Some people grow up on corn. Some people grow up on rice.
I grew up on biscuits. My grandma's made-from-scratch buttermilk farm biscuits.
Until recently, I lamented the fact that I never asked my grandma how to make them, but over Christmas, my Aunt Faye gave me a quick tutorial. (She's like a Queen of Southern Cooking, a Fairy Godmother of Grits, if you will.)
In the meantime, this little bread recipe started a love affair with social media, and someone asked in the comments if it could be modified for biscuits. I casually responded with my normal noncommittal I-have-no-idea-I-just-make-this-one-simple-but-amazingly-delicious-bread answer, but added that I used my grandma's recipe for biscuits.
They wanted it, these bread lovers. I have the emails to prove it.
So here it is.
My Aunt Faye's biscuit lesson came with bacon, sausage, grits, and eggs from her backyard, but I hope that you'll be happy with the recipe, as I remember it, and a handful of
hastily carefully curated images from my iPhone.
Scratch-Made Buttermilk Farm Biscuits
2 Cups Self-Rising Flour
1 Teaspoon Baking Powder
1/4 Cup Vegetable Oil
Stairway To Flaky Biscuit Heaven:
1. Mix the flour, baking powder, and vegetable oil in a medium-to-large bowl.
2. Add enough buttermilk to develop a good doughy consistency. (It takes me about a cup.)
3. Roll the dough out on a floured surface and form into biscuits. (Grease the tops if you like.)
4. Bake at 450 until golden brown.
I personally like to use a Non-Stick Silicone Baking Mat on a cookie sheet. I also personally like to drench the biscuits in honey. Just my two cents, though.
Hope you enjoy these as much as we do!
Full Disclosure: This post contains affiliate links that will take you to Amazon, and if you choose to purchase items, I will receive a small (very small) amount of commission on your purchase. The price is exactly the same for you.