Whenever my family would drive to Magnolia, Arkansas to visit my grandma (Ma) for the weekend, I knew I could count on her to make my favorite buttermilk biscuits. My momma used the same recipe, and now I do, but they sure don't taste the same as Ma's biscuits. I don't know if it was the bacon grease she used, the seasoned skillet (which is the same skillet I now use) or just the love she put in to making them.
Oh, how I miss Ma's cookin'!
Ma's Buttermilk Biscuits
Preheat oven to 450*
Mix together 2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
Use a fork or whisk to mix dry ingredients together.
Cut in
1/4 cup shortening
Add just enough buttermilk to moisten the dough.
Using a wooden spoon, or your hand, mix together until all dry ingredients are moistened.
Using a wooden spoon, or your hand, mix together until all dry ingredients are moistened.
Pour dough out on to the counter that has been dusted with flour.
Dust your hands with flour.
Knead the dough until it has thickened and easy to handle.
Pinch off about 3 inches of dough, dip end in flour, then roll between your hands.
I do it like Ma did and juggle it between both hands, turning the ball of dough each time.
Knead the dough until it has thickened and easy to handle.
Pinch off about 3 inches of dough, dip end in flour, then roll between your hands.
I do it like Ma did and juggle it between both hands, turning the ball of dough each time.
Place biscuit dough ball in a greased cast iron skillet.
Pinch off another 3 inches and repeat.
FYI: this is a double batch of biscuit dough.
You can still use the same size skillet...your biscuits won't be as big,
You can still use the same size skillet...your biscuits won't be as big,
but they will still be as delicious!
Brush tops of biscuits with bacon grease or shortening.
Place biscuits in the oven for 20 - 25 minutes or until golden brown on top.
Now...there is a skillet full of some of the
best homemade buttermilk biscuits
you'll ever find!
Have to try these in my new (first) skillet!
ReplyDeleteI made these twice but they did not come out as big as yours. Do you know about how much buttermilk you put into it. I think that may be the problem. Thank you. They look yummy.
ReplyDeleteThe less you work the dough the fluffier and bigger they will be....handle the dough just as little as you can.!!
Delete7/8 the of a cup
DeleteDo you preheat the skillet in the oven before putting the dough in the skillet?
ReplyDeleteI use a cast iron skillet to bake my buttermilk biscuits too. Yours look fantastic!! Thanks so much for the great recipes!
ReplyDeletecould you please tell how much buttermilk you used ? Thank you ! They look just like what my mother always looked !
ReplyDeleteAs a true southerner, I can bake and cook anything BUT biscuits! I'm pretty sure that's considered an abomination in the south!!! This morning, I tried out your recipe after seeing a random pic of biscuits in an iron skillet, and this brilliance prompted me to search for a recipe, stumbling across yours. Just wanted to let you know, that it has inspired to make my Hubby great biscuits. I had just about given up! Cooking and baking has always come natural for me. But, not with biscuits. In my opinion, it's always years of experience and by touch and feel that great biscuits are made, and usually taught by our grandmothers and mothers. For my first attempt, they were GREAT! In time, I will get them down pat. They needed very little tweaking. Again, I'm sure it's by feel that I will accomplish this! Thanks so much! I have a very happy Hubby this morning!
ReplyDeletedelicious recipes
ReplyDeleteYou are right about the bacon grease this is what my grandmother did she put a litttle on each biscuit with a spoon.
DeleteI just discovered this today. My mother always brushed her biscuits with melted bacon grease or lard; your recipe is the first I seen that does the same! I've never been able to make my mother's biscuits because she never measured anything! Hopefully I'll now be able to make biscuits as good as my mother! Thanks for sharing your recipe!
ReplyDelete