|Recipe : Entry # 7897|
|North Alabama EC|
|2 cups White Lilly unbleached, self-rising flour
1/2 stick butter (not margarine) salted or unsalted
3/4 - 1 1/2 cups buttermilk
1 cup of flour for kneading
|Preheat oven to 500 degrees.
Soften the butter just enough to cut through easily with a fork. Cut the butter into the flour using a fork or pastry cutter until there are no lumps and you have a course flour. Add the buttermilk a little at a time until the dough is no longer dry (it should be sticky).
Spread flour in a thick layer over wax paper or on countertop and scrape dough out onto the flour. Knead the dough by folding the edges over and mashing down. Do this until the dough is no longer sticky(but still soft enough to work with). Flatten to about an inch thick. Cut into circles with a cup or biscuit cutter (dip in flour first to prevent sticking). Place on a cookie sheet or cake pan that has been sprayed with non-stick spray. Bake about 10-13 minutes, until no longer doughy around the center, remove from oven and rub butter on the tops. Place back in oven until tops are browned.
|Tell us about your recipe|
|My husband was raised on homemade biscuits. When we got married, that was the one thing he wanted me to learn to cook. After many trials and errors, my mother-in-law taught me how to make them. We have four kids now and they all love them. I even make them for dinner with eggs and homemade gravy, then we have biscuits with chocolate gravy for dessert. I take them to the school for breakfast day during teacher appreciation week and they disappear. My husband keeps telling me they are so good I should enter them in contests! My nine year old is learning to make them on her own now.|