![]() I think I come from a line of biscuit lovers. I love them with scrambled eggs, plopped right inside. Topped with honey or honey butter, or in this case I made a molasses butter with smoked salt, well, a biscuit with warm melting butter becomes something so divine that I could never describe it as plain old!įor that matter these perfect Southern biscuit muffins are the most perfect vehicle for that slice of ham in the middle or the gravy on top. In fact, it is their plain-ness that makes them so irresistible, in my opinion. It’s been a long time since I’ve bought a box, but she used it for everything from shortcake to blueberry muffins to pancakes to plain old biscuits.īut honestly? There is nothing as good as a PLAIN OLD biscuit. Just like chocolate chip cookies, one can never have too many good biscuit recipes!Īs a child, my mom always had me make biscuits using Bisquick. I just love a good biscuit recipe and I’m always checking out new ones, even though I swear I’ve already found the best! Easy on the butter, though! It has more saturated fat than lard.I adore these Southern biscuits with a thick, golden crust and a soft cakey interior! You can find self-rising flour in the south which already contains baking powder–just make sure it’s fresh, too. They also never precisely “mixed” the dry ingredients and worked all of them at once with their hands, then the buttermilk, turning the dough out onto a floured table and shaping each to place in a round cake pan, allowing them to touch.īTW, buttermilk is what’s left after the butter is made at dairies, so it’s lowfat unless butter is added back in, which is seldom. but was awful itself–full of saturated fat, trans fats and so on. My mother, aunt, and grandmother all made biscuits from scratch using both lard and buttermilk and never measured anything and they were always perfect–high and delicious! I don’t remember them using any more than a small ball, maybe a rounded tablespoon, of lard, and later Crisco which became all purpose in the 1960s. We need to face facts: manufactured food is just not good for us–that’s really where all the saturated and trans fats (the “bad fats”) are located for the most part. I’m 76 and bought into the “lard is bad for you” crap years ago because it’s an animal product, but trendy olive oil and coconut oil are worse because they have more saturated fat than lard. Bake on a large ungreased baking sheet, until biscuits are golden brown, about 12 minutes.Place the cut-out biscuits about 1″ apart on ungreased baking sheet. Roll or pat the dough to about 1/4″ to 1/2″ thick. With floured hands knead dough gently 4 times in bowl. Stirring with a fork, gently add milk to make a soft dough.Cut in lard until it resembles small peas. In a large bowl whisk together flour, baking powder, and salt.They’ll certainly be a lot less perfect than the biscuit cutter version, but I think it adds character. Just start with ball of dough and shape it out just as you would a hamburger patty. ![]() While this recipe calls for a biscuit cutter, I grew up watching my mom form each biscuit by hand and placing them in the pan that way. Much thanks to Kathy Lackey for sharing this recipe. ![]() Whether for breakfast, lunch, or supper… biscuits make any meal complete. Biscuits are a staple on any southern table. ![]()
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