Breads/Rolls, Front Page, Recipes
The Best Buttermilk Biscuits
May 3, 2009 by TinaB · 2 Comments
My Name is Tina Butler; I am 43 year old Stay at Home Mother of three. My days are filled with raising kids, keeping up with my home front and doing what I love most, cooking and baking. I started Mommy's Kitchen back in May of 2008, I really just wanted an outlet to share all my favorite recipes. I cannot believe the response my site has recieved. You see our family relies on one income, so eating out to often can be an expense that we just cannot afford. I believe, some families eat outside of the home entirely too much. The amount of money you spend on fast food definitely adds up quickly. I think a lot of families have forgotten how important it is to cook at home and to eat together as a family. I want to show my readers that it is possible to cook good food at home.
In Mommy’s Kitchen I truly believe that the kitchen is not only where family meals are prepared, but also where memories are made with your children to last a lifetime. My kids share the same joy of cooking as I do, so you can always find them in the kitchen helping me out. I’m just a mom cooking in my kitchen and passing down that love to my children. Nothing frilly, nothing fancy because my kid’s wont eat it. Just basic everyday home cooking, there’s no better. My site has step by step recipes in full photographic tutorial so anyone can prepare great home cooked meals for their own family. Click here to visit Mommy’s Kitchen. 
There are some things in life that go hand in hand. Making Homemade Biscuits and me making them, are not two of them. LOL, for the life of me I could not make a good homemade biscuit. I could though make you an outstanding hockey puck!!! But that wouldn’t be very good for breakfast. Well thanks to Southern Livings recipe for The Best Buttermilk Biscuits, I can NOW MAKE HOMEMADE BISCUIT’S!! Yeah me… I should of know it was going to take a recipe that used real butter.
I still have not found a recipe using shortening or lard that I can perfect, so I am definitely sticking with this recipe. I served my homemade biscuits with on of my childhood favorites, Southern Chocolate Gravy. Um mm homemade biscuits bathed in a bowl of chocolaty goodness, you should give it a try.
Southern Livings
Best Buttermilk Biscuits
1/2 cup cold butter (1 stick real butter)
2 1/4 cups self-rising flour
1 1/4 cups buttermilk
additional Self-rising flour
(for counter surface to knead dough)
2 tablespoons melted butter
Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. (I used my hands) Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches). Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.) Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
*If you do not have self rising flour, you can make your own using all purpose flour. To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH Cup of all purpose flour.
* If you do not have buttermilk, you can make your own using vinegar or lemon juice. 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup. Let mixture stand for 5 minutes before using.
You can find the recipe for the chocolate gravy here: Southern Chocolate Gravy
For step by step directions and photos on how to make these lovely biscuits. Visit my site: Mommy’s Kitchen
My husband’s Grandmother’s recipe uses shortening (or lard) but like an typical southern cook, there’s no defined measurements in her recipes. It looks like your recipe above may work substituting shortening for butter and reducing the milk
Self Rising Flour
dash of salt & sugar
Shortening
Milk (preferably buttermilk but any type will work)
Combine your flour, salt, sugar and shortening till crumbly pea like mixture forms then add enough milk to combine into a bread like dough (if it’s too wet, just add more flour). Flour your hands, scoop some dough, roll in your hands and place on an ungreased baking pan. Bake 350 till golden brown.
After she showed me how to make them, I get perfect biscuits everytime!
I have an interesting recipe for some skillet biscuits that you and your families will enjoy. It comes with an Old Tyme Beef Stew recipe that goes well with the biscuits.
Skillet Biscuits:
For these you will need..
* 2 tablespoons organic butter
* 1 cup of organic buttermilk
* 1/4 teaspoon of baking soda
* 1/2 teaspoon salt
* 1 3/4 cups of organic flour
* 1 tablespoon baking powder
So for this, a 8-inch cast iron skillet is needed. Melt butter in skillet and pour off excess and set aside for later. In a small bowl stir soda into buttermilk. In a separate bowl combine dry ingredients and mix well. Add the dry mix to the buttermilk and stir until mixed well.
Knead dough on floured board about 15 times. Press dough to 1-inch thickness. Cut with floured cutter, or you can use a floured cup or glass. Place biscuits in skillet and spoon remaining butter over the top of the biscuits.
Bake at 450 degrees for 12 to 15 minutes or until biscuits are medium brown. Serve hot. Makes about 8 biscuits.
Check out my blog for the stew recipe…..