“Biscuits, always hand rolled, were about as big around as a small handed fist. Hot from the oven, the delightful blend of flour and buttermilk would dissolve in my mouth. In a way, this is how I imagined cotton would taste. When I traveled to
- An excerpt from my memoirs…
Mrs. Mary makes the best buttermilk biscuits…THE BEST! I’ve watched her make them with flour, Crisco, buttermilk, pinches of salt, soda, and “sumpin” else but I can’t master her recipe. These sour cream muffins score a close second in taste to hers and have a great texture. The little morsels are a mainstay at la Farmer’s table!
8 ounces of sour cream
2 cups of self rising flour
1 cup of butter…2 sticks, softened
* Blend the above three ingredients until well incorporated. Spoon into muffin or mini muffin tins and bake at 375 until golden. (I like them slightly undercooked rather than crispy…that’s just this cooks preference!)
*Cook’s note…these little bits are something else…a dab of apple butter didn’t hurt either!
wont hurt anyone's feelings either!