Prep 2 hrs
Cook 12 mins
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.
- 591.47 ml all-purpose flour
- 2.46 ml salt
- 2.46 ml baking soda
- 59.14 ml sugar
- 7.08 g active dry yeast
- 59.14 ml water
- 88.74 ml butter, melted
- 236.59 ml buttermilk
- 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.
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.
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.