Iron Skillet Buttermilk Biscuits
Linda Faye Lober
She always had a special bowl just for Biscuits.
I liked it when she cooked Fried Bologna and Put a Sharp Cheddar Cheese Slice in the middle and served them for Breakfast.
We were poor, we just didn't know it!
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Reserve 1/4 cup for rolling dough on counter.
Start incorporating the Crisco and Milk until blended.
Use your hands (take off rings first). Then when all are blended add flour.
Dump bowl of biscuits on the floured surface. Gently knead and hand roll into a twelve inch circle.
Cut with biscuit cutter or top of clean glass.
You can also, pinch off the biscuits from the bowl and roll in palm of your hands.
This is the way that Momma did them.
Use Real Butter to Grease the Inside of your Iron Skillet really well.
Should make at least 10 nice sized biscuits.
I butter tops of Biscuits one they are removed from the oven.
Let them rest for 1 minute and then serve on platter or plate.