Flying biscuits and 3 dogs

Better for you biscuits

Is there anything prettier than a fresh batch of biscuits on a silver tray – I think not! In the south, biscuits are a way of life. Forget toast, bagels and english muffins. We want piping hot biscuits with gravy, eggs, molasses and homemade preserves. We take them so serious you can get famous if you make a great biscuit.

Case and point – growing up Ms. Carolyn was famous in our neighborhood, she got up every morning and cranked out fresh biscuits. It was not unusual for my sister and I to show up bright and early to play just so we could enjoy a biscuit. Then there was Cheryl, she was one of the wonderful cooks at Camp Monterey. She made biscuits every morning for hundreds of campers and we all loved her. Finally there was Carol Fay, she was crowned with the title ‘The Biscuit Lady’ and had worked at the Loveless Cafe for more than 25 years. Her biscuit recipe won her national acclaim and many appearances on television. In many ways Carol Fay and her biscuits were the heart of the Loveless. 

That leaves me. My three dogs hover around my feet and wait for the biscuits to start flying so I guess to them I’m pretty famous too!


2 tbsp butter, melted

1 cup half and half

2 cups self-rising flour

Preheat oven to 450 degrees.

Melt butter in a mixing bowl. Add half and half then stir in flour. Mix ingredients until just blended – it will be a little crumbly.

Turn dough onto a lightly flour surface. Knead a few times and then roll out to 1/2″ thickness. Do not overmix or over knead the dough it makes the biscuits tough.

Cut biscuits and place on an ungreased cookie sheet. I use the mouth of mason jar to cut  biscuits but you can use anything around the kitchen if you don’t have a biscuit cutter. This makes 12-15 biscuits.

Bake for about 10 minutes until light brown on top. Serve hot!

Every southerner should know how to make a good biscuit. They do require butter but I took a few shortcuts to create a more healthy but still delicious biscuit that you can proudly serve on a silver tray! 


When I punched this recipe into My Food Diary, the nutritional calculation per biscuit was around 90 calories and 3.5 grams of fat. This is a great online tool for keeping track of calories!

12 thoughts on “Flying biscuits and 3 dogs

  1. CBC

    You Great Grandmother’s biscuits are the ones that I will always remember as the very best! Your biscuits look like hers. I guess I just need to try yours to compare!

  2. Brittany

    I remember biscuts at camp…they were some of my favorite. Were you there the year they decided to try chocolate gravy with the biscuts?

    1. lolleigh

      I don’t remember the chocolate gravy but my favorite breakfast day was sausage and fried apples. I would pile them on a biscuit and it was delicious! Thanks for reading and please pass along to more of our camp friends.

  3. Susan Ray

    And one year at Camp Monterey, Cheryl had to leave because of her mother’s illness, and I baked biscuits. Biscuits for 200! I’ve never used 1/2 and 1/2–sounds delicious. My family loves Angel Biscuits–made with buttermilk and yeast. Every southern cook has her favorite biscuit recipe and her favorite cutter; mine is one that my mother used when she baked biscuits every morning.

    1. lolleigh

      That’s hard work espcially when you know a bunch of hungry campers are headed you way! I love angel biscuits too but I need to get a little better with yeast involved breads.

  4. Marsha Newman

    My momma’s biscuits made her famous. My high school friends never wanted to leave a slumber party on Saturday morning until the biscuits and gravy were ready! Mom willed her biscuit cutter and bowl to my niece.

  5. luscie

    I was one of those teenagers that would not leave until ms ann served up breakfast. The days my mom came early to pick me up, we would have to wait until the biscuits and gravy were done, then out the door I would go with a paper plate. Good stuff!


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