SADIE'S BUTTERMILK BISCUITS
This country fair award-winning recipe was perfected by my grandmother on the northern Canadian prairies. Sadie's advice - leave little chunks of lard the size of peas when cutting the flour in. Can be served at breakfast, lunch, or dinner.
Provided by PTRICK
Categories Bread Quick Bread Recipes Biscuits
Time 32m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk together flour, salt, baking soda, cream of tartar, and baking powder. Cut lard into flour mixture using a pastry blender until crumbly; stir in buttermilk. Turn mixture onto a floured surface and knead just a few times to form a moist dough.
- Roll dough out 1-inch thick; cut biscuits with a cookie cutter or round glass. Place biscuits on an ungreased baking sheet.
- Bake in the preheated oven until tops are golden, about 12 minutes.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 22.9 g, Cholesterol 11.9 mg, Fat 11.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 4.7 g, Sodium 336.7 mg, Sugar 1.4 g
MY GRANNY'S OLD-FASHIONED BISCUITS
A simple, basic buttermilk biscuit with minimal ingredients. It's an old-fashioned recipe everyone should have handy. If you follow Elaine's directions, once baked the biscuit is perfectly flaky and fluffy with a little tang from the buttermilk. They're melt-in-your-mouth good.
Provided by Elaine Bovender
Categories Other Side Dishes
Time 25m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 450 degrees. Heavily grease a large cast-iron skillet or biscuit pan and set aside. (I prefer the cast iron skillet).
- 2. Put the flour into a large bowl and add lard/shortening.
- 3. Cut into flour using the usual pastry method.
- 4. Add buttermilk and mix with fork or hands.
- 5. Mix into a light dough.
- 6. Turn dough onto a floured board and knead a couple of times.
- 7. Pat dough to flatten to about 1/2 inch thick. Using a biscuit cutter, cut dough into biscuits.
- 8. Place cut biscuits in the prepared pan.
- 9. Pour melted shortening/butter over each biscuit.
- 10. Bake for about 13 to 15 minutes or until golden. Remove from pan and place into a covered container and allow to steam for about 5 minutes. You may also brush melted butter over top prior to steaming (if desired).
- 11. Serve hot with butter, apple butter, jellies, jams, honey, or anything else that you like.
- 12. Special Note: I didn't have a biscuit cutter, so what I did was open both ends of a 4-ounce sized mushroom can, washed and removed the label and it works perfectly.
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