Mama’s Buttermilk Biscuits

Mama’s Buttermilk Biscuits are the BEST biscuits I’ve ever had in my life. Her ‘secret tool’ is the reason that they are as perfect as they are.

 

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.  

Mama's Homemade Buttermilk Biscuits

They are buttery, flaky, and the most magnificant thing you will ever have the pleasure of putting in your mouth.  

  • 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!)
  • a cast iron skillet if you have it!

Preheat your oven to 500 degrees.

Using your fingers, work the shortening in with the flour in a large bowl until the flour appears crumbly, about the size of little peas.  Stir in the buttermilk with a wooden spoon.  Start with 3/4 cup & add a little more if need be.
Lightly dust your countertop with a little flour.
Now, here is when the pizza cutter comes in! Pat the dough down into a neat rectangle – no reason to do any kneading really. Using a pizza cutter, slice the biscuits into 8 or 10 squares.  Place the biscuits into a greased cast iron skillet or if you don’t have one, a round cake pan or casserole dish will do, with the sides of the biscuits just touching. But, honestly, nothing beats the crust biscuits get when cooked in a cast iron skillet. Mmmm.

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.

PRINTABLE RECIPE AFTER VIDEO TUTORIAL!


Mama's Homemade Buttermilk Biscuits
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5 from 4 votes

Mama's Buttermilk Biscuits

Cook Time 12 minutes

Ingredients

  • 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!

Instructions

  • Preheat your oven to 500 degrees.
  • Using your fingers, work the shortening in with the flour in a large bowl until the flour appears crumbly, about the size of little peas. Stir in the buttermilk with a wooden spoon. Start with 3/4 cup & add a little more if need be.
  • Lightly dust your countertop with a little flour.
  • Now, here is when the pizza cutter comes in! Pat the dough down into a neat rectangle – no reason to do any kneading really. Using a pizza cutter, slice the biscuits into 8 or 10 squares. Place the biscuits into a greased cast iron pan or if you don’t have one, a round cake pan or casserole dish will do, with the sides of the biscuits just touching.
  • Melt 3 tablespoons of butter & pour that on top of the biscuits. Bake for about 12-15 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.

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