Houston resident Paula Jourdan Pinkerton, a descendant of Harriet Bachman Jourdan, offers this recipe passed down through generations.

Makes: 12 biscuits.

·  3 cups all-purpose flour, more for dusting
·  1/3 cup powdered milk
·  1 tablespoon granulated sugar
·  5 teaspoons baking powder
·  2 teaspoons cream of tartar
·  2 teaspoons salt
·  1 stick cold butter, cut into bits
·  1/2 cup shortening
·  1 1/2 cups buttermilk
·  1/4 cup melted butter
·  Preheat the oven to 450 degrees F.
·  Stir together the flour, powered milk, sugar, baking powder, cream of tartar and salt in a medium bowl.
·  Cut the butter and shortening into the dry mixture until blended thoroughly.
·  Fold in the buttermilk until the dough comes together.
·  On a lightly floured surface, turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick.
·  Cut out circles with a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter.
·  Bake until golden brown, 10 to 12 minutes.
·  Serve with freshly churned butter, jelly, honey or jam.