Mildred Hembree’s Butter-Kist Biscuits (incomplete)

Mildred Hembree’s Butter-Kist Biscuits

During Louella’s hospitalization last year, Mildred Hembree stepped in and assumed the baking tasks at Faded Glory for approximately sixty days.  During that time she developed quite a following for her “Butter Kissed Biscuits.”   Yes, Mildred uses the time honored White Lily Flour, fresh buttermilk and most of the other ingredients that Louella always uses in her “Lighter Than Air Biscuits,” but Mildred definitely doesn’t use lard.  Like Louella’s biscuits, Mildred’s splendid creations are incredibly light and flaky, but they also have a characteristic buttery flavor and aroma all their own.  Our guests are divided almost equally between the lard-made and butter-made biscuits, but when a platter of either type hits the table, they disappear within seconds.  Here, for your culinary pleasure, is Mildred Hembree’s personal recipe for her now-famous Butter Kist-Biscuits.  Enjoy, with Homer’s compliments.

Dry Ingredients:

3 cups sifted White Lily Flour
1 teaspoon of salt
1 tablespoon of baking soda
1/8 cup white sugar

Liquid (wet) Ingredients:

3 cups fresh buttermilk
1 1/4 pound stick of fresh butter (frozen)