These are the biscuits of my childhood. I actually learned to make these biscuits from my grandfather. He would get up early to milk the cows then come in to cook breakfast for the family.
Of course, he never measured anything, and he kept the sifter and mixing bowl in the 5-gallon tin with the flour. He just scooped up the right amount of flour with the sifter and eyeballed the rest. They were always perfect!
My husband says these are “fork-eating” biscuits more so than hand-eating biscuits because they are so tender. They are a great vehicle for gravy, ham, sausage, honey, or homemade preserves. Blackburn syrup was also a staple at his table. Although, my favorite has always been piping hot with butter.
Buttermilk Biscuits
- Total Time: 40 minutes
- Yield: 8 biscuits 1x
Description
These are the biscuits of my childhood. I actually learned to make these biscuits from my grandfather.
Ingredients
- 2 1/2 cups White Lily Self-Rising Flour, sifted
- 5 Tbsp butter flavored Crisco shortening
- 1 cup buttermilk
Instructions
- Preheat the oven to 400 degrees F.
- Grease a pan or line with parchment paper.
- Cut the shortening into the flour with a pastry cutter. Add cold buttermilk and mix until it comes together loosely as a dough. It should be lumpy. With floured hands, pinch off three-inch portions.
- Place on baking sheet. Bake for 20 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Southern
Keywords: Biscuits, Breakfast, Southern food
