Southern Buttermilk Biscuits {thankful for family}

What am I “Thankful” for? 

This time of year, I always get a little soft inside.

I am a gal of Tradition.  I hang onto them for

dear life, ’cause I know they are the soul of

this family.  

 

I was asked to participate in the

Thankful for Home Tour.

 

The first thing that came to mind was biscuits.

   Or rather, Ham Biscuits.

Southern Buttermilk Biscuits with

Glazed Bourbon-Brown Sugar Country Ham….

to be exact.

 

Biscuits???

I know, I know.

I heard you crinkling your forehead in confusion.

Why biscuits?

 

Well.  You all know how proud I am of my Southern roots.

Biscuits are to Southerners as Beer is to Irishmen.

We eat them for every meal and in between as snack.

Plain.  

 Buttered.

Slathered with Jelly.

Smothered in Molasses.

Drowning in Gravy.

– and best of all…

Stuffed with Ham.

In our family, it’s not really the Holidays unless someone

makes Ham Biscuits.  You can have the turkey and dressing and

mashed ‘taters and all the fixin’s, but if you don’t have the ham

biscuits – you’ve broken Family Tradition.

 Gasp!

  

So – why are biscuits a blessing and something to be thankful for?

Growing up on a large farm, my sweet Mama cooked

a lot – as most Farmer’s Wives do.

Breakfast, Lunch and Dinner were always big affairs

seven days of the week.

Mama made a pan of biscuits at least twice a day.

Usually once for breakfast, and again for supper.

(It is super important that all dry ingredients be sifted for a lighter, fluffier biscuit)

I remember learning to cook when I had to stand on

a wood crate next to the stove.  My favorite memories

are of me doing homework at the farm table, and my Mama

in the kitchen cooking – asking me how my day was, helping

me with my Math (which to this day I hate!)…and all the

while – I think I was absorbing her love of cooking just by

being in the same room with her.

(Dry ingredients will look very powdery after sifting)

The first thing I remember Mama teaching me was a cake.

I remember measuring out the ingredients and helping her

break the eggs.  She never complained when she had to fish

out a few eggshells for me.  ‘Cause that’s what Mama’s do.

We made a Chocolate Mayonaise Cake with

Homemade Icing.  I still make that recipe, exactly as we

did the first time years ago.

(Don’t overwork the dough, mix by hand until it forms a ball) 

As I got older, there was one thing I wanted to make the most…

and Mama would always say “I’ll teach you one day.”

I had watched her make pan after pan after pan.

I had even graduated to Master Egg Cracker when baking

cakes.  “Look Ma’ – no shells!”  

So – the “experienced” cook I had become assumed I could master biscuits.

Make no mistake – you ain’t no Southern cook until you have

mastered the perfect Buttermilk Biscuit.

(start with a floured surface to roll out your dough, and also rub the pin with flour, too.  Roll between

1/2″-3/4″ depending on how “thick” you want your biscuits)

At the ripe age of 10, my Mama either thought I had

enough experience with cooking to understand the art of

biscuit making, or she was just plain tired of hearing me

nag her about it.

(I’m thinking the latter!)

To my fully experienced mind, just how hard could it be?

Some flour, some baking powder and soda and salt, some

shortening and buttermilk.  Mix, roll, cut, bake.

Easy peasy!

(Use a biscuit cutter to cut out biscuits, and brush on melted butter.)

Well… little did I understand the magic behind the process.

I didn’t understand that it takes years of experience to get the feel

of the dough, to know that sifting the dry ingredients is key….

and that the ultimate secret to a good biscuit is a well-seasoned

baking sheet.

I see on Pinterest things like

“How to Get Your Cookie Sheets to Look Like New” and I

always cringe and say “Whhhhyyyyyyy?”

A seasoned baking sheet is like a seasoned cast iron skillet.

(Mix 1/3 cup brown sugar with enough Bourbon to create a glaze. Add a teaspoon of mustard, stir well.

Brush generously all over country ham steaks.)

My first batch of biscuits turned out pretty darned good.

I thought for sure it was a testament to my Mama’s teachings

and surely – my inherited cooking ability, as well. 

