Alabama Biscuits
"This recipe comes from a very good friend of my aunt's in West Virginia. Her name was Mildred Reynolds and she was a phenomenal cook AND baker. I remember having these biscuits with some warmed canned peaches, which Mrs. Reynolds had also put up herself. I had made this recipe many years ago and the biscuits were so good my mother even noted (with a star) "delicious" next to the recipe. I'm glad to have found the recipe again and even made a batch to go with some fried chicken I made for dinner -- and they still are delicious!!! Unfortunately, Mrs. Reynolds has since passed away but I'm thankful to still have access to her best recipes. Hope you like these tasty biscuits just as much as we do."
- Ready In:
- 2hrs 12mins
- Ingredients:
- 8
- Yields:
-
10 biscuits
- Serves:
- 8-10
ingredients
- 2 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄4 cup sugar
- 1 (1/4 ounce) active dry yeast
- 1⁄4 cup water
- 6 tablespoons butter, melted
- 1 cup buttermilk
directions
- Sift dry ingredients together.
- Dissolve yeast in water; Add buttermilk and add in sifted ingredients mixing well. Knead 20 times and roll out 1/4" thick.
- Cut with biscuit cutter or 1" drinking glass. Butter biscuits with brush and stack in twos, let rise for 2 hours.
- Bake at 425 degrees for 10 to 12 minutes, or until brown.
Questions & Replies
-
I was wondering why we stack the biscuits?
Reviews
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I had previously asked why we stacked the biscuits but after baking them I know why! They opened up perfectly! What a great recipe!!
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The dough was a little wet so I had to add some extra flour. However, they turned out just like my grandma used to make--really delicious.
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These are terrific! I had to add a little extra flour to roll them out but they turned out beautifully. They are more like a roll than a biscuit. My family is looking to have this often.
RECIPE SUBMITTED BY
I'm a 40-something happily married woman of seven years. I've been cooking since I was around six or seven years old. I've learned alot of my cooking "tricks" and recipes from an aunt (one of my dad's sisters -- there were a total of 12 kids in his family!) as well as from her late friend, Mrs. Reynolds who was a phenomenal cook and baker! Mrs. Reynolds' meatloaf recipe is a favorite of ours that I make on a regular basis. I've changed it up a bit from time to time by adding some bbq sauce which gives it a "tangy" taste. I believe when you take the time to cook something for your family, it has alot more meaning and alot healthier. Anyone can open a can, pour it into a pot and heat it up or pop it into a microwave. People say they don't have time to cook a meal for their family. Hogwash! If you have time to go out for drinks with friends, you certainly have time to make dinner for your family!
Our favorite restaurant is Cheddar's in Florence, KY. The portions are generous but the prices are quite inexpensive; 1/2 rack of ribs is around $8 and they have one of my favorites: Monte Cristo! MMMmmm!
We currently reside in the Northern suburban-countryside of Cincinnati, OH. My DH is originally from KY and grew up working on his dad's farm. We love the country and hope to one day purchase some land that has space for a large vegetable garden and some barnyard animals. We both enjoy travelling, spending time outdoors with our four-legged "kids" which we have two of, as well as relaxing with family and friends. We both enjoy cooking, baking, and grilling. I am a big fan of old fashioned farm, pioneer and comfort-food cooking. My husband is a meat-and-potatoes man -- nothing fancy. Just good, home-cooked-from-scratch meals.
