Na Na's Biscuits

Na Na's Famous Biscuits: A Southern Tradition

My grandmother, Na Na Bloodworth, was a woman of few words, but her biscuits spoke volumes. Fluffy, golden-brown clouds of buttery goodness, they were the cornerstone of countless family gatherings, Sunday brunches, and impromptu tea parties. Her biscuit recipe wasn’t written down; it was passed down through generations, a silent testament to her culinary prowess. I learned to make them by watching her, carefully observing her every move, from the way she sifted the flour to the gentle touch she used to knead the dough. It's a recipe steeped in tradition, a slice of Southern heritage baked into every bite.

The beauty of Na Na's biscuits lies in their simplicity. There are no fancy ingredients, no complicated techniques. Just a few basic staples – flour, shortening, buttermilk – transformed into something truly magical. The secret, I believe, lies in her touch, a subtle art that’s hard to quantify but impossible to ignore. It’s the kind of knowledge that’s passed down through generations, whispered in kitchen corners alongside stories of family and life. It’s about the feel of the dough, the intuition to know when it’s just right. It’s about years of practice, hundreds of biscuits baked under her watchful eye. It’s more than a recipe; it’s a legacy.

What I remember most about watching Na Na make biscuits wasn't just the precise measurements or the timing in the oven, though those were important. It was the atmosphere. The warm, comforting aroma of baking flour filled the kitchen. The gentle sizzle of the shortening as it was cut into the flour. The quiet concentration on her face as she worked, a quiet, almost meditative process. And then, finally, the glorious golden-brown biscuits emerging from the oven, their scent filling the whole house. It was a sensory experience, a feeling that went beyond just food. It was a connection to my family history, to generations of women who had made biscuits in the same way, each one adding her own subtle twist, her own personal touch.

Making Na Na's biscuits isn't just about following a recipe; it’s about carrying on a tradition. It's about the memories, the laughter, the love that are baked into every bite. Each biscuit is a tiny piece of my family's history, a link to the past, a delicious taste of home. And that, more than anything, is what makes them so special. The careful measuring, the gentle kneading, the anticipation of that first warm bite – it's an entire ritual, a meditation on the art of simple cooking and the power of family tradition. It's a legacy I cherish and will pass on to future generations.

The process itself is almost meditative. The rhythmic cutting of the shortening into the flour, the slow incorporation of the buttermilk – it's a calming, almost hypnotic sequence of motions. It's a connection to a simpler time, a reminder to slow down and appreciate the small things in life. And the result? Biscuits that are more than just food – they are a symbol of comfort, family, and home. A tangible link to the past, a taste of love, and a delicious memory that lingers long after the last crumb is gone.

Baking Na Na’s biscuits is more than just following a set of instructions; it’s about connecting with the history and love behind each ingredient and each step. It's a journey back in time, a nostalgic trip to a simpler era where the scent of freshly baked biscuits filled the air and family gathered around a table filled with warmth and laughter. The golden-brown, fluffy perfection that emerges from the oven isn't merely food; it's a tangible representation of family history, a symbol of love, and a delicious keepsake of memories treasured and passed down.

More than just a recipe, Na Na's biscuits are a story; a testament to the enduring power of family traditions and the simple joys of home-cooked food. They’re a reminder that sometimes, the most cherished things in life are the simplest ones, the ones that connect us to our roots and bring us closer to those we love.

Step-by-step

• Preheat oven to 450 degrees.
• Add flour to sifter and sift into cup measure.
• Add the two cups of sifted flour to a bowl and form a well in the center.
• Cut in the shortening until it is evenly distributed and there are pea sized lumps.
• Grease a baking sheet pan. (Note: Na Na insists that the baking pan should be well seasoned, the darker the better.)
• Make a well in the center of the flour.
• Using your fingertips begin to knead the flour mixture while slowly adding the buttermilk.
• The idea is to form a soft very moist mass in the center of the well.
• Once it comes together flip the whole mass a few times in the flour well and press lightly. (Note: the less you work with it the better, you don't want to develop any glutens like you would with yeast bread.)
• Squeeze off a small ball of the dough, roll in flour, press into the shape of a biscuit and place on the greased baking sheet.
• Or if you are not as practiced as NaNa you can turn the whole mass onto a baking sheet and flatten it to about 1/2 inch and cut out the biscuits with a biscuit cutter.
• Place the biscuits on the baking sheet and bake until the biscuits are brown on the bottom. (About 10 minutes)
• If they are not brown enough on the top turn on the broiler until they are brown enough but don't walk away when you have the broiler on or you will quickly have burnt biscuits.