Here's to you, Mom.

My mom loves to bake. She's truly a superb cook (and the one who got me started), but what she really loves is baking. Ever since I can remember, she's been making this incredible biscuit recipe (a reminder of my "Southern" roots, born in North Carolina?) -- crisp, golden, flaky crust that crumbles just the right amount, and a pillow-soft center, with exactly the right amount of salt, and not even a bit dry. She cuts them with a fluted round cutter, so they have this charming crinkled edge that crisps up even more than a usual biscuit. My mom's biscuits are the best I've ever had (especially with a glass of cold milk), and I've had my share of biscuits outside the house. Whenever my sisters and I go home, she always makes a batch. Let me tell you -- the fragrant smell of buttery baked goods wafting up into my bedroom at home is one of the best alarm clocks in the world.

Of course, over the years after leaving home, I've tried to replicate my mom's biscuits. They're never quite as flaky, too bland or too salty, and they're always (no matter how much I underbake them) a little dry. And, lacking a fluted cutter myself, have a boring, flat edge. When I reported back to my mom, true to form, she said, "Don't be silly, I'm sure they were wonderful." And as always (even from 1,000 miles away, without the ability to taste the finished product), she meant it.

So today, let's all raise a glass of milk to Mom.

~

Mom's Biscuits

2 1/2 c self-rising flour (or mix 1 c regular flour to 1 1/2 t baking powder and 1/2 t salt)
1/2 t salt (omit if use the substitution above)
1/2 c shortening or a combination of butter and shortening
1 c milk (skim or for richer dough, use milk with fat)

Preheat oven to 450 - 500*F. Put dry ingredients together. Cut in shortening until pieces resemble pea size. Add milk, gently mix in and knead about 10 times to form into a ball, very sticky. Use generous amount of flour to dust top and bottom. Roll or gently spread out to 1/2 to 3/4 inch thick, cut out with 2 – 2 1/2” cutter. Dust off excess flour, bake on middle rack for 10 – 12 min., until golden. (Higher rack placement if browner top is desired)