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.