Mississippi Biscuit Recipe

We went to Mississippi for spring break last week. We made 18 biscuit recipes and finally discovered the best one on earth, in our humble opinion. I'll share:

Fill a big bowl with self rising flour.

Preheat oven to 450 degrees.

Make a well in the center of the flour and add "about 2 cups" of buttermilk.
-hint: If you don't have buttermilk, add 1 teaspoon of vinegar per cup of milk and let sit until room temperature to make buttermilk.

Add "about 4 tablespoons" of sour cream and wisk into buttermilk.

Add "about 3 tablespoons" of melted butter (mixed with melted crisco for optimal rise) and wisk in.

Add "about a tablespoon" of baking powder and wisk in.

Start picking up flour with the wisk until a really sticky, loose dough ball forms.

Flour your hands and start folding dough in on itself, towards the center, until it is a little more firm, about 15 folds.

Stop when you think you can pinch off a ball and have it still soft, a little stickier than you would like. If it gets to where it won't stick to you, then you kneaded it too long. The softer the dough, the softer the biscuit.

Pinch off a piece "about as big as half a baseball", roll it in flour, form into a ball loosely with two hands, dip into melted butter (or brush it on in the pan) and place on an oiled (or criscoed and buttered) dark pan. Flatten just a little.

When all 12 biscuits are on the pan, bake until golden brown, 15-20 minutes. Should be light, and fluffy inside, buttery and slightly crispy on the outside. If your biscuits get too brown on the bottom, lower the temperature a little next time.

If you want them to taste like Popeye's biscuits, you can add about 1/2 cup of sprite to the mix!

I'll have to post more soon. I got a cookbook that is a collection of recipes gathered up by my Grandmother's, errr, ummm, MawMaw's great Aunt Letha. A lot of them are from the 1800's or earlier, passed down for generations. Some even have kerosene oven or wood stove directions!

Some are from the depression and are for squirrels and rabbits. These are so funny to me and sound oh, so disgusting. "First you take 3 or 4 good tender squirrels and soak them in salt water overnight." Who knew? All these years I've been cookin' 'em before they even cooled off!