Grandma's Buttermilk Biscuits
Why I Love This Recipe
Country cooking at its best.
Ingredients You'll Need
2 cups self-rising flour in a wooden bowl.
3/4 cups of buttermilk.
1/4 cups of hard Crisco shortening.
1/4 tbsp. of salt.
1 tbsp. of salted butter.
Preheat the oven to 525 degrees F. with a rack in at the center.
Spread some Crisco shortening on a 9-10 cast iron skillet bottom.
Put the self-rising flour in a medium bowl, add some salt, then make a well in the middle.
Pour the buttermilk in the well, then add the Crisco shortening.
Squeeze Crisco and buttermilk together using one hand. Get rid of all the lumps of Crisco by gradually bringing more flour into the mixture until all the flour is merged.
Clean and dry your hands.
Sprinkle a little flour on your work surface, and rub some on your hands too.
Remove the dough out of the bowl and knead it gently while adding a tiny amount of flour if it's still very sticky.
Pat gently about one inch thick and cut out with a biscuit cutter. Flour the cutter after every cut and rub stuck dough.
Place each piece of dough in the prepared cast iron skillet starting from the outer edge to the middle, place the biscuits so that they’re touching.
After cutting all you can from the dough, gently knead what is left a few more times. Pat it out and cut the rest. Do not repeat this process more than twice.
If you have some dough leftover, save it for something else, or bake one big biscuit on a separate pan.
Place the pan on the middle rack and reduce the heat immediately to 500 degrees F.
Bake your biscuits for about 12 minutes or until the tops turn golden and the sides look dry.
Use melted butter to brush the tops and serve hot.
Pairs Well With