Biscuits

Our traditional Christmas brunch consists of biscuits, tomato gravy, and Purnell’s “Old Folks” Sausage. And, let me tell you, it’s amazing! We look forward to it all year long. So, today, I’ll attempt to give you the recipe for our biscuits.

Many people that I’ve talked to are intimidated by biscuits. And, yes, I’ll be the first to admit that they turn out a little different every time. But, these are so simple, and have only a few ingredients! Give ’em a try, and top with anything from butter and jam to sausage gravy.

Buttermilk Biscuits

This is not a very exact or scientific recipe, but I’m sure you’ll figure out how you like them best!

Preheat oven to 450F. Put a heaping tablespoon (or more) of bacon grease in a cast iron skillet, and place in oven while preparing biscuits.

Ingredients:

  • 2 c Self-Rising Flour
  • 2 “globs” Vegetable Shortening (about 4 tablespoons)
  • Enough Buttermilk to make a sticky dough

In a mixing bowl, combine flour and shortening – cutting in shortening until well incorporated. Gently stir in buttermilk until a sticky, tender dough has formed. Be careful not to overwork the dough! Place dough on floured surface, and pat out (with hands) until desired thickness – about an inch, or so. Cut with biscuit cutter.

Remove cast iron skillet from oven, and flip each biscuit in the grease. Bake until golden brown (somewhere in the neighborhood of 15 minutes). Enjoy!

 

 

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