Mama's Started in Texas Buttermilk Biscuits

READY IN: 22mins
Recipe by That Napa Chicken R

I have been making these biscuits for years and love the almost creamy texture. They always remind me of the time when I was quite young and was cramped on time. I grabbed some bisquick and snuck some of those onto the table. My in laws being ever so gracious declared them the best they ever ate (thinking I needed encouragement!)

Top Review by Chef shapeweaver

This recipe was made on 7/12/09 to go with mine and my SO's dinner.I followed the recipe as it was written, ( double sifted the dry ingredients, I always do that )After adding the buttermilk, it turned into a soupy mixture. :( .To get it firm enough to work with I had to add almost 1 1/2 cups of self-rising flour.I will have to admit that the baking time and temp. were right on the money.And the taste was pretty good. Thanks for posting and " Keep Smiling :) "

Ingredients Nutrition

Directions

  1. Heat oven to 450°.
  2. Mix the dry ingredients in medium size bowl. Cut in the shortning until it looks like little peas.
  3. Stir in the buttermilk and plop it onto a floured surface. Work in just enough flour to pat the dough into a circle about 1/2 inch thick.
  4. Take a drinking glass about 3-inches across and cut out your biscuits. Leftover dough is easy to roll back out to sqeeze out a couple more!
  5. Place on cookie sheet about 1-inch apart and bake for 10-12 minutes until the crust is just brown (Don't overcook!).
  6. *Note: If a baking recipe calls for butermilk I always use real buttermilk- it certainly does affect the texture. In a pich, use buttermilk powder or even milk.
  7. Serve warm- we don't even bother with butter but it is your choice. Makes great leftovers if heated in the microwave for 10-15 seconds and topped with jam.

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