These biscuits bring a taste of real Southern warmth to the table—soft, versatile and made for sharing straight from the oven. Erin Napier’s grandmother’s recipe reminds us that the best moments are the simple ones, shared over something homemade. Each batch rises with a little Moregetherness baked right in!
These biscuits bring a taste of real Southern warmth to the table—soft, versatile and made for sharing straight from the oven. Erin Napier’s grandmother’s recipe reminds us that the best moments are the simple ones, shared over something homemade. Each batch rises with a little Moregetherness baked right in!
Preheat oven to 450°F. Sift flour, baking powder and salt together into a large bowl. Use your fist to make a 4 ½-inch crater in the middle.
Pour buttermilk into the crater.
Grease cast iron skillet with a little of the shortening or butter, then add the rest to the buttermilk. Use your fingers to squeeze the shortening into the buttermilk and mix well.
Gently turn and mix the wet ingredients with the flour using circular motions, incorporating a little flour at a time until a ball of dough forms. Stop before it gets too dry: you won’t use all the flour!
Using floured hands, pinch off 2–3-inch balls of dough. Place in the greased skillet, each biscuit touching the next.
Spoon a little oil over the top of each biscuit.
Bake for 20 minutes, until lightly browned. Serve hot!
