Buttery Buttermilk Biscuits

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Dear Readers -

You know my grandmother, grandfather, mother and aunt were incredible cooks. But none of them could make a biscuit to save their lives, and furthermore, “WE- eee don’t Eeeat thaat waay” was the oft repeated phrase used against my begging for forbidden foods. Yes, biscuits were forbidden. Sometimes I snuck a Pillsbury refrigerated bake and serve can into the shopping cart and snuck them into the oven on the odd night my parents went out leaving us with our one casserole dish - hot dogs with beans and bacon on top…I’ve mentioned that before…. So without perfection modeled for me, I struggled with biscuits for years. I JUST FIGURED IT OUT… Look at the picture Norit took as she insisted they are not biscuits, but scones and took this picture. Either way they're delicious!

Here is what I did:

Ingredients ~

  1. 2 ½ cups self rising flour
  2. 2 ½ t. sugar
  3. ½ t. salt
  4. 1 t. baking powder
  5. ½ t. baking soda
  6. 10 T. butter
  7. ¾ c. buttermilk
  8. ¼ c. heavy cream

Instructions ~

  1. Heat oven to 425° or 400° on convection. Combine the dry ingredients in the food processor. Yes, add more baking powder and soda even though it is self rising flower. Add the butter and whirl until the consistency is like little peas. Add the buttermilk and heavy cream. Whirl until a ball forms, not too much, takes about a minute. Now, spray your baking pan or line with parchment paper. Do not knead! Drop the biscuits, with your hands, lightly forming them into uniform sized glops. In other words, handle them as little as possible. Now be a man. Refrigerate them until they are cold. Just put on your ‘I will wait’ hat.
  2. Now bake. 12 – 14 mins.
  3. Wait again. Eaten too quickly and they’ll just crumble apart. Just wait a little bit. Light as air, flavorful and good for the soul.

Notes ~

  1. Eat with my homegrown, homemade jams…if you can get them!