My dear readers,…I do love biscuits. I love them so much that I have several recipes right on this blog with different variations. But I have to confess, that I love my Grandma’s Biscuits most of all….and I believe one of the reasons they are so good is because they are so easy. There are recipes similar to Grandma’s….and I imagine there are many grandmothers who have adapted recipes much like this one.
I do like the Brookville Hotel Biscuit mixture using flour and shortening and the easy breezy 7-up Biscuits which incorporates 7-up into the batter…But it is Grandma’s Biscuits that I make at my house. My Twins love Biscuits and Gravy and when they are here…they want Grandma’s Biscuits too….altho now they call them Mom’s Biscuits!
The ingredients are simple and I used to watch Grandma make these just before she started frying the bacon and cutting up the hash brown potatoes in the early morning hours. Her kitchen was the warmest room in the house and the aromas coming from that small room on the back of her house, set the wheels in place for my love of cooking and baking. The wonderful memories that I have are a treasure that is stored in my memory chest.
You see, my Grandma made a big breakfast every single day and made sure that Grandpa was off to work with plenty of energy to ward off the cold winter air. If and when my Grandpa had his favorite Grape Nuts cereal for breakfast…the cereal was in addition to the eggs, bacon or sausage or ham, potatoes and of course biscuits or home made bread. And juice. I loved that she always had grape juice or apple juice…. as well as orange and grapefruit juice. As I have said in previous posts….both of my grandmothers canned e-v-e-r-y t-h-i-n-g!
I have to smile because I really don’t know how Grandma did it with such a small work space. Her kitchen table doubled as a counter top and she could make the biscuits, clear the mess (which wasn’t really anything but a wooden bowl and a pie pan) and have the table set up for breakfast quicker than I could even think about it. 🙂
I miss my Grandma and I think of her every time I make something that came from her kitchen. I know these ingredients by memory….soooooo good and fool proof.
Below is the biscuit recipe that I am sure you will want in your recipe file because it is so much better than the canned biscuits from the super market.
There are just 4 ingredients….well, five if you count the all purpose flour.
You see you start out with self-rising flour and add a bit of sugar and then you grate frozen (or very cold )butter….and stir that in well….using only a wooden spoon.
And then, you add the buttermilk and mix until all the flour is incorporated. Place golf ball size (or the size you prefer) into a all purpose flour to just coat (lightly) and then place each biscuit into a buttered baking pan or dish.
Bake for 20-25 minutes at 425 degrees, remove from oven and top with melted butter and transfer to the oven again for about 5 more minutes until golden. Now, you can smooth the tops of the biscuits if you pat them a bit more to smooth, but I like them like Grandma made hers…..very rustic looking and very delicious, light and fluffy.
Now how simple is that? Are you making biscuits this morning for breakfast? 😉
Below is the handy dandy printable recipe.
- 2 1/3 cup of self rising flour
- 7-8 teaspoons of sugar
- 1 stick of frozen or very cold butter
- 1 1/3 cup of buttermilk
- about a cup of all purpose flour for "dusting"
- melted butter
- Place self-rising flour in a large bowl (grandma always used a wooden bowl)
- Add the sugar and mix well
- Add the butter by using a food grater...grating into the bowl.
- mix well before adding the buttermilk
- Mix the buttermilk into the flour and butter mixture until the dough doesn't cling to the side of the bowl
- Sprinkle the all purpose flour in a pie pan or other plate or bowl and scoop out the sticky dough and lay on the flour. Pick up the dough and lightly coat with the flour and place each biscuit into a well buttered baking pan or iron skillet.
- Bake in a 425 degree oven for about 20-25 minutes.
- Remove from oven and brush the tops with melted butter being sure to let the butter ooze down the sides of the biscuits.
- Place in the oven for about 5 minutes more.
- Remove from oven and cover with a kitchen towel until ready to serve
- If you don't have buttermilk, you can put 1 teaspoon white vinegar or lemon juice into whole milk and let it sit for about 5 minutes.
- You can make the biscuits any size you like....and as close as you like in your pan. If you like crispy edges....place each biscuit about 1/2 inch apart. I like to squeeze my biscuits into the pan touching each other because I like light and flaky and soft rather than crispy edges.