Wednesday, August 1, 2007

Momma's Buttermilk Biscuits

My mother loved Country Ham and I can remember breakfast on Sunday Morning of Scrambled Eggs and Cheese, Grits, Country Ham with Red-eye gravy and her biscuits. My mother's biscuits were light, and just simply delicious, especially soaked open faced with Red-Eye!

2 cups Self-rising Flour
1/2 cup Wesson Oil (She never used "Lard")
1/2 - 2/3 cup Buttermilk
Pinch of Baking Powder (1/2 tsp= "pinch")

In a mixing bowl, combine flour, baking powder and oil, and blend until the consistency of cornmeal; Make a well, and pour in buttermilk. Some may use hands, but she used a big spoon to work the ingredients into the dough. Form the dough into biscuits with hands or roll out and cut with cutter or glass. Place biscuits on a greased pan, and let the biscuit sides touch. Place in a 400 degree oven for 15-20 minutes until golden brown. Makes 6 large or 12 small biscuits.

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