When mama’s making biscuits

it’s quite a sight to see,

As she mixes flour and some salt,

and soda, then you see,

she works in lard with both her hands

in her biggest yellow bowl,

From the icebox she takes buttermilk

and then begins to fold

the batter in and round and out,

until its mixed up fine,

And then the  dough starts gatherin’ up

before you count to nine,

She kneads the dough a dozen times

and pats it out  just so,

then cuts out biscuits with a ring

Pa made for biscuit dough,

And while the oven’s getting hot

she lays biscuits in the pan,

and she tells me to get out

buter and the jam,

Sometimes its all we have to eat,

biscuits, jam and butter,

but nothing ever tastes so grand

as biscuits from that cutter.

Years later when I’m old and  gray,

eating ready-biscuits from a can,

I think of all the times we had

the best biscuits in the land.


(This is actually a baking powder biscuit rather than one made with baking soda)

2 cups all purpose flour

5 tsp baking powder

1 tsp salt

2 TBSP butter or vegetable shortening. mama would have used lard

3/4-1 cup cold milk (mama would have used buttermilk

Preheat oven 450 degrees. sift together flour, baking powder, and salt in a medium size bowl. work the butter (or shortening i.e. Crisco) into the flour mixture   with your fingers or a pastry blender. gradually add the milk until just blended. Turn onto a floured board and roll out to 1/2″ thickness. cut biscuits with a round biscuit cutter or a jelly glass and place on a greased baking sheet. bake until light brown, 12-15 minutes* Makes 16 biscuits.

  • Sandy’s cooknote: I think 12-15 at 450 is very hot; check the oven a  few times as the biscuits bake–I have a very old 1940 vintage oven and hardly ever bake anything over 350 degrees. just saying.



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