Showing posts with label Biscuits. Show all posts
Mom’s Buttermilk Biscuits
in Biscuits, Bread, Buttermilk, Mom's recipes on Sunday, January 15, 2012
Honey dipper
Marc O'Finley
This was one of Mom’s favorite biscuit recipes. In fact, the recipe card looks well used with many splatters on it. It was biscuit paradise every time she baked them.
There’s nothing that says homemade quite as much as fresh, flaky biscuits straight from the oven. These are the warm biscuits you set out wrapped in a napkin and piled high in a basket ~ the kind you want to slather with butter and then pour on the honey or a teaspoon of jam. Or, maybe you just want them for sopping up the gravy!
These biscuits are so easy to make and so tenderly delicious that after baking them, you will declare them you’re one true biscuit to go back to time and again. There are few ingredients with the perfect combination to enable them to raise high and mighty. You’ll just have to make them yourself to find out amazingly delicious they are!
Mom’s Buttermilk Biscuits
Ingredients:
2 cups flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup shortening
2/3 cup buttermilk
Method:
Heat oven to 450 degrees.
In a large bowl, combine flour, baking powder, soda and salt.
Work in the shortening with a pastry blender, two knives or your fingers until a coarse meal.
Add buttermilk, stirring until just combined.
Knead dough on a floured surface 10-15 times.
Roll out dough 1/2 ” thick.
Cut into rounds.
Place on ungreased baking sheet.
Bake 10 to 12 minutes until lightly browned.
Makes approximately 15 biscuits
Ummm, ummm, good!
Old-Fashioned Iron Skillet Buttermilk Biscuits
in Biscuits, Bread, Buttermilk on Tuesday, November 15, 2011
My iron skillet is one of my most prized kitchen possessions; in fact, it is essential when cooking many old recipes. It’s durable, reliable and more valuable than you can imagine, with mine getting tender loving care.
For early settlers, cast iron cookware was probably the only source of kitchen equipment available. It was indispensible for stews, soups, frying wild game and best of all for light and tasty biscuits.
Baking biscuits in an iron skillet ensures they will be soft and flaky with a great crisp bottom. I can not imagine anyone not savoring hot buttered biscuits, especially with an added touch of honey. These buttermilk biscuits will be a welcome addition to about any meal!
Old-Fashioned Iron Skillet Buttermilk Biscuits
Ingredients:
4 c. flour
3 t. baking soda
1 ¼ t. salt
1/8 c. sugar
2½ cps. buttermilk
½ c. shortening
2 T. butter, melted
Mix ingredients in the order given, stir well.
Turn onto floured surface and work in flour till it can be easily handled.
Knead dough for 30 seconds.
Heat a small amount of oil in bottom of 12” iron skillet, smearing it around bottom and sides of skillet.
Pinch off enough dough for the size of biscuits you want.
Place in skillet, leave rounded on top, not flat like canned biscuits.
Baste melted butter on top.
Bake at 375 degrees for about 20 -25 minutes till golden brown on top.
ENJOY!!!
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