Every once in a while I receive emails with cooking tips. Have you guys seen them? I’ll be posting a few of them beginning with a microwave corn recipe in a day or two. Anyway, back to the sharing at hand, the email for the biscuits recipe was of a little old lady showing someone, the video taker, how she makes her families recipe. She made it look so easy. I had to try it.
Now some parts of the recipe are missing due to malfunctions with the video camera so I used my own judgment on measurements. Below are my measurements.
Buttermilk Biscuits
recipe lightly adapted from Gertrude Lindley
3 cups self rising flour
1 cup crisco, chilled
1 cup buttermilk
1/2 stick butter, melted
Preheat oven to 450.
Sift flour into a large bowl. Scoop a well into the middle of the flour. Put the shortening and buttermilk into the well. Using your hand, work the milk and crisco together until there are no large lumps of crisco. Slowly go around the bowl mixing the flour, little by little, into the milk and shortening mixture until combined. Once there is no raw flour left in the bowl and if the dough is still sticky add a bit more flour, about 1/4 cup at a time, working it in until it is no longer sticky.
Turn out onto a floured board and roll to about 1 inch thick. Cut with a round cookie cutter dipped in flour. Place onto a greased cookie sheet.
If your going to freeze them bake for 7 minutes or until they rise and then take out of the oven, let cool and then freeze on a cookie sheet. Once frozen you can transfer to a freezer bag. When your ready to bake off just set on a cookie sheet and let thaw, then bake off in a 450 oven for about 12 minutes.
If your going to cook them now, brush the tops with melted butter and bake for 12-15 minutes or until golden on top.
Once out of the oven, brush the tops again with melted butter.
They turned out just fantastic. I am just amazed that my first attempt at biscuits turned out to be so good.
XOXO,
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