Buttermilk biscuits are as prevelent in the South as our accents. They are a ‘must’ at most Sunday dinners, and really at any other meal during the week. If you are a regular viewer of my weekly menu plans, you will see buttermilk biscuits on every single one.
It’s like milk goes with cookies – but biscuits go with everything. Mama’s biscuits though can go just by themselves.
Now, my Mama’s biscuits taste like none other. They literally melt in your mouth. I can finish off a whole pan of her biscuits. Actually, I have. And, when I say melt in your mouth – that is no joke. My grandfather – PaPa Al (pronounced PawPaw) had his back teeth removed in the army. He had to split every biscuit he ever ate in half to remove all the ‘dough’ with the one exception of Mama’s biscuits.
- 2 cups self rising flour (Mama swears by White Lily)
- a heaping 1/4 cup vegetable shortening (like Crisco)
- 3/4 cup – 1 cup full fat buttermilk
- a little less than a half stick of butter
- a pizza cutter (yes, that’s right. That’s Mama’s unique technique!)
Preheat your oven to 500 degrees.
Melt 3 tablespoons of butter & pour that on top of the biscuits. Bake for about 12 minutes, until lightly browned.
Melt a couple more tablespoons of butter & brush that on top of the freshly baked biscuits.
Eat them all at one sitting. Bake another batch. Repeat.