This is my mom’s biscuit recipe, passed down from her mom and grandma who lived their entire lives on the Mississippi Delta. Of course it took a lot of trial and error to get it right because she was from the ‘handful of this and a pinch of that’ school of cooking. You can use milk or plain yogurt in place of the buttermilk. Shortening or butter can stand in for the lard. Serve with butter, jelly, honey, gravy, or whatever your favorite biscuit topping is.
Ready In 35m
Servings 8 biscuits as big as a cat's head
This is a Swedish Christmas Bread with candied fruits and a yummy cardamom flavor.
December 14, 1998