Homemade Buttermilk Biscuits

95  430x biscuits1 Homemade Buttermilk Biscuits
Photo By Amanda

What is the one breakfast food you consider to be your favorite? One of my most loved is a good homemade biscuit. There is nothing wrong with a canned or frozen biscuit, but they sure don’t taste as yummy to me.

Every time I make biscuits I remember as a young girl watching my grandmother standing in her kitchen making a huge batch for the family on Saturday mornings. They always tasted soooo good. I really wish I had her recipe but she has been gone for many years now so I can’t get it from her.

Fortunately, I did come across this recipe (slightly modified) somewhere during the last few years, and it is my favorite of all the biscuit recipes I’ve tried. It only requires four ingredients and there is no rolling out the dough.

Homemade Buttermilk Biscuits

Ingredients:

  • 2 cups White Lily self rising flour (White Lily is best)
  • 1/3 cup shortening
  • 2/3 cup buttermilk
  • Melted Butter

Directions:

  1. Blend the flour and shortening together until the consistency of course bread crumbs.
  2. Add buttermilk and mix and knead for about 1 minute until smooth and elastic.
  3. Pinch off golf ball size chunks of dough, roll into balls and place on a baking sheet.
  4. Press each ball down in the center to about 1 inch thick.
  5. Bake for 8 to 10 minutes at 450 degrees.
  6. Brush with melted butter when they come out of oven.

Makes about 8 medium sized biscuits.

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Tip: For blending the flour and shortening, you can use a pastry blender or a fork. However, my preferred utensil is my hands. Yes, it’s messy, but it seems faster and easier to combine, and clean up is much easier too.

These tasty biscuits are wonderful served plain or with various spreads. As far as spreads go, one of my top picks is apple butter. Served warm it adds a delicious apple-cinnamon sweetness to the biscuit.

You can buy apple butter near the jams and jellies in your grocery store or you can make your own.

Here is a link to an apple butter recipe for you to try if you want to make your own.

Tip: If you’re making the apple butter, I suggest using a combination of apples. However, I would not recommend using Red Delicious since they are not considered cooking or baking apples.

Do you make biscuits from scratch or do you prefer store bought? What are your favorite spreads or biscuit companions?

This post is linked to:

Kitchen Tip Tuesdays

Tasty Tuesday

Tempt My Tummy Tuesday

Friday Feasts

Blissfully Domestic

i-am-blissfully-domestic-bread

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Posted on May 11th, 2009 in Food and Entertaining, Recipes | 16 Comments
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