What my naive self did not grasp was that my dear Mama was

standing right next to me the whole time…

“No, no don’t add that yet.”

“Gentle on the dough, don’t overwork it.”

“Place the biscuits closer together on the sheet.”

Maternal instructions that were lovingly offered, and gave me

the confidence that I knew what I was doing.

(Bake ham in a 450 degree oven for about 15-20 mins until edges are slightly crispy)

Several months later, as Thanksgiving was drawing near –

one of the biggest biscuit-eating days of the year –

I begged my Mama to let me fix the biscuits.

This was an honored duty.  My sister who was 5 years

older than I had never fixed the Thanksgiving biscuits,

and I was determined to be the youngest in the family

to be given the title of Biscuit-Making Darling.

(Bake biscuits in 450 degree oven about 10-13 mins)

In our family, we make two different batches of biscuits.

Thinner biscuits, as seen above, to be filled with Country Ham.

You want a thinner biscuit so you get the perfect bite 

of bread and meat.

Then, there were the beautifully risen biscuits which were

fuller and fluffier, and used for sopping molasses and

eating with giblet gravy.

My poor Mama, once again pestered plumb to death –

agreed to let me bake the biscuits.

Fast forward to Thanksgiving dinner, and I proudly placed a

large basket of biscuits on the table.  I was giddy.  

I was ready to receive my accolades and see the look

of utter satisfaction on everyone’s face.  I was ready to take

my place in the Southern Biscuit-Makers Hall of Fame.

I sat there, watching as everyone started eating…I could

not eat a single bite I was so excited.

 

My Daddy’s face gave me the first indication that all was not well.

Then, a quick look at my Grandmother …then at my Aunt.

Oh, Lordy.  I could see my Hall of Fame dreams fading fast.

“Who made the biscuits, Mama? These ain’t yours.” my brother asked.

“Barbie made them,” she replied.

(yes, I am known as Barbie in my family) 

“Well,” he started with a smug look…”that explains why

they taste -“

“…so good!” my Daddy spoke up. “Good job, baby.

The biscuits are fine.  Can you pass the gravy?”

 

And all was well with life.

My Daddy liked my biscuits.  It was even better than the

Biscuit Making Hall of Fame.

 

So you see – when I think of biscuits – I do indeed think of all  

I have been blessed with throughout my life.

I am blessed I was raised on a farm.

I am blessed to be part of a large Southern family.

I am blessed that I was born to an amazing line of women who

can cook like no other.

I am blessed that biscuits made a man fall madly in love with me.

 

I am blessed to have childhood memories and traditions that

today are alive and well.

I am THANKFUL that my biscuits today are edible.

 

 

Thank you for letting me share my “Thankful” story

with you.  Here is the recipe we have used for

generations.  Please don’t tell my Mama I

shared this with you.

 

Please visit all of the blogs who have

participated in the

“Thankful for Home” Tour – 

Monday:
Savvy Southern Style
Finding Home
Lilacs & Longhorns
The Inspired Room
The Crafty Woman
Tuesday:
Stone Gable
Debbiedoos
What Meegan Makes
Maison de Pax
Confessions of a Plate Addict
Wednesday:
Thistlewood Farm
Eclectically Vintage
My Soulful Home
Cedar Hill Farmhouse
Southern Hospitality
Thursday:
The Lilypad Cottage
A Little Claireification
Fresh Idea Studio
Pennywise
The Rustic PigAnd here is today’s line-up:Friday:
Housepitality Designs
Mom4Real
Country Design Style
The Everyday Home
Unskinny BoppyThese have been some very moving and inspiring stories of thankfulness, and I am honored to be part of this tour.xxooIf you have not already entered the giveaway forthe iPad Mini Giveaway, its not too late.  

You have 24 chances to win by Liking or Following these

Blogs below on either Facebook or Pinterest.

You only have to complete one entry, but the more you

complete – the more chances you get!

Giveaway runs from Nov 4th thru Nov 1oth at 5pm.

Winner will be announced and notified by email on

Monday, Nov 12th.

Good luck everyone!

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