Buttermilk Biscuits

A New Zealander asked me to make Fried bread. He said it was the same as scones but deep fried or cooked in oil in a fry-pan.

I made them, and they were so popular I started making  them daily and the men took the left overs for lunch or snacks.

Then one day a visitor said these were the same as American Biscuits, and I realized they were this , and they gained another dimension.

My recipes was simple. Rub butter into flour, add some salt and a bit of sugar, blend together with milk to make a dough, cut into squares or circles and fry in oil turning when one side brown. They are delicious. I made variations…coconut, sultanas, mixed herbs, onion, garlic, but always came back to the plain ones as they were the most popular.

Here is another version  using buttermilk, and it looks delicious too.

Ma’s Buttermilk Biscuits

https://www.facebook.com/pages/Grammas-in-the-Kitchen/249440055097652?ref=stream

Photo: 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.

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.

Place biscuit dough ball in a greased cast iron skillet.
Pinch off another 3 inches and repeat.

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!
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.

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.

Place biscuit dough ball in a greased cast iron skillet.
Pinch off another 3 inches and repeat.

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!

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