One of the first recipes I ever learned was for homemade buttermilk biscuits. My mom used to make them in two ways. She’d either roll the dough out and use a round cookie cutter to shape them, or she’d make “drop biscuits” where she’d literally plop down a little dollop of dough and cook it like that. I loved them any way I could get them. We’d have them made with sausage gravy on top or we’d just add a dab of butter. My favorite was to spread some jam or drizzle some honey over them. Hot and straight from the oven, they were the perfect breakfast treat, but they also showed up at most dinners.
They are simple to make, and they are truly delicious.
Here’s what you’ll need:
4 C flour, self rising
1 TBSP baking powder
1 TBSP sugar
3/4 C shortening
2 C buttermilk
* Hint – If you don’t have buttermilk on hand, you can make your own! Measure 1 cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar. Leave for about 10 minutes at room temperature and voila! Buttermilk!
Preheat oven to 400 degrees, and line a cookie sheet with parchment paper.
Sift flour, baking powder, salt and sugar, and then make sure all dry ingredients are well blended in a bowl.
Add the shortening to the dry ingredients. Use your fingers to work the shortening thoroughly into the dry ingredients. It will look quite dry and crumbly – a little like gravel. Pour the buttermilk into the bowl, and stir until all ingredients are well blended.
Flour a wooden cutting board and then use a rolling pin to roll out the biscuit dough. The dough should be a consistent thickness (3/4 of an inch or so is great). Use a round cookie cutter to cut out the biscuits and then place them on a cookie sheet with a bit of space between each one.
Bake for 12 – 14 minutes until a nice golden brown. You can then cool them down on a wire rack or eat them hot.