I remember when we would go down to my husband’s family home in Kentucky.
His family lived in the hills between Pike and Floyd county, down a long country road back to the house in the ‘holler. When I went there as a young bride, I remember watching my husband’s Mom cook. Now Gracie was the regular old fashioned Mama who cooked everything from scratch.
I remember getting up in the mornings there and she would have a breakfast spread out as if it were dinner-on-the-ground at a Church Social. Biscuits, gravy, eggs, ham, sausage, apple butter, and jellies of all kinds. I can remember watching her make the biscuits and stirring up that bubbling gravy.
Now back in the day, a bride needed to be able to cook for her husband “Just like Mom used to make.” Well, I had a hard row to hoe there because Gracie was a wonderful cook. She showed me how and I tried my best, but it never was the same as she’d make.
But it’s not meant to be. Mama’s will always be the best.
Gracie always made up her dough and then rolled balls of it in her fingers and plunked them into the pan. Each of those biscuits was pressed up against the other, so the biscuits were like pull-aparts. Really good stuff!
With jelly. Homemade elderberry jelly. Lots of jelly.
But these biscuits are simple and easy and come closest to hers. So try them and see what you think. After all, now my kid’s need to say “Oh my, those biscuits that Mom makes…..mmmmmm.” ( See more Easy Recipes here.)
This biscuit mix is very soft and wet to begin, but keep adding a little flour on your table or hands until it gets dry enough to handle well. And you just need to fold it into itself a few times. Try and minimize the handling of the dough. You’ll get better and better each time you make them.
Hi, I am Kim and thank you so much for visiting my magazine! I am a gardener and a hypertufa maker. If you came here to learn about hypertufa, I have a lot of information. But I also write about flower gardening and using succulents which are great drought-tolerant plants.