2 cups self-rising flour (can substitute 2 cups plain flour but will need to add 1 tablespoon baking powder, ¼ teaspoon baking soda and 1 ¼ teaspoons salt)
¼ - ½ cup shortening (can use butter instead)
Approximately 1 cup buttermilk (can use regular milk, but then they won't be buttermilk biscuits)
Cut shortening into flour to a cornmeal like consistency
Using one (clean) hand mix buttermilk into flour/shortening mixture
Form into a soft ball using hands
Flatten dough by hand or by a rolling pen
Cut out biscuits using a biscuit cutter, glass, jar or whatever you want to use that has an opening the desired size of biscuit you want. You can even pinch off pieces and form into biscuits.
Place on a flat baking pan, in an iron skillet, etc. (No need to grease the pan, skillet, etc you're putting the biscuits on.)
Bake at 425 until golden brown (approximately 20 - 25 minutes)
(Picture: Here they are fresh out of the oven.)
I let the biscuits cool for about 10 minutes and then moved them into this dish layered with waxed paper sheets.
When they were completely cooled, I placed them in the refrigerator where they will be used for those country ham and biscuit sandwiches my husband requested.
patsi
She looketh well to the ways of her household … Proverbs 31:27
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We love our buttermilk biscuits here. Yours look yummy!
ReplyDeleteOh wow! I would eat every one! Lol they look so yummy!!!
ReplyDeletebarbara, thank you!
DeleteButtermilk biscuits are so much better than those made with milk.
ReplyDeleteAnne in the kitchen, hubby says these are quite good!
DeleteYummmmmm, nothing beats a good biscuit! We've been laying new floor and painting our kitchen cabinets over the past month, and I have not been able to do any real cooking or baking in what seems like ages. The first thing I baked with the oven back in place was whipping cream biscuits. They hit the spot! (Loved reading about Prudence during our remodel!!! Yesterday, I was able to get 4 loaves of sourdough done...Hubby says I was suffering from Baker's Withdrawal :) God bless you & yours, & take care, Miss Patsy!
ReplyDeleteLeigh, what are whipping cream biscuits? I don't think I've heard of them. I know it was hard having your kitchen is a state of remodeling for a period of time but I'm sure all the effort has been worth it. I can't wait to hear more about the whipping cream biscuits.
DeleteWhipping cream biscuits use heavy whipping cream instead of buttermilk. My grandmother made the best biscuits and on special occasions she would make these...right in the flour bin, letting us kids sneak bits of the rolled dough scraps - those were the days! Quick and easy, especially if you do drop biscuits instead of rolling them (I use 1 cup cream to 2 cups self-rising flour, not as good as hers, but still really good!) I don't make these often, either, but since we were out of buttermilk, it was a nice treat. I made a double batch to put some in the freezer, but the kids had other plans. Have a fantastic day!
DeleteLeigh, that sounds delicious! I'll have to remember to try that the next time I have whipping cream.
DeleteThose look so good, Patsi! We love homemade biscuits at our house. I need to try substituting buttermilk for regular milk.
ReplyDeleteKelsey, it gives them just a little bit of a different flavor.
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