Buttermilk Biscuits

On our trip to Memphis, we were lucky enough to meet a local and ended up at a family Sunday dinner. The woman cooking for everyone was called Auntie Mae. We were invited as guests. We insisted on buying the groceries and cooking with her.

She led us into her kitchen and sat us down with her family. It was one of the best culinary experiences we have ever had.

She gave us her buttermilk biscuit recipe. She also gave us her banana pudding recipe, with one condition. “If you call it banana pudding, I will come back to haunt you.” In Memphis, it is referred to as nanner pudding.

We kept the recipe and put a Nook twist on it. The butter is cultured here, a 48-hour process. The buttermilk left from that butter is the buttermilk in the biscuits.

They are baked fresh every morning. They make a very good breakfast sandwich.