Monday, 6 January 2014


Buttermilk Biscuits

The difference primarily is in how the dough is handled, or more exactly, how little the dough is handled. Generally speaking, the less kneading, the fluffier the biscuit. Please note that the recipe calls for SELF-RISING flour. Plain flour will yield biscuits that look like shot-glass coasters.
 Servings: 6
2 cups self-rising flour
dash of salt
1/2 teaspoon sugar
3 tablespoons shortening
1/2 cup buttermilk
1/2 cup sweet milk
1 tablespoon water
2 tablespoons melted butter
Preheat oven to 475 degrees.
Lightly grease a 14x16-inch baking pan.
Sift flour, salt, and sugar together into a mixing bowl.
Cut in shortening with two knives or your fingers until the mixture is coarse.
Add the buttermilk, milk, and 1 tablespoon of the butter.
Mix lightly until combined, but do not overmix.
Pour the mixture out onto a floured surface.
With floured hands, knead the dough two or three times. (If biscuits are to be used for sandwiches, such as ham biscuits or other breakfast sandwiches, knead them a few extra times.)
With floured hands, pat out the dough approximately 1/2 inch thick.
Using a floured biscuit cutter or standard-size can, cut out biscuits.
Do not twist the cutter when doing this -- press straight down. (You can re-knead the dough scraps, but biscuits from this cutting will be tougher, more suitable for sandwiches.)
Place the biscuits on a baking pan.
Bake 10-12 minutes until golden brown.
Remove the biscuits from the oven and brush them with the remaining butter.
Serve immediately.* Mamie's Biscuits*