• 3 min read

Our Mother can be seen here (fourth from the left) in an old photograph of one of many family picnics that are burned into my very earliest childhood memories.

Three things always seemed to go together, Summer, family get-togethers, and great picnic food. In addition to Grandpa Jessie’s blessings, for which I could never keep my eyes closed because they went on for what seemed like forever, I remember and can still taste the food.

Everyone would bring their specialty, and it always included potato salad, deviled eggs, homemade pickles, fried chicken, country ham biscuits, and many desserts including coconut cream and lemon meringue pies, and blackberry and peach cobblers.

While much has changed over the years, much remains the same.  This summer we are talking about getting the cousins of my Dad’s family together to celebrate the lives of our Grandfather George and Grandmother Dora, and the lives our nine Aunts and Uncles, only two of which now remain to be among us.

And in addition to the joy of being together again, and the laughter sure to follow the many stories to be retold once again, we like many families all across the land will be sharing our favorites picnic foods. It is nice to recognize that cooking is also how families show their love for each other, and in doing so we rekindle our earliest memories of home.

We are contributing Graney’s Goad’s Buttermilk Biscuit recipe should you want to make your own.  However, no matter how hard I try I can’t seem to get them to come out the way she did. It must be admitted that no matter how good the family recipe, it takes a baker’s touch and lots of recent practice to make a good biscuit.

That’s why we don’t mind admitting that we will be using one of several brands of frozen biscuits, the quality of which has improved, and we recommend for picnics.

So this summer, we would like to suggest that you be the one to Bring the Country Ham & Biscuits. We currently are featuring this theme in our video on social media. We like to say that they are Quick, Easy and Loved by Everyone!



  • 4 cups All Purpose Soft White Winter Wheat Flour1
  • 11/2 Tb. Baking Powder
  • 1 Tsp. Baking Soda
  • 1 Tsp. Salt
  • 11/2 cup Buttermilk, cold
  • 1/4 cup Lard, cold2

1 White Lilly Flour, a soft white winter wheat with low-protein providing fluffier biscuits.

2Lard is rendered pig fat (not Crisco), and now in disfavor despite lard having 20% less saturated fat than butter, being higher in monounsaturated fats, and without the trans-fat of shortening. Hispanic grocery stores now carry lard and usually sold under the name “Manteca.”


  • Preheat oven to 500°
  • Prepare baking pan with light lard smear
  • Sift dry ingredients together into a large bowl
  • Make well in the center of the bowl for lard
  • Work lard into flour with fingers until pea size
  • Make well in the center of the bowl for buttermilk
  • Lightly work buttermilk into mixture
  • Handle as little as possible
  • Remove dough to lightly flour dusted surface
  • Dust top of dough with flour
  • Use a rolling pin to shape dough to 3/4” thick
  • Use dusted 21/2” biscuit cutter pressing down without twist
  • Gently move to baking sheet with edges touching
  • Bake until golden brown (8 Minutes+)


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