Lately, I have been finding myself wanted to spend more time than usual with my mom. I find comfort in being at home with her. In my early 20's, I wanted to be independent and hanging out in the suburbs of Atlanta just didn't seem very appealing. Now, it's one of the things I look forward to. Our relationship has been full of many ups and downs, but the one thing I know for sure is that when I need her she will be there.
When I asked her to shoot this with me, she rolled her big eyes and said, “yes.” Secretly, I think she was just as excited as I was, but she'll never tell me that. The morning of the shoot I woke her up at 5 am to help me get everything prepped. We shot quite a few things and she was there helping me through every step.
That's the thing about my mom, I often feel like we are so different, but we are a lot alike. We're creative, intense, stubborn, and will do anything for people we love. Like get up at the crack of dawn to shoot a blog post.
I wanted to share a recipe from my grandma that I have always loved. One that would be easy for you guys to make at home. As many of you know, Mae B is named in honor of my grandmother, Mae. My grandmother didn't come from a wealthy family; nor did she place value in material things. She was simple. She was kind. She was hilarious. She also had the most beautiful voice and chocolate skin. She also slayed every Sunday at church with her suit and hat. My grandmother always made me feel special. That was her way. Mae made everyone feel that way. Her door was always open. So was her kitchen. I think it was one of the ways she shared her love.
My parents are from a small town in Alabama called Monroeville. It may sound familiar because it is the hometown of Harper Lee-the writer of "To Kill a Mockingbird". My sister and I grew up in Atlanta, but we couldn't wait to get to my grandma's house. I could always count on my grandma having a pot of collard greens on the stove when I walk through the door, and biscuits ready in the morning for breakfast. She knew they were my favorite.
When I was in high school, my grandmother came to Atlanta to visit and she taught me to make the biscuits. It is still one of my favorite memories with her. When she passed away from Pancreatic Cancer it was devastating to our family. She was the glue, like Big Mama in Soul Food. I have to say losing her was one of the toughest things I have experienced in my life. I often have a difficult time talking about her without getting emotional. I wish I'd spent more time with her, but when you're young you don't always realize people you love won't be here forever.
Writing this post and sharing this recipe with you all is my way of remembering and honoring my grandma this Mother's Day. If she were here she'd be so happy my mom and I were doing this together. I hope you all enjoy making this recipe as much as I have enjoyed sharing it, and her memory, with you.
Mae's Buttermilk Biscuits
What You'll Need:
2 cups of flour
4 teaspoons of baking powder
3/4 teaspoon of salt
1/4 cup of Crisco shortening
2/3 cup of buttermilk
a roll of wax paper
a mason jar
a baking pan or cookie sheet
1. Preheat the oven to 400 degrees.
2. Add the flour, baking powder, and salt into the sifter. Then sift them together in large bowl.
- Cut in shortening with fork until mixture resembles course crumbs.
- Stir the buttermilk into the dry ingredients to make a ball of dough.
- Sprinkle flour onto wax paper and place dough on the paper.
- Knead the dough for 2 to 3 minutes.
- Sprinkle more flour onto the wax paper and place the ball of dough in the center. Press down dough until it is flat.
- Put flour on rolling pin and roll dough from the center to the edges.
- Now use a mason jar to cut out the biscuits.
- Place biscuits in a baking pan or on a cookie sheet and bake them for 10 to 12 minutes.
- Take them out and let them cool for 2-3 minutes and serve with our Homemade Peach Preserves.
Homemade Peach Preserves
What You'll Need:
8 cups of ripe, peeled peaches
6 cups of sugar
A large pot
- Combine peaches and sugar into a large pot
- Let stand overnight (12-16 hours)
- Bring peaches and sugar to a boil on low-medium heat stirring frequently for 40 minutes
- Boil until the mixture thickens
- Now, let preserves cool for 10 minutes and serve.