Buttermilk Biscuits made from Scratch

2 cups self rising flour    4Tablespoons Crisco shortening    3/4 cup buttermilk    Place flour and crisco in medium size plastic or glass bowl. Using a pastry cutter or knife and fork, cut crisco into flour until it looks like tiny peas. Add buttermilk, stirring slowly until mixed well. Pour out onto lightly floured board and fold over about 3-4 times. Roll out to about 1/2 inch thickness. Flour biscuit cutter,( I use a small pineapple can with the bottom and top removed), it works great!, cut out biscuits and place on lightly greased baking sheet or 8 or 9 inch round baking pan. Lightly brush tops with margarine or oil and bake in 475 degree oven for about 15 minutes or until golden brown on center rack of oven.

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3 responses to this post.

  1. There is only one place in this entire country that I can get descent biscuit. It is the one thing I miss about America, having a proper breakfast. 🙂

    • Thanks so much for that comment. There really isn’t anything like a good buttered biscuit with your favorite jam or spread!

    • I wanted to let you know that I made the bacon and egg sandwich you have on your post and it was absolutely delicious! We had it for dinner! My husband truly enjoyed it. Thanks so much for sharing!

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