You know, buttermilk biscuits are as much a part of the Southern culinary landscape as grits and fried okra. Growing up, there wasn’t a proper breakfast spread that didn’t include them. Now we didn’t have them every day, but weekend breakfasts and special occasions always included them. They even made their way to the supper table for certain meals, too. But I’ll admit that with the advent of the frozen biscuit, the days of crafting a homemade biscuits have gone to the wayside. Honestly, I’ve been know to toss a few of those frozen hockey pucks on a baking sheet for a busy weekday morning breakfast, too. But regardless of the convenience, there is nothing quite like a real homemade buttermilk biscuit.
If you do make them at home, chances are you make your biscuits the same way your mother or grandmother made them. I know I do. And not once did I ever see my mother or grandmother use a biscuit cutter. This recipe is for biscuits the way Mom and Nana always made them. They are quick and easy and don’t make all the mess that rolling out biscuits does. I do make biscuits that way sometimes, but if I’m in a hurry, this is my go-to recipe.
Others are just perplexed when it comes to homemade biscuits. If that’s you, don’t fear. Here are a few of my tips for making the perfect biscuit – without a biscuit cutter that is.
First – WHITE LILY SELF-RISING FLOUR. Just get some. I promise it makes a HUGE difference.
Second – For this recipe to bake up pretty biscuits, you’ll want to make sure that the ball of dough you roll out doesn’t have any visible cracks. This might mean needed it a bit (just a little bit, though) and re-rolling it. Those little cracks become big cracks when they bake. They’ll taste the same, just won’t look as pretty. Let me show you…
Here’s what the pea-size crumbs should look like after you’ve cut the shortening in.
After adding the buttermilk, the dough should look roughly like this.
You don’t want the biscuit to look like this. See those cracks? They get bigger then they bake.
Here’s a biscuit after it’s been rolled up and flattened out. See – no big cracks.
You can see the thickness here.
Here they are – all pretty and ready for the oven.
- 2 cups White Lily Self-Rising Flour
- ¼ cup shortening
- 1 cup buttermilk
- Preheat the oven to 500 degrees F and lightly spray a baking sheet with non-stick cooking spray.
- Measure the flour into a large bowl and cut the shortening into the flour with a pastry blender or two forks. The crumbs should be about pea-size.
- Slowly incorporate the buttermilk until everything is just combined. Don't overwork the mixture. The dough will be wet and sticky. Working with well-floured hands scoop up about ⅓ to ¼ cup of the dough and form the dough into a ball with no visible cracks. You may have to dust some additional flour over the ball to make it easier to roll. Gently flatten the dough until it is about ¾ inch thick and place it one the baking sheet. Continue with the remaining dough.
- Bake for 10 to 12 minute or until golden brown.