Ladies and Gentlemen,

I have found “heaven on earth” and it comes in the form of a buttermilk biscuit.

Even at this outer cusp of middle age, (I am going to live to be 116, aren’t I?), I have never made a biscuit, that didn’t come from the refrigerated section of my local market!

It’s true! Some of you may be shaking your heads in disbelief. I understand.

Today, my world has changed, thanks to my friend, Cleo. This morning, amongst the tall pines and blue skies of Lake Tahoe, she shared her momma’s recipe for these crumpets of delight. Hopefully, she won’t mind me sharing the recipe with you!

Cleo’s Buttermilk
Biscuits

Preheat oven to 450 degrees

Mix with fork in bowl:
2 cups of flour
Half a teaspoon of salt
Half a teaspoon of baking soda
4 teaspoons of baking powder
5 tablespoons of Crisco shortening

Add one cup of buttermilk and mix thoroughly.

Cleo uses waxed paper to spread the dough on. (Sprinkling a bit of water on the counter before putting waxed paper down, keeps paper from slipping around.) Then sprinkle a little bit of flour on top of the waxed paper and spread dough out flat, about an inch thick. Using a jar or glass about 1 1/2″ in diameter, cut circles in the dough. Place dough circles on a cookie sheet and cook 12-15 minutes. Serve warm, with butter and honey or jam.

Follow the same recipe, adding 3 or 4 tablespoons of sugar, to make shortcake for berry dessert.