A taste of Southern cooking in Acton ← Related Article Visit The Boston Globe Share on Twitter Share on Facebook Comment on this Scroll to top of page Joanne Rathe/Globe Staff In his Acton kitchen, under photos of his children and grandchildren, Jim Willis takes care with his biscuits. Joanne Rathe/Globe Staff When Willis needs the taste of South Carolina, he and his wife, Barbara, prepare a dinner that begins with pickled shrimp, which he nibbles on as they fry chicken and shape biscuits. Joanne Rathe/Globe Staff Like many dads of his generation, Willis, 74, a father of two, left the responsibilities of the kitchen to his wife, until he had some time on his hands. Joanne Rathe/Globe Staff Since retiring from his job as a chemist at Waters Corp. in Milford a year and a half ago, the dad has taken over the shrimp pickling, biscuit making, and other tasks. Joanne Rathe/Globe Staff Willis cut butter into the flour for his biscuit recipe. Joanne Rathe/Globe Staff He is careful not to warm up the dough too much with his hands. Joanne Rathe/Globe Staff A recipe from the “Better Homes and Gardens New Cookbook” producedsthe best results — a tall biscuit with a flaky interior. Joanne Rathe/Globe Staff A light flour coating on the chicken prepared by Barbara produces a crispy but delicate crust that doesn’t overpower the just-cooked, moist interior. Joanne Rathe/Globe Staff Pecan pie completes the meal.