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She knew what she was doing

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  • Turn the dough onto a floured surface. Gently pat it out (no rolling pins here) to about 3/4-inch thick. Fold it over once or twice to create layers, then pat again.
  • Cut into rounds with a floured biscuit cutter or the rim of a glass. Place on a baking sheet so they’re touching — that helps them rise high.
  • Brush with buttermilk and bake for 12–15 minutes, until tall and golden.
  • Serve warm with butter, jam, or just as they are. They never lasted long.

    • More Than a Recipe

    These biscuits weren’t about impressing anyone. They were about feeding the people she loved. About slowing down. About turning simple ingredients into something that said, “I care.”

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    She didn’t need gadgets or gourmet ingredients. She trusted her hands, her instincts, and her experience. That’s what made her food unforgettable.

    So the next time you step into your kitchen, remember: you don’t need to be fancy to be brilliant. Sometimes all it takes is knowing what you’re doing — and doing it with love.

    And just like her, you’ll know when it’s right.

    Would you like this article adapted for a family recipe book, blog, or newsletter? I can help format or customize it!

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