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BackstoryFor years I watched my grandma and mother magically take flour, lard or Crisco, and buttermilk and make homemade biscuits, which I considered to be the only real bread worth eating. We always had plenty of real butter and homemade blackberry jam on the table to go with them. I never imagined that I would ever be able to make a tender, flaky biscuit, not too doughy, with a lightly browned top and crispy golden bottom. After many years of being married and moving away from mom's kitchen and famous biscuits, I decided I would just have to make my own. I used my mom's recipe the first few times but one day varied the recipe as below and got better results. I made them for my mom and dad when they visited recently and my dad decided they were better than mom's. Now she makes my recipe. But I reminded her that I learned from the BEST.
- 1/3 cup REAL butter, cut up
- 2 cups self rising flour
- 1 1/2 tsp baking powder
- 3/4 to 1 cup scant buttermilk*
- Preheat oven to 425. With pastry blender, cut butter into flour and baking powder until crumbly. Make a well in center of mixture. Add and stir in buttermilk to moisten dry ingredients and form ball. Lightly flour hands and rolling pin. Turn out onto lightly floured board or pastry sheet and turn and knead 3 to 4 times, gently. Use just enough flour to keep dough from sticking to hands and board. Roll out dough to about 3/4 inch. Cut with round biscuit cutter. Place on lightly greased baking sheet or baking sheet lined with parchment paper. Bake 12 to 14 minutes and serve immediately.
- *I have found that the stickier the dough, the lighter more tender the biscuit will be.