MAMA'S BUTTERMILK BISCUITS
Buttermilk biscuits are as prevelent in the South as our accents. They are a ‘must’ at most Sunday dinners, and really at any other meal during the week. If you are a regular viewer of my weekly menu plans, you will see buttermilk biscuits on every single one.
INGREDIENTS:
  • 2 cups self rising flour (Mama swears by White Lily)
  • a heaping 1/4 cup vegetable shortening (like Crisco)
  • 3/4 cup – 1 cup full fat buttermilk
  • a little less than a half stick of butter
  • a pizza cutter (yes, that’s right. That’s Mama’s unique technique!)
DIRECTIONS:
  1. Preheat your oven to 500 degrees.
  2. Using your fingers, work the shortening in with the flour in a large bowl until the flour appears crumbly, about the size of little peas. Stir in the buttermilk with a wooden spoon. Start with 3/4 cup & add a little more if need be.
  3. Lightly dust your countertop with a little flour.
  4. Now, here is when the pizza cutter comes in! Pat the dough down into a neat rectangle – no reason to do any kneading really. Using a pizza cutter, slice the biscuits into 8 or 10 squares. Place the biscuits into a greased cast iron pan or if you don’t have one, a round cake pan or casserole dish will do, with the sides of the biscuits just touching.
  5. Melt 3 tablespoons of butter & pour that on top of the biscuits. Bake for about 12 minutes, until lightly browned.
  6. Melt a couple more tablespoons of butter & brush that on top of the freshly baked biscuits.
  7. Eat them all at one sitting. Bake another batch. Repeat.
Recipe Adapted From mrshappyhomemaker.com