Perfect Buttermilk Biscuits
The kind that Grandma never made.
Flakey buttermilk biscuits are a Southern favorite. If you've been following my blogs, you know I didn't inherit strong cooking genes. My sweet Southern grandmother made biscuits but they were what she called, "Cat Head biscuits" (if you threw them at a cat's head, you'd probably kill it).
Despite her biscuits, I have fond memories of the huge breakfasts she used to make for us. I can still remember waking to the smell of bacon and her giggling in the kitchen! She's the main reason I love to make a big breakfast on the weekends, so I'm dedicating this recipe to her. Thank you, Nanny.
For years I have been experimenting to discover the perfect biscuit recipe and I think I've finally nailed it! Fluffy inside with a crisp bottom and golden top.
1 cups self-rising flour
2 tbsp Crisco shortening
1/2 cup buttermilk
1/4 tsp baking powder
pinch of salt
1 tbsp melted butter
Self-rising flour really is the key to biscuits. I know you're not supposed to have to add baking powder and salt to self-rising flour, but different brands of flour vary slightly. I'm using Gold Medal here, and I've added the baking powder and salt.
This recipe is for a small batch - about 6 small biscuits using a small biscuit cutter.
Heat oven to 425 degrees.
Prepare a pan to bake the biscuits. I use a small cast iron skillet. Cast iron makes the bottom of the biscuits a little crispy. Rub the pan lightly with butter or Crisco.
Make sure you have all your ingredients ready to go because your hands are about to get really messy.
Stir in your baking powder and salt with the flour. Use your fingers to mix the shortening into the flour until crumbly.
Make a well in the center and pour in the buttermilk. Again, mix with your fingers until you have a very sticky dough. If it's too wet, sprinkle it with a little flour and mix in. You don't want dry dough - you want the dough to be sticky enough to get all over your fingers, but not dipping wet.
Sprinkle a bit of flour on the counter and pat the dough into 1/2” thickness.
Meanwhile, melt the tsp of butter and set aside.
Biscuit cutting
Cut your biscuits and place them in the pan - touching, not touching - either is fine.
Bake the biscuits at 425 for about 8-10 minutes (until risen but not quite golden).
After 8-10 minutes, take them out and brush them with the melted butter.
Now put them back in the oven on broil just until golden. Watch them closely! It shouldn’t take longer than 1-2 minutes.
Serve with jelly or gravy or just more butter. Bonus points for serving with fried chicken!
