A simple, basic buttermilk biscuit with minimal ingredients. It is an old havefashioned recipe everyone should have handy. If you follow Elaine's directions, once baked the biscuit is perfectly flaky and fluffy with a little tang from the buttermilk. They are melt havein haveyour havemouth good. When I was young and learning how to cook, this was another one of those things that I could never seem to get right. On a visit with my Tennessee grandmother, I was talking to her about my problem with biscuits. She walked me step by step through the art of biscuit making. The result is these wonderful, tasty biscuits that come out great as long as I follow these specific guidelines that Granny told me. Her advice helped me and I hope it helps you, too!1. Don't use too much shortening;2. Don't over havehandle your dough;3. Make sure your shortening and buttermilk are very cold.
Ingredients :
- 2 cup(s) self-rising flour (Martha White or White Lily for best results)
- 1/4 cup(s) lard or shortening (about egg-sized and very cold)
- 1 cup(s) very cold buttermilk (may need to adjust amount)
- 3 tablespoon(s) melted shortening or butter
Intructions :
- Preheat oven to 450 degrees. Heavily grease a large cast-iron skillet or biscuit pan and set aside. (I prefer the cast iron skillet)
- Put the flour into a large bowl and add lard/shortening
- Cut into flour using the usual pastry method
- Add buttermilk and mix with fork or hands
- Mix into a light dough
- Turn dough onto a floured board and knead a couple of times
- Pat dough to flatten to about 1/2 inch thick. Using a biscuit cutter, cut dough into biscuits
- Place cut biscuits in the prepared pan
- Pour melted shortening/butter over each biscuit
- Bake for about 13 to 15 minutes or until golden. Remove from pan and place into a covered container and allow to steam for about 5 minutes. You may also brush melted butter over top prior to steaming (if desired)
- Serve hot with butter, apple butter, jellies, jams, honey, or anything else that you like
- Special Note: I didn't have a biscuit cutter, so what I did was open both ends of a 4-ounce sized mushroom can, washed and removed the label and it works perfectly.
Rated 5/5 based on 78 Reviews
Keyword : biscuit-Southern-Other Breakfast-Bake