I’m not sure how old I was when I made my first batch of biscuits. It’s one of those things that just runs into all the other memories I have of cooking with my mom. I might have been making a batch in the picture on my about me page. My 8 year old daughter has already attempted this recipe once but being the control freak that I am, I thought she was adding too much flour and took over. She made a great first attempt at it though.
One thing that amazes me are the number of people out there who have never made a biscuit. I like buttermilk ones with shortening-only but all butter is good, or a blend of both works as well. My biscuits have a tender. flaky center and crunchy exterior. They hold up to all the best toppings–jelly, honey, butter and molasses–perfectly.
Buttermilk Biscuits, Makes about 10
2 cups self rising flour
4 tablespoons vegetable shortening
2/3 cup buttermilk
Cut shortening into the flour until it’s the size of large peas. KInd of like when you make a pie crust.
Stir in buttermilk with a fork until the dough is mixed. I give mine a couple of really fast stirs right at the end to “whip some air into them” like my husband’s grandmother recommends before you cut them out.
On a lightly floured board, turn your dough over on itself a couple of times and then pat it to a one-inch thick circle with your fingers.
Using a biscuit cutter or a glass with a clean edge, cut out your biscuits. Don’t twist the cutter–go straight down and back up to prevent sealing the edges–it can keep your biscuits from rising.
Place the biscuits on a lightly greased cookie sheet and bake at 400 degrees for 15-20 minutes until they are brown. Watch the bottoms and make sure they don’t get too dark. Just look at ‘cha. Way to go you!
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