“Gimme some sugar” is what Grandma BETTY KING (Candler, North Carolina) would request of granddaughter MEGAN KING HOOPINGARNER (Murfreesboro, Tennessee) when she wanted a little kiss. Megan remembers many summers visiting her grandma and grandpa in North Carolina, where she would always help with cooking and baking. One summer Grandma taught her how to make homemade buttermilk biscuits, and Megan says she was elbows deep in dough in no time! “Grandma still brags to this day that I was and still am the best buttermilk adder of all time. It’s a very special memory for both of us. I can also remember the first time I saw my grandma without her teeth. She took them out and told me if I didn’t brush my teeth every day that I would end up like her, with dentures. Scared me half to death,” Megan adds. This recipe was created by Megan’s great-grandma and perfected by Grandma King.
2 cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons vegetable shortening
2 large eggs
2 cups buttermilk Cooking spray
1 In a large bowl mix together the flour, salt, baking powder, and baking soda. Cut in the shortening and add the eggs and buttermilk. Mix well.
2 Preheat the waffle iron and spray with cooking spray. Ladle the batter onto the hot waffle iron, and cook until golden brown, approximately 3 ½ minutes or according to the directions on your waffle maker.
3 Keep warm in a 200-degree oven until all the waffles are cooked. Serve warm with your favorite syrup, fruit, nut, or whipped topping for breakfast, or for dinner with Chicken and Doop on page 148.
MAKES 4 TO 6 SERVINGS.