It took me a few years to master the Southern Buttermilk Biscuit.. Since my husband is from the South, I took this challenge very seriously.. My first ones turned out to be paper weights.. Horrible!! Now I have them to the point of people requesting them.. My recipe is simple:
2 c. self rising flour
1/2 c. shortening
2/3 c. buttermilk or sour milk
In a medium mixing bowl put your flour, Cut in shortening until mixture resembles course crumbs. Make a well in center of dry mixture, then add buttermilk or sour milk all at once. Using a fork, stir just until moistened. Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing the dough for 10-12 strokes or until the dough is nearly smooth. Pat or lightly roll dough to 1/2 inch thickness. Cut dough with a floured 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts.
Place biscuits on an ungreased baking sheet. Bake at 450 degrees for 10-12 minutes or until the biscuits are done. Remove biscuits from the baking sheet and serve hot. Makes 10-12
Thanks for dropping by.
I noticed there's a recipe for biscuits on the flour package, and it seemed real familar! So I log in here, check out yours, and they're ALMOST the same. The only difference, and it almost seems like a big one, is that your recipe uses double the amount of shortening!! Granted, it's only 1/4 cup on Pillsbury's packaging to 1/2 cup in your recipe, but that's still a good amount!
Now I'm torn. Which way do I go!? MAAAAYBE I'll do 1/4 cup butter flavored Crisco (shhhh...don't tell Steven or Peter!) and 1/4 cup lard (hey, I bought the stuff, it's getting used!)
I also picked the first zucchini and squash from the garden today. Since we're having fried chicken, mashed potatoes, country gravy (out of a pack - shhh!) and your biscuits, and just being all southern about it, I'm tempted to slice, bread and fry up my squash as well. Heck, I've got some okra in the freezer - fried okra ROCKS!! (How's your husband feel about fried okra?)
I use Crisco because I like the texture of the biscuit better.. I don't notice a different in taste, so that is why I use that..
You can find lard easily in the mexican food for mexican's isle.. The things with Spanish on them..
The Thich Nhat Hanh Collection is in my house, too. I had never seen a blog until last month, so this is all new to me. How do you manage so many?