Grandma's (Handmade) Homemade Buttermilk Biscuits

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Grandma's (Handmade) Homemade Buttermilk Biscuits

 

 

 

I used to really enjoy hot fresh homemade buttermilk biscuits. Split one

open and spread some fresh butter (actually, we always used margerine).

There's nothing better!

 

After I learned to make them I also enjoyed just getting my hand dirty as I

kneaded the dough. Kids have fun in the strangest way. Anyway, here is how

my grandma used to make them. I don't think the store-bought, canned

biscuits will ever even begin to compare.

 

Ingredients:

 

3 cups all purpose flour

3 teaspoons baking powder

3/4 cups buttermilk

1 teaspoon salt

3/4 teaspoon baking soda

3/4 cup Crisco shortening

 

Sift the flour to make sure there are no lumps. Add in the baking powder,

salt, and baking soda. Add the Crisco slowly, working it into the dry

ingredients. You can use a large spatula or spoon, but I preferred using my

hands.

 

Next add the buttermilk, working it into the mixture too. After everything

is thoroughly mixed, plop it down on a floured counter top or cutting board.

 

Turn you oven to 450 to allow it to preheat. While it's heating up knead

your dough until it is about the consistency of clay that kids play with in

grade school. You can make it a little dryer if need be by sprinkling more

flour on your counter or cutting board. As you knead your dough it will pick

up more of the flour.

 

After you have it the right consistency you can shape your biscuits by hand

or using a cookie cutter. I preferred pinching off a chunk, rolling

it into a ball, and then patting it a little flat. It takes a little

practice to get you biscuits all about the same size. If you want them more

perfect, you can roll out your dough using a rolling pin and

then cut them with a round cookie cutter. That would look neater when you

have company over.

 

Anyway, place you biscuits on a cookie sheet that is either lightly greased

or lightly sprinkled with flour. If you use the flour option, be sure not to

put too much.

 

Bake these biscuits for rougly 18 minutes on the middle rack in your oven

(depends upon how hot your oven is and how far this rack is from the top).

If the rack is too low you can move the biscuits to the top rack the last

minute of so to get them browned just the way you want. Leavethem on the

middle rack and thy should turn out lightly browned.

 

Pop them out of the over and eat them while still piping hot. That's the

only way to get the butter to melt just right.

 

Enjoy!

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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