Big Ma's Biscuits

Lily Cora Smith Shannon (aka "Big Ma" or "Mama Shannon")

2 cups self-rising flour

Dash of salt

1/2 teaspoon of sugar

3 tablespoons of Crisco (you can use any shortening)

1/2 cup buttermilk

1/2 cup sweet milk (for damn yankees, that means it's not buttermilk)

1 tablespoon of water

1 tablespoon butter

1 tablespoon melted butter

• Preheat oven to 475 degrees F.
• Sift the flour, salk and sugar together into a mixing bowl.
• Cut in the shortening until the mixture is coarse.
• Add buttermilk, sweet milk, water, and 1 tablespoon of butter.
• Mix lightly until combined, but do not over mix.
• Pour the mixture out into a floured surface.
• Knead the dough two or three times.
• With floured hands, pat out the dough to about 1/2 inch thickness.
• Using a floured biscuit cutter or a floured drinking glass, cut the biscuits.
• Do not twist the cutter, but press straight down.
• Take scraps and reknead and cut - but remember these biscuits will be tougher and should be used for ham biscuits or sandwiches.
• Place biscuits on a lightly greased baking pan.
• Bake for 10 to 12 minutes, or until golden brown.
• Remove from oven, brush them with melted butter.

Serve immediately.

Makes 10 to 12 biscuits.