Buttermilk biscuits made by Mom

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Soft and light, these buttermilk biscuits are delicious with a pat of butter or for sopping up gravy. It's like it was yesterday when Mom took them out of the oven.

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Directions

Put in a 450 degree oven. Cut shortening into flour, baking powder, baking soda, and salt until it resembles coarse crumbs. Gently knead dough once buttermilk has been mixed in. 

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Directions

Thin out to 1/2-inch. Place on a prepared baking sheet using a 2-1/2-inch biscuit cutter. Bake 10-15 minutes till golden brown.

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How are biscuits made to rise?

Start with fresh baking powder and soda . Avoid overworking the dough. Instead of turning, push your biscuit cutter straight down.

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How are biscuits made to rise?

Pinch the biscuit edges together by twisting the cutter and they won't be able to rise.

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Buttermilk biscuits with what?

Our sausage gravy or Dolly Parton's milk gravy? You can't go wrong with either one for breakfast. 

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Buttermilk biscuits with what?

Easter ham and other outstanding holiday roasts go well with biscuits served later in the day.

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Buttermilk biscuits: how to store?

Cool biscuits completely, then keep them airtight for up to three days in a cold, dry place.

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Buttermilk biscuits: how to store?

 The biscuits will keep in the freezer for around two to three months.

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