Last week, my friend, Linda, fixed a delicious brunch for us and we had fun setting an “after the fishing trip” brunch table. You’ll get to see that table on Thursday. She made a delicious breakfast casserole, buttermilk biscuits and strawberry freezer jam. You’ll see that breakfast casserole recipe on Thursday as well. But, for today, let’s talk about biscuits!
Delicious Southern Buttermilk Biscuits are as yummy as it gets. Slathered with butter and kissed with jam, they can’t be beat. Linda, cut her biscuits in the shape of Arkansas and hearts. They were divine.
My mother makes killer buttermilk biscuits. The taste makes me think of happy times as a child. Gotta love a food that has happy memories. Mother’s have been handing down biscuit recipes for years. This is the kind of recipe that is written by hand on a card and tucked away to use over and over. My mother taught me that the secret of good biscuits is in the handling of the dough. Do not overwork the dough or you will have tough biscuits! This recipe makes 6 to 8 biscuits (3 or more!).
Ingredients
Directions
Preheat your oven to 450°F.
Combine the dry ingredients in a bowl, or in the bowl of a food processor.
Cut the butter into chunks and cut into the flour until it resembles course meal.
If using a food processor, just pulse a few times until this consistency is achieved.
Add the buttermilk and mix JUST until combined.
If it appears on the dry side, add a bit more buttermilk.
Turn the dough out onto a floured board.
Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it’s about 1/2″ thick.
Use a round cutter to cut into rounds.
You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
If you like”crusty” sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
Do not overbake.
If you don’t have a good biscuit recipe, use this one (and feel free to hand it down).
Today’s Lagniappe: Strawberry Freezer Jam
The perfect accompaniment for Southern Buttermilk Biscuits
- 2 cups crushed fresh strawberries
- 4 cups sugar
- 1 (1.75 ounce) package dry pectin
- 3/4 cup water
DIRECTIONS
Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
It’s a four-for Tuesday! Join these great blogs for more recipes and great ideas.
Balancing Beauty and Bedlam’s Tasty Tuesday
Blessed with Grace’s Tempt My Tummy Tuesday
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