doc' biscuits

Name: Doc' Biscuits
Prep time: 20 min
Cook time: 15 min
Cuisine: Southern
Ingredients: 2 Cups - all purpose flour; 1 Tbsp - baking powder; 1 tsp - salt; 1 Tbsp - white sugar; 1/3 Cup - cold lard or shortening (i.e. crisco); 1 Cup - cold buttermilk

(1 RATING)

167 Pinches 1 Photo

Dave T.

Cades Cove, TN

Updated on Feb 6, 2016

Biscuits as we Americans know them are a light fluffy flaky bread usually eaten, but not always, for breakfast. I grew up in Southern West Virginia, don't remember when I first saw toast but I do remember not liking it. Biscuits were always the bread of the day and most households made them. I still remember my granny had an aluminum bread pan with a lid that sat on her right, between her and Grandpaw. We would always have them with gravy, or molasses, jelly, maybe honey if we were lucky and she always made a cup of coffee with cream and sugar and poured it over a split biscuit.

Rate

prep time 20 Min

cook time 15 Min

method Bake

yield Several

Ingredients

2 Cups - all purpose flour
1 Tbsp - baking powder
1 tsp - salt
1 Tbsp - white sugar
1/3 Cup - cold lard or shortening (i.e. crisco)
1 Cup - cold buttermilk

How To Make doc' biscuits

Step 1

Preheat oven to 425F then sift flour, baking powder, salt, and white sugar into a large bowl.

Step 2

Add lard or shortening, depending on which you choose. Personally I like lard, it's what my Granny used what my Mom uses and what all good Southen cooks use. Use either your fingers or a fork to break the lard/shorting up into the flour mixture. Some will say pea size I prefer mixing it up till it looks like coarse corn meal.
Step 3

Gradually add milk and use your hand to mix until it pulls away from the side of the bowl (you may have to use a smidge more or less milk depending on the humidly) Do not over mix, more is not better.
Step 4

I'll add again, DO NOT OVER MIX, it will make your biscuits turn out tuff, un-flaky (Is that even a word) and dry.
Step 5

Turn out onto a floured surface and pat or roll out till your dough is around a inch thick. Use a biscuit cutter, cookie cutter, Mason jar, water glass (yes you can only obtain a water glass in the south) to cut the biscuits out and place on a ungreased baking sheet, sil-pat, cast iron pan, just whatever you want to use to bake on (my granny used the inverted lid off a lard bucket (what? You didn't know lard came in buckets? Ha) brush off excess flour and brush the tops with buttermilk. Bake at 425 in the middle rack for 13-15 min or until the tops are brown.
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