Nana Wheeze’s Southern Biscuits

These biscuits had a place at every Christmas, Thanksgiving, and Easter dinner growing up. My mom’s Granny Wester made these, and my Nana Louise “Wheeze” continued the tradition. She made them with the same old, round cookie cutter that she probably used in the seventies (or even earlier!). I remember being a child standing on a chair at the counter, helping her transfer the little patties onto a baking sheet right before dinner was served. When my oldest son Henry was a toddler, Nana would enlist him to help her. Some of his favorite memories of his Great Nana Wheeze are of them working together in the kitchen while she praised him for being her “biscuit boy.” I’ve learned what she knew all along: they taste better when a child helps prepare them. 

These are a classic flaky biscuit, excellent for mopping up gravy or smearing cranberry sauce. The dough is very dry, and there will be some unincorporated flour. Don’t overwork the dough too much, or the biscuits won’t be as soft and flaky. 

This recipe yields about six 2-inch biscuits. 

Ingredients:

1 cup sifted flour

2 teaspoons baking powder

⅓ teaspoon salt

2 rounded tablespoons of shortening

⅓ cup milk

Directions:

In a mixing bowl, combine all dry ingredients. Using a fork or a pastry cutter, cut the shortening into the flour mixture.

Add the milk and combine, being careful not to overwork the dough. It should be dry and crumbly.

Lay out a square of wax or parchment paper and lightly flour it. Pat the dough out to about a half-inch thick and cut into round biscuits. We always liked them in small circles, about two or three inches in diameter, but fun cookie cutters can also be used. 

Preheat oven to 450 F. Place biscuits on pan and bake for 10 minutes. Serve hot. 

Try this:

Because these are such a quick bake, they don’t need to be reserved for special occasions. Throw together a quick biscuits-and-gravy brunch, or make them for any old Sunday dinner. Use them to make tiny sandwiches or dessert (shortcake!) with the leftovers.

Addition: For extra savory flavor, add ½ cup of grated cheese of your choice to the flour mixture, then add the milk and combine.