Granny's Biscuits
photo by Food.com
- Ready In:
- 30mins
- Ingredients:
- 2
- Yields:
-
24 bisquits
- Serves:
- 4-6
ingredients
- 946.36-1419.54 ml self-rising flour
- 354.88 ml buttermilk (start with about 1 1/2 c)
directions
- Mix flour and buttermilk together until mixture is stiff but not dry.
- It will be sticky On floured surface turn dough out.
- Add flour on top of dough and knead until dough is kind of dry but still sticky in the middle.
- Pat dough out to about 1/2 in thick and cut with cutter.
- In a cookie pan melt about 1/4 c butter flavored crisco (or reg. Crisco) in a 425 degree oven When melted remove from oven, tilt to cover pan.
- Then, tilt pan so extra oil runs to one end.
- Take each bisquit and dredge in the oil so that both sides of bisquits are coated.
- Place bisquits close together in pan (touching).
- Now bake at 425 degrees F until the tops are brown.
- THESE ARE ABSOLUTELY,NO DOUBT ABOUT IT THE BEST, MOST DELICIOUS, MOIST, BISQUITS YOU HAVE EVER TASTED.
- Hope you love these as much as we do.
- Let me know how you like these.
Reviews
-
For not being chock full of fat like all my other biscuit recipes, these were really good. I dredged mine in melted margarine instead of shortening and used "buttermilk" that I made with milk and lemon juice since I didn't have "real" buttermilk on hand. They were surprisingly flavorful and had a nice buttery crunch on the outside that reminded me of the crunch that pancakes and hush puppies get sometimes from being fried. I found them to be just a little too salty, but that may have been from using margarine instead of shortening. I will probably try them again with shortening soon. Thanks!
-
fantastic bisquits. i was looking for the perfect bisquit recipe to make chicken bisquit sandwichs. this was perfect recipe. they were moist on the inside and a little crispy and flaky on top. i will make this bisquit recipe often. it's very important not to kneed it to much or your bisquits will be tough.
Tweaks
-
For not being chock full of fat like all my other biscuit recipes, these were really good. I dredged mine in melted margarine instead of shortening and used "buttermilk" that I made with milk and lemon juice since I didn't have "real" buttermilk on hand. They were surprisingly flavorful and had a nice buttery crunch on the outside that reminded me of the crunch that pancakes and hush puppies get sometimes from being fried. I found them to be just a little too salty, but that may have been from using margarine instead of shortening. I will probably try them again with shortening soon. Thanks!
RECIPE SUBMITTED BY
paula giles
tecumseh, ok
Hello everyone,
My name is Paula, I'm 40 years old, married 18 yrs. and have 3 children, 1 bird and Rocky the ferret. I love them all.
I also love to cook and look and new and different recipes. I am in college full time working on my bachelors degree in Nursing Science. Hope you enjoy my recipes and I would love to hear what you think about them or just to share a recipe with me. Bye for now, your fellow food lover.