A true favorite for breakfast on the weekend, these biscuits are awesome with eggs and bacon or even some good sausage gravy! They're also wonderful with a good ol' country dinner as well!
2 cups all-purpose flour 2 teaspoons sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/2 cup shortening or lard, chilled (see Note, below) 3/4 cup plus 2 tablespoons buttermilk (or milk+ 1tsp vinegar, stir and let sit 5 minutes) Preheat oven to 425°F. Sift dry ingredients into a bowl. Cut in the shortening with a pastry blender, and add the buttermilk, blending quickly, just until dry ingredients are moistened. A sticky dough will result. Turn the dough out on a floured board. Flour your hands and knead the dough 3 or 4 times. Important: Do not overhandle the dough or you'll be eating rocks! Roll or pat to a 3/4-inch thickness, and cut with a biscuit cutter. Repeat with the scraps of dough. For soft-sided biscuits, place close together on a lightly greased baking sheet or in a lightly greased cast iron skillet (vegetable cooking spray works just fine). For biscuits that are crusty all around, place about an inch apart on a lightly greased baking sheet. Bake at 425°F for 15 to 18 minutes, or until golden brown. Makes about eight 3-inch or about a dozen 2-inch biscuits.
2 Comments
Melissa P.
4/27/2016 12:04:47 am
Nobody makes biscuits like my grandma used to. :) These look just like the ones she baked.
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Sara Zielinski
5/6/2016 10:52:47 am
I love buttermilk biscuits.
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