Food My Home

Biscuits and I (or is it me?)

Since Jerry and I arrived home late Monday after traveling for more than five weeks, I have not been to the grocery store, and unfortunately, since we had no bread in our freezer, this has led to my making biscuits every morning. They are so yummy, and “Anyway,” I rationalized to Jerry yesterday as we sat at the bar indulging, “they are probably no worse than eating a slice of toast.”

Today is the last day I will make them, for I have used the final puff of flour, and in a few hours I will make a grocery store run. My excuse for making biscuits for breakfast every day will be gone for I will have purchased whole wheat bread, bagels and English Muffins.

“My sister Grace made biscuits every morning,” Jerry said to me yesterday. “And Jim (her husband) lived to be 100 years old.”

Hope I have talked you into whipping up a batch and I’m even giving you my scaled down recipe which makes 5 or 6 biscuits.

Heat oven to 450 degrees

1 cup flour

1/2 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon soda

Mix well the above listed ingredients.
Cut in 2 1/2 tablespoons of shortening or butter

Add buttermilk to make a very soft batter.
Put a couple of tablespoons of oil in a heavy pan and heat on stovetop.
Pat out batter on floured board and cut with biscuit cutter.

Place biscuits in heated pan. Bake for 12 to 15 minutes until golden brown.

Shirley’s biscuit making secrets:

1. Bacon drippings for the oil in the pan are delicious.

2. I use a small iron skillet to bake my biscuits.

3. I use waxed paper over my board, so that when I am finished, I can just roll up the whole mess and toss it. No cleaning!

4. A very soft batter makes exceptional biscuits. They should be a little difficult to lift from the board to the pan. They may even get misshappen, but don’t worry; it won’t hinder their delectable taste.

5. A few months back I had a large amount of milk sour in the refrigerator. Instead of throwing it away, I placed it into small freezer bags, and use it when a recipe calls for buttermilk. Works great.

6. Thanksgiving, I will make cornbread dressing for our turkey. I add a bit of bread to hold it together, and biscuits are the best. So the last few days since we didn’t eat all the biscuits every morning, in our freezer I have saved five biscuits for my Thanksgiving dressing.

Bon Appetite

By Shirley Buxton

Still full of life and ready to be on the move, Shirley at 81 years old feels blessed to have lots of energy and to be full of optimism. She was married to Jerry for 64 years, and grieves yet at his death in August of 2019. They have 4 children, 13 grandchildren and 11 great-grandchildren...all beautiful and highly intelligent--of course. :)

8 replies on “Biscuits and I (or is it me?)”

It was so good to find your blog. Dede sends her love. Turduckens are really big here in tx/la. I work for Whole Foods Supermarkets and we sell 3 different turduckens. Just depends on what you want stuffed inside. They are sinfully delicious. Peace.


Aw, Dean. This is great. I would so love to see all of you. Thank you for coming by my blog and letting me hear from you from time to time. I had an inkling this Dean who comes here might be you.
What about Turducken? Do you guys eat such a thing?
Hugs all around in your home and love from Jerry and me.


We restrained ourselves, although I believe biscuits and gravy is one of the world’s greatest foods. :)When I was a child and visited my cousins in southeast Missouri, they always had biscuits and gravy for breakfast. I thought that was the neatest thing.


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