Tennvale Records does not want any of its non-southern purchasers to suffer through life without being enlightened as to the difference between northern and southern biscuits or without having carnel knowledge of saw mill gravy.
2 cups flour
2 tsp baking soda
1/2 tsp baking soda
1/2 tsp salt
6 tbsp shortening
2/3 cup buttermilk
Sift together first four ingredients. Cut in shortening with pastry blender (fingers). Add milk. Mix only until floour is dampened. Pour out on floured board and knead gently. Roll dough to about 1/2 inch thick and cut out with biscuit cutter (snuff can). Place on ungreased baking sheet. Bake at 425 for ten to fifteen minutes. Makes about 20 biscuits.
1/4 cup bacon, ham or sausage drippings
1/4 cup flour
1/4 tsp salt
3/4 cup sweet milk (regular cow milk)
3/4 cup water
Stir drippings, flour and salt together until smooth; cook over low heat, stirring constantly until brown. Take pan off heat and stir in milk and water. Return pan to heat and boil about a minute stirring constantly and scraping sides of pan for rich drippings.
Break open a Southern Biscuit and cover it with this heavenly staple of the rural South.