Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Buttermilk biscuits

From this morning, if that helps...

My mother in law makes the best i've had, she finally took the time to show me how she does it. she follows a recipe very similar to 280rem's but she uses about 1/2 bacon grease and 1/2 shortening. The bacon grease really makes a difference.

SGT217
those are bangin biscuits. My kids just vaporized a double batch!
Thanks for the tip and picture.


This will be a fav. at camp for sure.


Bob

our old family farm house recipe is so old, no one really knows. SW Virginia mountain biscuits, if you will.

2 1/2 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/3 cup lard
1 cup fresh buttermilk. Thick is good

sift dry ingredients three times, then cut in the lard. Do NOT over mix. Chunky is fine
Add the buttermilk all at once, and beat in throughly.
Turn out onto a floured surface, knead a few times, and roll out. I like half to 3/4 inch thick.
Cut with a square or round cutter. I like a three inch square biscuit myself.
Bake 'em in a hot oven. 450F works fine. Don't over cook, about 15 min should do it.

I'm more of a griller so here goes....

My first batch ever of Buttermilk Biscuits.

I followed 280Rem's recipe and added a little more buttermilk and a little sugar.

Thanks, they turned out great!! YUMMY

DANG !~!~!

I gotta try these buttermilk biscuit recipes... !~!~!

I can't take credit for the recipe. One I picked up somewhere on the net, but is a "standard" southern buttermilk biscuit type recipe. Your little tinkering proves there's no exact one way to skin a cat. Your biscuits look great, the way they should.

I checked with Wifey, my up-north in-house expert, about biscuits. We have them about once a week. She uses Bisquick. Taste good to me.

FWIW, she said that no one that she knows used eggs in their biscuits.

Tell her to try my wife's recipe...bet you both like it. It is simple enough.

Sounds good. I'd definitely skip the vegetable shortening. Pure transfats. Lard has had a bad rap for years, but it's far healthier than vegetable shortening.

Those are purty biscuits!

Here is a biscuit I made with the vegetable beef soup I posted.


QUICK DROP BISCUITS
Printed from COOKS.COM
________________________________________
2 c. flour (unsifted)
1/2 tsp. salt
2 tbsp. sugar
4 tsp. baking powder
1/2 c. butter
1/2 c. milk
Sift dry ingredients into bowl. Cut in butter. Stir in milk quickly, beating with a fork until mixed well. Drop onto greased pan by spoonfuls. Bake 10-15 minutes at 450.
Makes 10 biscuits.

looks good. man i'd kill for some of my grandma's buttermilk biscuits. she used to just mix them up in the flour bin of her hutch. scoop out a hole in the flour pour in the buttermilk grab a handful of lard and mix em up.

Hell I'd kill for any of my Grandma's cooking now

oh yeah been 8 long years since i've had her cooking.

I'd forgotten that method. My Grandma did the same. There was a 50 pound bag of flour in the pantry. She would open it up, make a well, pour in the bacon fat or lard, knead, add the buttermilk, mix and that was that. No measuring that I remember. Perfect biscuits every time.

Thanks field hand for the memory.

That's how my grandmother made biscuits too. She kept her flour in a lard stand and made the best biscuits I have ever eaten. I do miss that wonderful lady.

I bet. They look fantastic. Just imaging them with some sausage gravy poured over them. Yum.

Just walked by the dairy section tonight and had to turn back when the buttermilk caught my eye. Returned home and daughter #1 and I made a batch of 280 rems mix.
Sure are good on a cool fall night. Somehow I kept myself from making gravy....
Might just have to for the AM wake up.

I'm going to try this, but I have to go gluten free. The last time I tried they looked like hockey pluck,and had the same consistency.