buttermilk biscuits

  • 3 cups self rising flour
  • 1 1/2 cups buttermilk
  • 1 stick softened butter or 1/2 cup vegetable oil
  • extra flour for rolling, maybe a half cup at most

Mix all ingredients, first with a spoon then with your hands, it should be gooey, don’t really knead, but if necessary you can add a little more flour. Spread extra flour on rolling surface, just enough to cover well. Put dough on the flour then sprinkle more flour on top and roll to approx 1 and 1/4 inches thick, cut with cutter and place on oiled cookie sheet. Bake at 400 for about 20 minutes until they are golden brown on top.

notes- this is Georgia’s recipe and it is great, but Hannah is really the biscuit queen in our house, however she doesn’t use a recipe, she cooks like me, some of this and some of that. Don’t be afraid to start with a recipe and experiment. We don’t use shortening in our house, we usually use butter but you could use oil. For a biscuit cutter we use a plastic cup.

Great topped with butter, jam, honey, syrup, or gravy, also great for making sandwiches.


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