My grandmother, Ouida, made the most mouthwatering, fluffy, cloud-like buttermilk biscuits that were revered in our family as a culinary experience more precious than gold. They were always served with her homemade mayhaw jelly and always golden brown and crunchy on the bottom, thanks to her old cast iron skillet. To my knowledge, I’m the only person she ever taught her recipe to, which is less about measurements and more about the way the dough feels in your hands. I did my best to quantify and print it along with my favorite white cornbread recipe on our 100% cotton striped tea towel so you can enjoy them, too. Leave it tossed over your oven door handle, and you’ll never forget how to make the south’s best skillet breads.
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