Bread and Milk

Bread and Milk

What did you have for breakfast this morning? Sausage gravy and biscuits? Ham and eggs? Lucky you! What did I have for breakfast back in the Great Depression days of 1934? It wasn't that, for sure. Did I have cornflakes and ice cold milk? Or Frosted Flakes? Or one of the many boxed cereals on the Food City shelves today? I wouldn't have known what you were talking about.

Breakfast would have been bread and milk. Have you ever tried it. We didn't have electricity so there was no refrigerator. We did have fresh milk. Dad milked our cow every morning before he went to work to milk Mr. Carter's cows and every evening after he had done their chores. Fresh milk was warm. Mother would heat some milk for breakfast on our wood fired kitchen range, winter and summer alike. Dad needed a more substantial breakfast.

First Mother would break up some stale bread in a soup bowl. (We didn't have separate cereal bowls.) She would pour some warmed milk over the bread, sprinkle a little white sugar over all and call it breakfast. We loved it. If there was no bread, and there often wasn't, we had biscuits and milk. (Around here, you would have had cornbread and buttermilk.) Eggs weren't for breakfast. They were saved for suppertime. So enjoy your Coco Puffs this morning with a glass of ice cold milk. It wasn't always that way.

My biscuit recipe isn't as good as I remember Mom's to be, but my kids never tasted hers. They believe mine are the greatest.


4 cups self-rising flour
2 tablespoons white sugar
3 tablespoons baking powder
7 tablespoons solid shortening
2 cups buttermilk
1/4 cup melted butter or margarine

Combine flour, sugar and baking powder. Stir together with a whisk. Cut shortening into flour mixture until like meal. Mix in buttermilk, all at once, stirring just until dough is moistened. Turn out onto floured surface. Form into a ball. Knead 8 or 10 times until a smooth ball forms. Roll out to about 1 inch thick. Cut with floured biscuit cutter. Place on greased baking sheet with sides of biscuits just touching each other. Bake at 450 F. for 10 minutes or until lightly browned. Remove biscuits from oven. Brush tops with melted butter. Return biscuits to oven to brown tops for another minute or so. Do not double recipe. Note: These are the biscuits I made for Wednesday night suppers at Revival Vision Church of God.


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