Buttermilk Biscuits

August 19, 2011 · by Kelly · in

A baker makes their reputation from two things:  biscuits and pie dough.  Both my mama and grandmother were masters at baking yummy, warm, fresh biscuits.  My mama’s biscuits were high quality, soft with lots of flake.  There was always butter and homemade jam or jelly to go with the biscuits, but my favorite was apple butter.

 

Print
Buttermilk Biscuits
Author: 
Recipe type: Breads
Serves: 12
 

Use a 2½ inch round biscuit cutter for these delicious biscuits. Line your pan with parchment paper.
Ingredients
  • 2 cups self-rising flour
  • 2 heaping teaspoons baking powder
  • 1 teaspoon sugar
  • 1 cup shortening
  • Enough buttermilk to make the dough wet (about one cup)

Instructions
  1. Heat the oven to 400 degrees.
  2. Mix all the dry ingredients together.
  3. Mix the shortening in with your hands.
  4. Add enough buttermilk to make the dough wet.
  5. Sprinkle flour on work surface and knead and flour the dough with the flour until it holds together and loses some of its stickiness. Do not handle the dough too much. Only 5 or 7 folds will be enough.
  6. Pat the dough out with your hands to about ¼ inch high.
  7. Cut the circles with the biscuit cutter and place on pan.
  8. Bake in the oven for 15 to 20 minutes. The biscuits will be golden brown when they are ready.

Notes
The biscuit dough can be refrigerated ahead of time for a quick breakfast in the morning. My mother also froze any leftover biscuits (when did we ever have leftovers at our house?). She would warm them up in the oven for breakfast or perhaps place a nice piece of country ham inside for a wonderful lunch sandwich.

Tags: , , , , , , , , , , ,