Kids Dish

Mmmm. Biscuits.

I was born and raised a Southern girl. My grandmother (I called her “Granny”) made fresh biscuits every day of her life, whether a crowd was gathering or if it was just her and my grandfather. At night, in summer, we would eat a bowl of vegetable soup and a biscuit for dinner. Granny would wash it down with a glass of buttermilk. I can remember those nights as if they happened last week - which is pretty amazing because as a mother of three, I can barely remember what I did five minutes ago.

Kids will love these biscuits plain, with butter, with jelly… It’s a great way to use up leftovers (Easter ham mini-sandwiches). I also recommend serving plain biscuits warm with butter and molasses for a nice treat.

Oops, I think I just caught a little drool…

Southern-style biscuits

4 cups all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
2 teaspoons baking soda
1 cup vegetable shortening (Granny used lard but I realize that’s frowned upon these days!)
1 1/2 to 2 cups buttermilk

Preheat the oven to 375 degrees F.

Sift together dry ingredients. Cut in the shortening using your hands or a fork. Gradually add buttermilk until the dough turns a little stick, but not tacky.

Turn the dough out onto a floured surface and roll out to about 1-1/2″ thick. Cut into circles using cookie cutters, biscuit cutters or a drinking glass. Place biscuits on an ungreased cookie sheet at least two inches apart. Bake for 20 to 25 minutes until risen and golden brown.

** Why mess with a good thing? But for some variety, you can try mixing some parmesan or shredded cheese into the dough. Adding two tablespoons of garlic also gives it a good punch.

Southern food, biscuits, soul food, comfort food