Buttermilk Biscuits

 

In my house biscuits are synonymous with my granddaddy. I mentioned to Mama one day that I wish we had thought to get his biscuit recipe and she said all he did was pour some flour in a bowl, add some shortening and mix that together then make a well in the center and pour in some milk. No measuring at all. I had to laugh because that is usually how I make biscuits. Of course that doesn’t translate too well to a food blog so I wrote down how much of every thing I thought I used and tested it and it worked.

Ingredients:

• 2 cups of self-rising flour, plus a little extra for dusting. I use self rising instead of all purpose and the added ingredients because I’m lazy busy. To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH cup of all purpose flour.
• 1 teaspoon baking soda- needed because of the buttermilk
• ½ c shortening
• 1 c of buttermilk

Directions:

Pre heat oven to 400 degrees, in a large bowl mix together flour and baking soda. Using a pastry cutter or fork cut in the shortening until the mixture is crumbly. Stir in the buttermilk until just combined. Turn out on to a lightly floured surface and gently knead once or twice. Roll out to desired thickness, usually ½-3/4” and cut with a round cutter. In a pinch I have been known to use a small glass. Place on cookie sheet or in a cake pan and bake until lightly browned. Serve with butter, jelly/jam/preserves, or gravy.

 

One of  my two most prized possessions- Granddaddy’s biscuit cutter

Buttermilk Biscuits Printable

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