(Rosa Mae was a long-time cook for Marsha’s grandparents in Georgia)

Makes about a dozen, depending on size

2 cups flour
1 tsp salt
3 tsp baking Powder
4 Tbsp shortening (heaping)
¾ cup whole milk
1 cup          milk or buttermilk

Preheat oven to 400°

  1. Mix the dry ingredients.
    2. Cut in the shortening to pea size pieces by mixing with two knives.
    3. Gradually add milk (mix with a knife).
    4. While the dough is pretty sticky, scoop onto a floured cloth or board.
    5. Handle lightly to coat with flour and knead gently.
    6. Press out to ¾ inch and cut into rounds.  Reshape any remaining        dough, press out again and cut a few more biscuits.
    7. Space apart on an ungreased sheet pan and bake at 400° for 15 min         or so.


Biscuits are all about technique. Handle the dough as little as possible, and practice until you get a feel for the stickiness of the dough that will give the best results.  With experience, you’ll get light fluffy biscuits (with no apparent effort!).

To make shortcakes for strawberries, peaches, or other fruits, add ¼ cup of sugar to the dough and sprinkle a little more on the biscuits before baking for a crunchy top.