Hank Jr. said it best “It’s a family tradition.” One of ours is Buttermilk Biscuits. My Mama has been making biscuits since she was about 9-10yrs old. Always with Buttermilk. When I was growing up, she didn’t keep no half gallon, she kept a GALLON of Buttermilk in the refrigerator. Not only was it for biscuit making it was also for a tall glass of cornbread, sliced onion and Buttermilk all mixed together….Daddy’s favorite meal by the way. It’s a family tradition that each and every supper came with Buttermilk biscuits.
Mama makes her’s strictly by hand—-NO gadgets for her. Her hands, her biscuit making bowl and a rolling pin. Yes, I said biscuit making bowl–not used for anything else, kept in its own special spot because it holds just the right amount of everything to “make a mess of biscuits.” “Mess” for y’all not from the South means a bunch.
I have tweeked Mama’s recipe by using a food processor to do my combining of flour, buttermilk and butter. Another tweek for me is using butter instead of Crisco (which by the way is NOT food—it’s a by-product of cotton seed processing). Real butter is much better for you!! Also butter contains water which will make the biscuits rise from the evaporation. Just remember to keep it COLD!!
Here is a video I did for Facebook showing the steps of making my biscuits.
I’ll post the pictures and explain a little more about each step.
First are the ingredients:
Mama always uses self-rising flour, so of course I have stayed with that. She also always uses Southern Biscuit and yep, me too! I usually use 1 1/2 cups flour , 1/2 cup Buttermilk and 1 stick of butter cubed and kept cold. You really want all your ingredients cold.
I place the flour and cubed butter in my food processor and pulse to combine until you see little balls of flour/butter.
Then I slowly drizzle in the cold Buttermilk—you won’t use all the Buttermilk—you just want the dough to be somewhat wet and just starting to pull away from the sides of the bowl. Like in the next picture..
Throw a good handful of flour on to your work surface to keep the dough from sticking..
Pour the dough out onto your work surface. With your hands just work enough to bring the dough together….Don’t work it to much, just bring the sides in and combine any loose flour.
You can start to flatten the dough out but again, don’t work to much and if the dough starts to warm up from your hands, just pop it in the frig for a minute or two.
Now I fold my dough over on itself a couple times, just to create layers of the butter within the dough. When the butter melts and produces the steam from water evaporation it will cause the biscuits to rise and create layers in your biscuits.
Now you can roll it out and cut your biscuits.
TIP: when cutting your biscuits out, don’t twist the cutter, cut straight down. Twisting will seal the edges and prevent rising.
I always cook my biscuits in a well-seasoned cast iron pan. Brush them with a little butter.
Bake at 450 for 12-15 minutes
The last thing is ENJOY!!