Posts Tagged ‘buttermilk’

Buttermilk Biscuits

There’s just nothing like a fresh from the oven home made buttermilk biscuit all slathered in butter with your favorite jam or jelly or even your favorite preserves. Either way, they are just so good for breakfast, brunch, or dinner. At my house we call it supper! No matter what you call it, biscuits can be made for most any meal to be served with meats, gravies, butter spreads, syrups, or just alone. When I was growing up, my brothers and sisters and my cousins and I would take a cold biscuit, stick our finger in it to poke a hole in it, then pour syrup in the hole and we called them pokey biscuits! How many of you have ever eaten a cold biscuit for your snack, and especially a pokey biscuit? I would love to hear from you! Well here’s my recipe for homemade Buttermilk Biscuits, hope you enjoy them!    Plate   I normally “hand make” mine but I’m giving y’all the “other” version!                  Buttermilk Biscuits:  2 cups self rising flour    2/3 cup buttermilk     1/4 cup shortening    preheat oven to 475 degrees   lightly grease baking pan   mix flour and shortening together with pastry cutter or knife & fork method until it looks like small peas    add buttermilk, stirring in slowly just until mixed together, do not over mix   lightly flour pastry board or counter    roll out dough    cut out with biscuit cutter  (I use a small pineapple can) (I just cut the bottom and the top off and Walla, I had a biscuit cutter!)   place biscuits in baking pan and bake for about 10 minutes or until golden brown. oven temperatures may vary so watch biscuits closely for the first time to check how long it takes in your oven!

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This is my sister and myself and 2 of my cousins! My sister is on the horse! Good times! Great memories!

Gotta Have That Restaurant Recipe!

food,biscuits,cheddar,cheese,garlic,bake,flour/ Continue reading

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.