Old South Buttermilk Biscuits

“The cooking of the South is as mysterious as that of Tibet to most Yankee’s”, Jane Nickerson, a New York Times columnist, wrote.  And so, to enlighten her Yankee readers, Nickerson presented a menu of fried chicken,  gravy and these superb biscuits. A fluffy angel biscuit made with White Lily flour this is not. Nickerson proclaimed tall, plump biscuits a Yankee fantasy and said that Southern biscuits should be small, flat and crisp, “peeling off into little layers of deliciousness.” That’s exactly what these are.” Amanda Hesser, The New York Times Essential Cookbook

The only change I made to this recipe is that I didn’t have any solid vegetable shortening, so I used butter. We really like them!


-February 27, 1949: “Southern Fried Chicken,” by Jane Nickerson

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