Thank you and what a lovely memory Turkeymaster.

That recipe came from my maternal granny whom I never knew. She passed just after I was born but my mom and uncle could both make fine biscuits, so I continue the tradition.

I am happy to share with y'all.

Those look great. What's your reasoning in using EVOO instead of shortnin? I've always used 1/4 cup of Crisco, but I'll give your EVOO a shot next time.

Homemade biscuits is one of the recipes I deeply regret not learning from my late Granny, so a year or 2 ago I decided to learn how, and also teach my oldest daughter. At 4 years old now, she's a dang good biscuit makin helper.

My Mawmaw did too. Breakfast and lunch always had fresh buttermilk biscuits and there was always butter, golden eagle syrup and some kind of homemade preserves on the table.

Good looking biscuits.

No particular reason on the EVOO other than it is my oil of choice and has been for years. Crisco works great and I have used it but stopped using it many years ago. Just my preference and any oil works well. The main thing is to not use to much oil/shortening. That will cause your biscuits to be tooooo hard as well as over working the dough.

Way cool on your daughter!! Teach um young and they never forget.

Hon, you talking to a jelly & preserve making guru....I have folks that start calling me about the time jelly making starts to get on my gift list; no kidding!!

Those look exactly like the biscuits my 88 year old grandma has made for as long as I can remember.They taste like heaven especially with a slice of cheese in the middle.

Not to hijack, but got a question along these lines.

When I picked my kumquats back in January, I took what fruit I managed to stop myself from eating, and made honeyed kumquats. I do a lot of canning, but mostly meats, prepared foods, etc., in other words, pressure canning. This was my first attempt ever at making any kind of fruit preserve, and it turned out great! Spooned over plain yogurt, you get the flavor you'd expect from a lot of honey, but with a VERY citrusy twist to it. My question is this...I'm thinking for next winter that the sweetness of the honey would be rounded out and...fuller?...if instead of cutting the honey with water, I used a brandy...brandied honeyed kumquats! As the guru of jelly & preserve making, does that sound like it would be even remotely good, or am I just an alcoholic, trying to mix some booze in with something better left alone? *L* (yeah, yeah, I know the alcohol would be evaporated during the cooking process... )

Honey, those look divine!! I think your idea of brandied kumquats sounds great although, some of the brandied recipes I have seen did not cook the alcohol. There is an age old recipe for brandied peaches [I believe this first appeared in The New York Times in 1951, if I recall correctly] and it adds the alcohol at the very end. In example, you cook your fruit and sugar [honey] to get your syrupy mixture to add to your canning jars and top them with a bit of brandy.

HERE IT IS:
INGREDIENTS:

3 pounds ripe peaches

3 cups sugar

About 1/2 cup brandy


DIRECTIONS:

1. Bring a large pot of water to a boil. Using the tip of a paring knife, make a shallow “X” in the bottom of each peach. Add the peaches, one at a time, to the boiling water and cook for 1 minute. Remove the peach from the water and plunge into a bowl of ice water. Repeat with the remaining peaches. Peel off the skins, then pit the fruit and quarter the flesh.


2. In another large pot, combine 3 cups water and the sugar and bring to a boil. Add the peaches and simmer until just soft.


3. Have the jars, bands and new lids scalded and ready. (To scald, dip the jars and rims in boiling water. You don’t need to sterilize the jars, as you will be processing them for more than 10 minutes.) Simmer the lids in hot water to soften the rubberized flange. Gently pack the peaches into the jars.


4. Boil the leftover syrup until it thickens slightly, then spoon it over the fruit, filling the jars ¾ full. Use a butter knife to release any air bubbles caught in the jars. Pour in enough brandy to fill the jars, leaving ¼ inch of headroom. Wipe the rims, cover with the lids and screw on the bands fingertip-tight. Place the jars on a rack in a big pot and cover with 2 to 3 inches of water. Cover the pot and bring to a boil over high heat, then lower the heat to medium and gently boil for 20 minutes. Remove the cover and then, after about 5 minutes, remove the jars. Allow them to cool, untouched, for 4 to 6 hours. Check the seals and store in a cool, dark place for up to a year. Refrigerate after opening.

There are many recipes out and about as many variations as to how to use alcohol preserving. I have seen some that don't even use a canning bath but let the alcohol do the preserving. Personally, I have not tried using alcohol when preserving but boy have you flung an idea on me! It will probably take a bit of experimenting to get the consistency just right for your kumquats with brandy and I think they would be great even cooking the fruit down with the alcohol. With your canning experience, YOU'VE GOT THIS!!