Wednesday, June 25, 2008


I made 4 batches of these babies. They very yummy but, I was wondering how you make them more flaky. I love flaky biscuits.
here is the recipe:
Grandma's (Handmade) Homemade Buttermilk Biscuits

I used to really enjoy hot fresh homemade buttermilkbiscuits. Split one open and spread some fresh butter(actually, we always used margerine), or slip in afresh sausage patty. There's nothing better!
After I learned to make them I also enjoyed just gettingmy hand dirty as I kneaded the dough. Kids have fun inthe strangest way. Anyway, here is how my grandma used to make them. I don't think the store-bought, canned biscuits will ever even begin to compare.

3 cups all purpose flour
3 teaspoons baking powder
3/4 cups buttermilk
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup Crisco shortening

Sift the flour to make sure there are no lumps. Add inthe baking powder, salt, and baking soda. Add the Crisco slowly, working it into the dry ingredients. You can use a large spatula or spoon, but I preferredusing my hands.
Next add the buttermilk, working it into the mixture too. After everything is thoroughly mixed, plop itdown on a floured counter top or cutting board.
Turn you oven to 450 to allow it to preheat. Whileit's heating up knead your dough until it is aboutthe consistency of clay that kids play with ingrade school. You can make it a little dryerif need be by sprinkling more flour on yourcounter or cutting board. As you knead your doughit will pick up more of the flour.
After you have it the right consistency you can shape your biscuits by hand or using a cookie cutter. I preferred pinching off a chunk, rollingit into a ball, and then patting it a little flat.It takes a little practice to get you biscuits allabout the same size. If you want them more perfect,you can roll out your dough using a rolling pin andthen cut them with a round cookie cutter. That would look neater when you have company over.
Anyway, place you biscuits on a cookie sheet thatis either lightly greased or lightly sprinkled withflour. If you use the flour option, be sure not toput too much.
Bake these biscuits for rougly 18 minutes on the middle rack in your oven (depends upon how hotyour oven is and how far this rack is from thetop). If the rack is too low you can move thebiscuits to the top rack the last minute of soto get them browned just the way you want. Leavethem on the middle rack and thy should turn outlightly browned.
Pop them out of the over and eat them while stillpiping hot. That's the only way to get the butterto melt just right.

1 comment:

mom of fab five said...

Here's the deal for flaky biscuts. The more you work the dough the tougher they will get. Add the shortening to your flour mixture and blend it till it is the consistancy of large peas(a pastry blender will help with that)....then add the wet ingredients and mix just enough till it holds itself together. At this point handle it as little as possible--rolling and cutting the biscuts is the best bet. Anyway i think i will have to make those today--it has been awhile since i have made biscuts and i forgot how easy they are, YUMMY!!!!