Southern Buttermilk Biscuits

three Ingredient southern Biscuits

I woke up early Saturday and decided to make the entire family biscuits.  It’s something I’ve done only a handful of times, but something about these crazy times called for a home cooked meal.  If you know me then you know that is not something I normally do. I knew my grandmother’s biscuits would put everyone in a good mood.

I got all the ingredients out. All three of the ingredients. Martha White Self-Rising flour, buttermilk, and Crisco (not the liquid kind). My grandmother always makes her biscuits in circular tin pans [HERE]. I couldn’t find any of those, so I used square ones and have already ordered circular ones in my grocery order.  These pans can be used over and over and are great for these biscuits.  When we lived with her for a year, she would sometimes make a few biscuits in a cast iron skillet.  Those biscuits were the same but different.  A little crispier. So if you like crispier then get out your cast iron skillet or order one [HERE].

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SOUTHERN BUTTERMILK BISCUITS

These biscuits are for you if you:
want biscuits that are simple and easy to make

• want comfort food
• need something quick and fast with few ingredients
• like easy leftovers
• want melt in your mouth good biscuits

Southern Biscuits INGREDIENTS

Makes approximately 20-35 biscuits depending on size.  We like small 1.5-2” round biscuits. Full measurements are at the bottom of the post.

• Self-Rising Flour [HERE]
• Crisco [HERE]
• Buttermilk

Tips for making Southern Buttermilk Biscuits

• If you start to see the bottoms browning and not the top, then feel free to spread some melted butter on the tops at the end of cooking
• Take stick butter out when you start making the biscuits so it has time to soften and it’s ready to go inside the biscuits when they come out of the oven.
• Get some Blackburn syrup to go with the biscuits. A family favorite is to cut off some butter and put in your plate – pour Blackburn syrup on top and mix together with a fork.  So yummy – it literally makes my mouth water.

Instructions 

• Scoop out Crisco and coat all your pans or cast-iron skillet
• Add Self-rising flour (you can sift the flour if you want to) and place into bowl
• Add Crisco to the flour. I used a fork to mix the two together
• Pour in buttermilk and mix
• After all buttermilk is in and mixed – it is time to get your hands dirty. Start mixing the dough by hand.
• Once it’s all mixed by hand then start rolling out the biscuits with your hand
• Place your first biscuit in the middle of the pan and keep adding biscuits around it
• Once all the biscuits have been rolled out then flatten them – I love doing this part
• Cook for 20-25 minutes

questions that people ask

-Can you cut the recipe in half?
Yes you can! Change it around to how you want

-Are they good leftover?
Yes they are. We leave them wrapped up with tin foil on the counter. Within a day they are gone. Pop a few in the microwave to reheat. Only takes a few seconds

-Can you add anything to them?
Yes you can. Cheese! What else do you think would be good with them?

If you want to learn how all our laundry stays done in 10 minutes a day click [here].

Southern buttermilk biscuits

INGREDIENTS

• 4 cups of self-rising flour
• 1.25 cups of Crisco
• 1.5 cups of buttermilk

INSTRUCTIONS

1. Rub Crisco on the bottom of each pan.
2. Preheat oven to 400 degrees
3. Mix all 3 ingredients
4. Use hands to mix biscuit dough together
5. Once it’s mixed roll out biscuit dough to desired size
6. Once pan is full – press down biscuits to make flat
7. Bake at 400 degrees for 20-25 minutes*
   Optional: rub tops of biscuits with melted butter and put back in the oven for 2-3 minutes

*Oven times vary