Easy as A-B-C Monday: B is for biscuits.
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
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April 10th, 2007 at 8:36 am
I love biscuits! Yum.
April 11th, 2007 at 8:24 am
Can I add this to my biscuit recipe collection?
April 11th, 2007 at 8:37 am
[...] Anyhow, another 451 blogger (Kelly, of Kidsdish) has kindly added to my little haul. Her biscuits are of the Southern US variety, so not sweet and not at all hard. I always thought that biscuits made like this were just poor scones, but the recipe is quite different. Lard and buttermilk. I’m not sure about the lard - but I might follow Kelly’s recommendation and make them with vegetable shortening. I can’t even imagine what they’ll taste like with butter and molasses. Warm in this autumn chill, I suspect. Posted in General, recipe, blogs, ingredients, biscuits and scones Link to this Entry Email This Entry [...]