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A Hot Biscuit Memory

Submitted by: authormissmae on October 12, 2010
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A Hot Biscuit Memory

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Yesterday, while sorting through my recipe box, I found something totally unexpected: a recipe from my mom on how she made Hardee’s biscuits.

Mom died in 1996, and though there’s always some kind of memory I have of her daily, this was especially poignant. I guess because the page …

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Ingredients

Directions


Yesterday, while sorting through my recipe box, I found something totally unexpected: a recipe from my mom on how she made Hardee’s biscuits.

Mom died in 1996, and though there’s always some kind of memory I have of her daily, this was especially poignant. I guess because the page is written in her hand. For some reason, in that lightning fast moment, I felt really close to her. And a flood of emotions hit.

I remembered how she took great pride in her cooking, and enjoyed “laying out” a feast for her family and friends.

I remembered seeing her standing at the stove stirring five pots at once.

I remembered how she canned in the summer so we’d always have good food to eat in the winter.

I remembered her laughter.

I remembered her selfless love.

And I also remembered how August 27th would have been her and Daddy’s wedding anniversary.

The handwriting on that piece of paper is shaky, evidence not only of her third grade education, but also of her failing health in her latter years.

You know, I don’t cook much like I used to. When it’s only hubby and me now, I don’t see the need for a full-fledged meal.

But, for some reason, I suddenly got a hankering for hot, fresh-from-the-oven Hardee’s-style biscuits.

Mom’s Recipe for Hardee’s Biscuits:

1 1/2 cup self-rising flour (Mom used White Lily)
1 tablespoon sugar
1 tablespoon baking powder
6 tablespoons shortening
1 cup of buttermilk

Mix dry ingredients. Cut shortening into flour mixture, and slowly add buttermilk. Pour onto floured board and knead gently. Roll out into about a 1” thickness and cut with biscuit cutter. Oil iron skillet and bake in hot oven at 450 for about 15 minutes (brown to personal preference).

Yield: 9 biscuits.

Get the handy print page and save this to your recipe box here:
Hardee’s Biscuits.


You can also find Miss Mae at Miss Mae.

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Comments

9 comments | RSS feed for comments of this post

  1. 10-12
    5:36
    am

    They look good!

    It is funny how these little things can bring back memories and tears.

    I have some of Mom’s recipes in her very neat handwriting. She was a great country cook and Dad was the first to tell you she beat us girls hands down in that department. I have her old blackened tin biscuit pan….and love to use it.

  2. 10-12
    7:26
    am

    Your post brought back memories. I have recipes written by my mother and every now and then I get them out. Mom was a stickler for neat handwriting and her writing was always neat and proper… even when jotting a simple recipe on the back of an envelope. Amazing how the memories come flooding back over a simple, written recipe.

    Your Hardee biscuits look delicious. I can see one of those split in half with lots of butter melting over it. Now I’m hungry!!

  3. 10-12
    8:07
    am

    Hi Glenda and NorthCountryGirl,

    Mom’s biscuits were always delicious — everything she made was delicious! She took great pride in her cooking and loved to feed everyone.

    She cooked, gardened, canned, she did it all.

    What a mom! 🙂

  4. 10-12
    10:03
    am

    What a nice tribute! My mother has been gone 24 years, but everything still seems to bring back a memory – especially how good a cook she was.

    The recipe looks great, especially since I was given 10# of self-rising flour – and now I know what to make with it.8-)

  5. 10-12
    10:10
    am

    LOL, I think you know what to do with all that flour, IowaCG! 🙂

    Thanks for coming over. 🙂

  6. 10-14
    3:19
    pm

    Those biscuits look fantastic! I recently bought a bag of White Lilly A-P because my aunt said how good it was for biscuits.I made the ones on the back of the bag…followed the directions, but mine had a bitter taste.Do you have any suggestions? I like Hudson Cream Self Rising for biscuits.

  7. 10-14
    3:54
    pm

    Hi Judy,

    I’m not sure why the bitter taste was there. What brand of shortening do you use? I always use Crisco.

    I’ve not had Hudson Cream Self Rising either, I can’t recall that it’s sold in this part of the States.

    Thank you for commenting, and it’s wonderful to meet you! 🙂

    MM

  8. 10-14
    10:17
    pm

    Hi MM,
    I always use Crisco. Your recipe calls for extra baking powder; I thought with self-rising you didn’t have to add anything….I will try making your biscuits soon. Maybe the sugar will take away the bitterness. It was nice meeting you also!

  9. 10-15
    9:24
    am

    Hi Judy,

    That’s what I thought about self-rising flour too. Wish I could ask Mom! But it doesn’t seem to harm anything to have extra. 🙂

    Hope you enjoy the biscuits! 🙂

    MM

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