Ma-Maw Lucille’s Buttermilk Biscuits

Gregg’s great grandmother could whip these out by the dozen in about 20 minutes. They are the world’s best biscuit.

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Prep Time 10

Cook Time 10

Servings: 12 biscuits

Course: Bread

Cuisine: Southern

Calories: 123

Ingredients Method Nutrition Notes

Ingredients

2 cups flour (I use fresh ground soft white wheat)
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¼ cup palm shortening or butter
¾ cup buttermilk

Method

Preheat oven to 500°F.
Sift together flour, baking powder, baking soda, and salt.
Add shortening and cut in until mixture resembles fine crumbs.
Blend in buttermilk to make the dough.
Put onto a floured surface and roll until ½ inch thick.
Cut biscuits and place on a greased pan.
Bake 8 to 10 minutes or until golden brown.

Nutrition

Calories: 123kcalCarbohydrates: 17gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 2mgSodium: 326mgPotassium: 43mgFiber: 1gSugar: 1gVitamin A: 25IUCalcium: 60mgIron: 1mg

Notes

I use a trans-fat free vegetable shortening.

No biscuit cutter? A clean, dry large soup can or medium drinking cup also works.

The more often you make these, the better you will get at judging the right consistency for the biscuit dough. They are wonderful with real butter, blackberry jam, molasses, or to “sop up” gravy.

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Ma-Maw Lucille’s Buttermilk Biscuits