Vanishing Three Ingredient BUTTERMILK BISCUITS


Table of Contents: BREAD

2 ½ cups self-rising flour, divided

4 T. Crisco shortening

1 cup buttermilk

 

 

 

 

 

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Preheat oven to 450 degrees.   Prepare a baking pan with spray-oil.

Using a medium-size, wide-bottom bowl, cut 2 cups of the self-rising flour into the shortening with a pastry cutter and a fork until very well mixed and crumbly in appearance.  Do not rush this step since cutting the flour into the shortening is the essential step for making

good biscuits.   Then, slowly stir in the buttermilk to form a soft dough.   Finally, add 4 tablespoons more of the self-rising flour, one tablespoon at a time, until completely blended.

Prepare a large cutting board by sprinkling with some of the remaining self-rising flour.   Also rub a rolling pen with some of the remaining self-rising flour.  Place the soft dough on the floured surface of the cutting board; then turn it over to lightly flour both sides of the

dough before rolling.   There should be some flour left unused.  Do not add any more flour than necessary to roll the dough.  The temptation always seems to be there to keep adding flour!

Roll the dough to be between ½” & ¾” thick.   Cut with a 3” biscuit cutter or inverted glass.   Bake in the preheated oven for about 12 minutes or until browned.  Yield: 12.

This recipe is so simple to be sooooo good.   I will have to admit that it has been quite a while since I have made biscuits “from scratch”.   Our grandson, Matthew, was visiting over the New Year’s holiday and asked if I had any biscuits.  I didn’t, but decided it was time that I

made some from the beginning.   It seemed like I blinked my eyes and two batches of biscuits had vanished!


Joe’s mother, Ann, made wonderful biscuits.  She always used a certain wooden bowl that had been her mother’s.  She had made biscuits so many times that she never measured her ingredients anymore.   She “eyeballed-it”.   The flour came to a certain level in the woodenbowl; then she pushed the flour up the sides to make a “hole” in the flour in the center of the bowl.   She poured milk in the “hole” to a certain level.  No measuring needed for her….   If I remember correctly, she used sweet milk and not buttermilk in her biscuits.  Who has the prized old wooden bowl now?   Alice, Helen, Mary, or Dorothy?  You better be using it to make “yo Mama’s” biscuits!

This recipe is from my cookbook, DINING ON THE VICTORIAN VERANDAH.   The recipe was given to me by the Ellis Family who published the cookbook, and also owns Alabama’s largest candy manufacturing company, PRIESTER’S PECAN CO.   It is their family recipe from an uncle, Marshall Green.   My quote from the cookbook: “His biscuits are divine.  I have elaborated slightly on his instructions, since he seems to be a man of few words.  I received only one sentence of instruction!  But then, who needs words when hot biscuits are coming out of the oven?”

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