This week I pulled out my Great Grandmother’s old recipe box again and found her Homemade Buttermilk Biscuits Recipe.
Can you believe I had never actually made homemade biscuits before? I was a little bit nervous. Bread recipes don’t always turn out for me the first time but I wanted to try it out.
I was surprised at how quick and easy they were. SUPER easy! And..my kids absolutely loved them. So much so that at lunch time when I made them, they ate up the entire batch! Then at dinner they wanted some more, so we made another pan full and ate them with my homemade sausage patties and some homemade gravy. The texture was just what one would expect from a biscuit recipe. They were crispy on the outside with a soft and flaky center.
Vintage Buttermilk Biscuits Recipe
2 cups flour
1 tsp. baking powder
1/2 tsp salt
Shortening the size of an egg
1/2 tsp baking soda
1 cup buttermilk
Sift flour, baking powder and salt in a medium sized bowl. Cut in shortening 4-5 tablespoons worth or about the size of a large egg, until mixture resembles coarse crumbs.
Don’t you love how the recipe called for a measurement in the size of an egg? This shows the thinking of the homesteaders at that time. I LOVE it!
And yes, you must spend hours shaping the shortening into a perfect egg shape, just like I did in the picture below! 🙂
In a separate bowl or measuring cup add buttermilk and baking soda and mix till combined. Add milk mixture all at once to the bowl of dry ingredients and mix quickly until dough follows fork around the bowl.
Turn out onto a lightly floured surface and knead gently for 30 seconds. Roll or pat dough to about 3/4 inch thick and cut with [easyazon_link asin=”B0001X9H3W” locale=”US” new_window=”default” tag=”fistofcoup-20″ add_to_cart=”default” cloaking=”default” localization=”default” nofollow=”default” popups=”yes”]Biscuit Cutter[/easyazon_link]. I obviously didn’t follow this step very well as you can see below. I cut mine a little thinner. Whoops! They were still good, but would have been even better had I made them thicker.
Bake in hot oven (aka about 425 degrees) for 12-15 minutes on an un-greased cookie sheet or cast iron skillet. Mine weren’t as golden as I would have liked, so I placed them under the broiler for a minute and they browned right up. Perfection!
There is just something awesome about opening up Grandma’s old recipe box and making her recipes.
As I looked at her handwriting, I couldn’t help but imagine who gave this recipe to her. Was it a good friend? A family member? Colonel Sanders?
Did she spend the day making biscuits with her kids and watch with joy as they gobbled them up, just as I did? Making recipes from this old recipe box sure has brought back wonderful memories of my Great Grandma and I can’t wait to make more of her recipes.
Below is a printable version of Great Grandmother’s homemade buttermilk biscuit recipe. Happy baking!
The Old Recipe Box: Grandma's Buttermilk Biscuits
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- Shortening the size of an egg
- 1/2 tsp baking soda
- 1 cup buttermilk
- Sift flour, baking powder and salt in a medium sized bowl.
- Cut in shortening 4-5 tablespoons worth or about the size of a large egg, until mixture resembles coarse crumbs.
- In a separate bowl or measuring cup add buttermilk and baking soda and mix till combined. Add milk mixture all at once to the bowl of dry ingredients and mix quickly until dough follows fork around the bowl.
- Turn out onto a lightly floured surface and knead gently for 30 seconds. Roll or pat dough to about 3/4 inch thick and cut with biscuit cutter.
- Bake at 425 degrees for 12-15 minutes on an ungreased cookie sheet or cast iron skillet.
To see more recipes that I have made including ones from my Great Grandmothers old recipe box go here. Also if you love food as much as me, check out some of my boards on Pinterest, you will be glad you did!