Biscuits

This is a back-woods recipe for biscuits that my grandmother "Nunnie" made almost every day.  I wrote out the recipe from her over 20 years ago and she had been making them for about 70 years at that time, so I'd say we could round it off and call this a 100-year-old recipe.

• 2 cups self-rising flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp crisco shortening (you can use bacon grease or vegetable oil here)
• 1 cup buttermilk

Set your oven to 475°
Sift the dry ingredients (I sift them twice).

Melt the grease in the microwave and add it with the buttermilk into the dry mix.

If the mixture is too dry, add buttermilk a bit a time (but the above measurements work 90% of the time)

Knead the dough, roll it until it's maybe 1/2" thick and cut biscuits out with a coffee cup.

Grease a cookie sheet and place the biscuits on it. Bacon grease is preferred as it transfer a bit of "country flavor" to the biscuits. Also, Nunnie used a cast iron skillet to cook her biscuits.

Grease the tops of the biscuits lightly.

Cook for 10 minutes or so or until they look slightly brown on top.



We use to "sop" these biscuits by making a concoction of white gravy (made from bacon grease and flour) and Steen's Ribbon Cane Syrup

This recipe was found on a different recipe card. It is with my refinements.

• 1 cup self-rising flour
• 1/4 tsp baking soda
• 1 tbsp vegetable oil
• 1/3 cup buttermilk OR 1/3 cup sweet milk 

Spoon of flour on rag or board and knead dough.

Grease pan (bacon grease is preferred)

Grease top of biscuits

400° oven

Cook until tops are slightly brown