I can remember all too well my first attempt at cornbread. I literally stood on a step-stool while mixing up the batter, because I was too short to reach the top of the counter. Being allowed to help Mama at such a young age with such an important chore, sparked my desire to learn more and to perfect each thing as I moved along. That time in the kitchen with these three women was valuable to me. First of all, I was totally enamored with the whole process of cooking and secondly, Mama was determined to make me a better cook than she was when she and Daddy married. She knew exactly zip, nada, nothing. Opening a can was stretching it for her as she recalled her first feeble attempts at cooking. Daddy was evidently patient. Actually, Mama and I learned several things together as my curiosity grew. She allowed me to experiment and grow in what I found interesting, while giving me a hand and some sound advice. A pinch of this or a pinch of that, as I recall. We worked very well together around the kitchen island.
2 cups all-purpose flour
1-1/2 tablespoons baking powder
1/8 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
1/3 cup canola oil
1 cup buttermilk
|I love this old bowl|
|A proper biscuit pan ~ Cast iron|
|Stir together until it becomes a dough|
|Soft dough makes tender biscuits|
|Loosely scatter flour onto waxed paper|
|Bring the dough together and sprinkle flour on all sides|
|Pat out with floured fingers to create a rectangle ~ Cut into twelve biscuits|
I used a floured dough scraper to cut into equal sized biscuits, or you may use a round biscuit cutter.
Note: I also employ the pinch method by flouring my hands and rolling the dough into a ball then placing it onto the pan. After all the dough is used, I flatten each one with my hand.
|Place into a greased and preheated cast iron pan. I put the pan into the oven while it is preheating and add a smidgen of canola oil just before placing the biscuits into it. Bake at 375 until golden brown and delicious!|
|G, B and D!|
Serve to a grateful family!