Buttermilk Biscuits

What went wrong? This sounds like a pretty classic recipe to me. Did it not turn out right?

I make real Southern homemade biscuits all the time and so does my children. The best homemade biscuits are 3 ingredients, NO sugar and are golden brown. My mother made the best biscuits in earth and made them every day. Simply White Lily self rising flour, buttermilk and either Crisco or lard. Much better for you. This is what mine loo like. Good gravy, real butter and homemade preserves with them. The biscuit recipe listed at the top would make a new cook back away from making them. There is no need in making recipes complicated. By the way I teach people how to make biscuits and cornbread all the time.

Submit your recipe. It's different. If you Google biscuits they'll all be different.

mmmmm your biscuits look like the ones my gramma used to make. Could you share the recipe?

she already did...re-read her comment above

Not everyone has access to White Lily flour which is what makes the biggest difference in biscuits! It's a soft wheat flour, not Durham like what is available elsewhere. Robin Hood is another flour that's made with soft wheat!

It is very simple. 3 ingredients that my grandmother and mother switched to after Self Rising flour was readily available. My mother would occasionally make plain flour biscuits, but never with butter or plain milk. Every biscuit any of my family has ever made has been with buttermilk and lard or Crisco. The butter is for buttering them after they are baked. It is a simple recipe of flour, buttermilk and Crisco. Lard is not as easy to get around here anymore.

For the novice biscuit maker or those that doesn’t like to get their hands in the mix you can put 2 cups of sifted flour in a good size mixing bowl, about 3/4 cup of Crisco cutting it into the flour well then add about cup buttermilk to start and stir well making sure to get all flour incorporated and if the cup isn’t enough to get a good doughy consistency addd about a half cup more making sure all flour is mixed in. Then put about a 18 inch long piece of parchment or wax paper on the counter lightly wetting the counter underneath it so it doesn’t move around so much on the counter. Put about 2 cups of flour on the paper making sure to cover a spot a little larger than the dough ball you are placing on it. Scoop the dough out on the flour and Flouring your hands and putting a little on the top of the dough fold the dough over 4 or 5 times until it is covered with enough flour so it isn’t sticky and start pinching off a ball to roll out in your hands. I bake mine at 450º in a preheated oven. My son makes his this way adn they look as good as mine or my mothers, but I make mine in a large biscuit bowl and pinch them off from the bowl. I have a biscuit making video on YouTube I made for a friend so she could watch over and over when she was making biscuits. It is Fancy Nancy’s biscuit making I think. I haven’t checked it in a while.

There are other flours that work well. White Lily is what my mother used and she wouldn’t use any other kind. I have used Martha White in a pinch, but of we are going to be somewhere that I can’t get my White Lily or Martha White I take my flour canister with me. I also freeze my flour at least 24 hours ahead of putting it in my flour canister. I keep an extra 5 lb bag in my freezer. We used to take our family on a skiing trip to Sugar Mtn., NC every year the week after Christmas. If you know anything about that area there are very few places close by to eat out especially breakfast and since my Mother ruined my family early on with making homemade biscuits and gravy every morning we would cook breakfast at the house or condo we rented.