MawMaw’s Buttermilk Biscuits
There is nothing more delicious than a buttermilk biscuit. In the South, biscuits are a staple, not only for breakfast but for every meal. Whether you need a vessel for a sandwich or a paring for a bowl of peas, a biscuit is your answer.
My brother and I grew up sitting at my mom’s kitchen counter eating meals and learning to cook. We both sat across from her and learned to make biscuits. Even before we were old enough to use the oven, she’d give us a bit of dough to form into a snake or some special creation and she’d put it on the pan with her beautiful biscuits and bake it.
She always used Crisco to make her biscuits but in recent years she has switched to butter. She tells me that butter has a higher moisture content than Crisco which makes a fluffier, higher rising biscuit. I’m not sure on the science but I am sure that this biscuit recipe is the very best!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
2 cups all purpose flour
1 tbsp baking powder
¼ tsp baking soda
1 tsp salt
2 tsp sugar
6 tbsp frozen butter grated
1 cup cold buttermilk
Instructions:
Preheat your oven to 450 degrees F.
Sift two cups of all-purpose flour into a large mixing bowl.
Add sugar, baking powder, baking soda and salt to the flour and mix until combined.
Use a cheese grater to grate 6 tablespoons of frozen butter into the flour mixture and gently stir with a fork until the grated butter is evenly distributed throughout the flour.
Gently stir the buttermilk into the mixing bowl until a dough forms.
Once combined, turn dough out onto a floured surface, dust with flour and gently pat down until the dough is about ½ inch thick.
Use a biscuit cutter to cut biscuits out.
Place biscuits onto greased baking pan and bake for 15 minutes at 450 degrees.
Serve warm with butter, jelly, jam, or honey.
