From The Kitchen  of The Cypress House, April 26, 1978:

When a good friend dies, there are always memories — memories of the fun shared in the past. And there are many memories of Betty Wilson of Anguilla in the kitchen of The Cypress House (Betty was killed last week in an automobile accident on Highway 61 North). It was she who introduced us to Clotee’s Biscuits.

It all started some four years ago when Betty visited here in the home of Rives and Kathleen Carter. There was a small Sunday morning gathering and Betty brought the biscuits. Delicious. Melt-in-your-mouth. Best I ever tasted.

“What’s your secret?” I asked Betty.

“You’ll have to talk to Clotee. She makes the biscuits for me.”

So Betty arranged for me to visit Clotee at Betty’s home in Anguilla, and a cooking lesson was on. It took all day, but Clotee took me through every step. She had never measured anything, so we had to work that out, too.

What fun! I couldn’t wait to try them out.

Ever since that day we haven’t served any biscuits except Clotee’s. They never fail, and if you need proof, just ask anyone who has brunched or lunched at The Cypress House.

 In January of 1974, the Food for Thought cover page featured Clotee making her biscuits, and making several of Betty’s favorite recipes. With fondest affection and memories, we dedicate today’s Cypress House recipe to the late Betty Wilson.

 

Clotee’s Biscuits

 4 cups self-rising flour, sifted once

2 tablespoons baking powder

1 1/2 tablespoons sugar

1 cup shortening

2 cups buttermilk (or a little less)

Sift together the flour, baking powder and sugar. Add shortening and buttermilk all at once, and mix with your hands until well blended. Dough will be moist and very sticky.

Heavily flour your cutting board. Put about one-third to one-half of the dough in the center and work gently with the heels of your hands and fingertips until dough is a smooth ball. DO NOT OVERWORK.

Roll out gently until the dough is about one-fourth-inch thick. Cut with a biscuit cutter that has been lightly floured.

Grease your pans well and warm the pans. Place the biscuits on the pan close together. (Clotee greases tops of biscuits with melted grease as she puts the biscuits in the pan.) Bake in a 400-degree oven for about 15 minutes until slightly browned.

Makes about 5 dozen.

 For freezing: Just cover your pan of uncooked biscuits with foil and put the biscuits in the freezer.