Recipe by Marsha D.
My great aunt taught me how to make the best homemade buttermilk biscuits. I would stand and watch her make them everyday when I was a little girl. She made a batch everyday and I would have at least two with my dinner. There's nothing better than having a good tomato biscuit later or even as a snack. She had a special way of making them and everyone always looked forward to her biscuits.
Top Review by Chef shapeweaver �
The first time I made this recipe was in Feburary 2007, and they are just as good now as they were then. Baking time is still " right on the money ". For some reason I still had to add extra flour to get it to the right texture to form the dough into a ball. But good none the less. Thanks for posting and, " Keep Smiling :) "
- 2 cups self-rising flour, sifted
- 1 1⁄3 cups buttermilk
- 1⁄4 teaspoon baking powder
- 1⁄4 cup Crisco shortening
- 1 pinch baking powder
Directions See How It's Made
- Measure out buttermilk in measuring cup and let sit for 5-10 minutes, add a pinch of baking powder and stir well.
- Preheat oven to 450°F.
- Measure out flour with 1/4 tsp of baking powder and sift with a sifter into a bowl.
- Add Crisco shortening and cut into flour well.
- Make a well in middle of flour mixture and pour buttermilk in slowly.
- Flour your hand, mix together flour mixture and buttermilk well, forming a ball and turn out onto a floured surface.
- Clean hands (scraping off all dough).
- Roll with a floured rolling pin or you can use your hands to flatten out, to about 1/2 to 1-inch thick.
- Cut with a large floured biscuit (round) cutter or use the rim of a floured round drinking glass.
- Place on a greased baking sheet and bake 12 to 15 minutes or until tops are lightly brown.
- NOTE: You can use a small biscuit cutter depending on how many biscuits you want to make.