Southern biscuits are different from the Northern variety—smaller, thinner, crisper and browner.  Rubye called these “sad biscuits”—not so light but moist and delicious.  Try them with guava jelly—a family favorite.

Sift together:
1 c. flour
1 t. salt
2 t. baking  powder
1/3 c. vegetable shortening.

Cut in with pastry blender or two knives until mixture resembles coarse corn meal:
Make a well in the center and pour in all at one time:
¾ c. buttermilk

Stir with fork.  Gently form dough into a ball and pat on lightly floured surface.  Knead lightly with finger tips 10 to15 times.  Roll dough to ½ inch thickness.  Cut with even pressure to keep sides of biscuits straight.  Place on baking sheet close together for soft sides or 1 inch apart for crusty sides. Lightly brush tops with milk.  Bake at 350 degrees 10 to 15 minutes or until brown. This makes 2 dozen 1 ½ inch biscuits.