Homemade Buttery Biscuits

"I got this recipe from a friend. These are quick and easy to make. Please do not substitute sweet milk for the buttermilk. (It is okay to make your own by adding a Tablespoon of lemon juice or vinegar to milk and let it sit 5 minutes.) Please note that the amount of flour is approximate. If your dough is too sticky you can add more by sprinkling it on top while kneading."
 
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photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver
photo by Junebug photo by Junebug
Ready In:
25mins
Ingredients:
6
Yields:
8-12 biscuits
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ingredients

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directions

  • Preheat oven to 425.
  • Mix first 5 ingredients with a pastry blender or 2 knives until the size of small peas.
  • Stir in the buttermilk.
  • Knead for a couple of minutes on a lightly floured surface.
  • Roll or pat out dough for biscuits.
  • Bake for 10-15 minutes until lightly browned.

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Reviews

  1. RedFarmGirl
    These are good and simple to make. I chose butter over shortening. There's a little too much b powder in these (but I'm very sensitive to and finicky about tasting baking powder in biscuits) but tolerable. I didn't need the full amount of milk required. I just added until the dough was very moist but not too gloppy (don't you love these technical terms?), hand shaped and placed in baking pan.
     
  2. Chef shapeweaver
    I made these biscuits as part of mine and SO's dinner on 1/15/09.I measured all the dry ingredients, and added the shortening. After adding the buttermilk, it looked more like a very thin pancake batter.I had to add almost another full cup of flour to make it thick enough to handle.My SO seemed to enjoy them.But I wish I could say that these will be made again, but they won't. But thanks for taking the time to post them.
     
  3. Freya
    Thank you!! These were just what I was looking for. Very tasty and easy to make. I ended up adding about a Tablespoon of extra flour and then I patted the dough out to about half an inch thick and cut into eight "squares". DH is asking for more already ;)
     
  4. ColCadsMom
    My mother makes these biscuits with self rising flour and omits the baking powder, baking soda, and salt. She always uses shortening. Instead of rolling or kneeding, she flours her hands and rolls portions lightly and places in a round cake pan, sides touching. Thanks for posting the perfect Southern Style biscuits!
     
  5. FarahC
    Not very flavorful,and batter was a little wet for a dough.Sorry
     
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RECIPE SUBMITTED BY

I am a wife, Mother and Grandmother. I am a native Texan and can't imagine living anywhere else. My Grandmother taught me to cook before I could see the top of the counter. I remember standing on a stool in her kitchen learning to make pancakes. My Mother loved to cook and it seems she was cooking (or cleaning) most of the time. So those are the two ladies responsible for nurturing my love of cooking! <a href="http://s245.photobucket.com/albums/gg77/monji74/?action=view&current=groupie1.jpg" target="_blank"><img src="http://i245.photobucket.com/albums/gg77/monji74/groupie1.jpg" border="0" alt="Photobucket"></a> As you can see I cook and review recipes more than I post them. That's because I am a pinch of this and a dollop of that cook and it's hard to put those recipes down on paper. <img src="http://www.satsleuth.com/cooking/Swap14.JPG"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting">
 
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