Millie's Buttermilk Biscuits
Pinched 441 timesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|2 c||self rising flour|
|1/3 c||lard, chilled|
|2/3 - 3/4 c||buttermilk|
Valley Head, AL (pop. 558)
Member Since May 2012
This is a true southern recipe and it uses lard . It makes a BIG difference if you use shortening! I tested recipes before I opened a diner and this recipe won hands down. The best compliment I got was when an elderly gentleman said "These biscuits are the closest to my mama's that I have ever tasted !" Keep leftovers in the fridge or freeze . They reheat great in the microwave. Also store lard in the fridge. It lasts longer and it's already chilled for use!
Preheat oven to 375 degrees. Measure flour then sift into large bowl.
cut lard into flour or flour hands and roll lard into little snakes and pinch off pea size pieces.
Make a well in center of flour and add in buttermilk, starting with 2/3 cup and work flour into center. Add more buttermilk alittle at a time if needed.
Turn out onto floured table and knead gently 4 or 5 times. Lightly dust rolling pin and dough with flour then roll out dough , rolling 1st one way then opposite way to about 1/2 - 3/4 in thick. Cut with floured biscuit cutter or use a soup can with both ends cut off. Gather leftover dough and knead back together , roll, and cut. Repeat till dough is used up.
Spray cookie sheet with non-stick spray or using a papper towel, apply light coating of lard. Place biscuits 1/2 inch apart. Brush tops with buttermilk. Bake 15 - 20 minutes. Brush tops with alittle melted butter as soon as you take them out.