Buttermilk Biscuits I


Saturday mornings can be the absolute best, especially when they prove to be both productive and tasty! This morning somehow, for some reason, I woke up at 6 and felt like being productive. So I proceeded to put coffee on, clean out the fridge, watered our recent landscaping and did a few other things around the house. Then I got the itch to make some biscuits.

You see, biscuits are pretty much one of my favorite things in the whole world to make! They are quick, easy and tasty! I’ve always loved using the recipe off of the back of the Hill Country Fair Baking Powder can. However, this last time I bought baking powder I couldn’t find that can! So I settled on a different brand and went down to the parents house to take a picture of the back of their can!

Growing up, Saturday mornings were the best at our house. Usually breakfast either consisted of mom making breakfast tacos or dad making biscuits while mom worked on the eggs, gravy and hash browns. Seriously, my family is good at breakfast now that I think about it. In fact, every Sunday, my family goes to Granny’s after church to eat breakfast. Granny can make just about anything you could imagine for breakfast and it’s pretty darn hard to live up to!

Anyhow, here is the biscuit recipe, you need to try out:

Grandma Jo's Buttermilk Biscuits

Yield: 10-12 biscuits

2 c. flour
3 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
1/3 c. shortening
3/4 c. buttermilk**

**I don’t know about you, but I don’t keep buttermilk on hand. But not to fear, they have something called “Cultured Buttermilk”, basically powdered buttermilk that can be found in the baking isle. So rather than the 3/4 c. buttermilk, I used 3 Tbsp. of the buttermilk powder and 3/4 c. cold water. But there is a particular order so be sure to follow the following steps. And don’t just substitute the buttermilk with regular milk. I have tried that several times. The biscuits just won’t rise the way they should and they’ll be tougher than ideal!

To continue, go ahead and preheat your oven to 450°F. Now, in a medium-sized bowl, mix together flour, baking powder, salt, sugar and powdered buttermilk. I like to take a whisk and mix them together also adding air to the mixture. BiscuitsThen you will want to cut the shortening into the mix with your finger tips or a pastry blender. I use my finger tips. Once cut into the flour mixture, make a well that you will pour the cold water into. I went ahead and measured out the 3/4 c. water and left in the freezer until it was time to use.

BiscuitsThen with a fork, pour the water into the well and mix until it comes together. Shouldn’t take any time at all, once it starts to come together, leave it alone. You don’t want to work this too much. Next, dump out the dough on a flour-dusted surface, knead together and pat out to 1″  of thickness or so. Using your favorite biscuit cutter, portion out the dough. You should get 10-12 biscuits or so. Biscuits

Finally, put the pan into the oven for 12 minutes. They will rise into beautiful biscuits and be ready before you know it! These are the perfect biscuits because they compliment just about anything you’d want to put on them: gravy, honey, and not to mention all of the different varieties of jellies, preserves and jams! If I’m not topping with my Granny’s fig preserve, I’m probably going to go with a gravy or just the good ole strawberry jam.

Grandma Jo's Buttermilk Biscuits