Pass The Vittles

I have been making biscuits for over 40 years. I have used every method there is including the flour bowl method, grating cold butter into it and many other ways. This is the easiest and best method to make consistent biscuits that are crispy on the bottom and soft inside.

Buttermilk Biscuits

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Course: Bread, Breakfast

Ingredients Method Notes

Ingredients

  

• 2&1/2 cups White Lily Self Rising Flour
• 1 cup buttermilk
• 3/4 cup crisco solid

Method

 

1. Preheat your oven to a very hot 500 degrees

   Start by measuring flour into bowl

   Add crispy and work through the flour with your hands

   Pour in buttermilk, add more until all flour is wet. The mixture should be wet, and sticky

   Pour out onto well floured surface. Pull dough over until all sides are not too sticky

   Flatten with hand to about a 1” thick all around

   Use biscuit cutter dipped in flour and place sides touching into a crisco greased skillet

   Bake approximately 12 – 15 minutes or until browned

Notes