Now to him who is able to do immeasurably more than all we ask or imagine, according to his power that is at work within us…Ephesians 3:20

Buttermilk biscuits is very southern and very versatile. You can fix them for breakfast with some sausage gravy or have them with your dinner with a nice slab of butter. These biscuits would be beautiful with some ham known as simply ham biscuits.  Add some honey or jam to have a sweet treat.  PK likes his biscuits with peanut butter.  

The best thing about this recipe is that it is easy.  I haven’t had a lot of success with other biscuit recipes but this one turns out each time and it doesn’t take long to prepare. Another good fact about this biscuit recipe is that it doesn’t require a lot of kneading.  Just a few times and it’s ready to cut and bake.  The one tricky thing about this buttermilk biscuit recipe is that it’s a sticky dough so make sure your surface is floured and also your hands and biscuit cutter and you shouldn’t have a problem.  

Don’t let this recipe intimidate you.  If I can do it, anyone can.  

INGREDIENTS

2 cups self-rising flour

⅛ tsp. salt

½ tsp. sugar  

3 tbsp. Shortening

½ cup buttermilk

½ cup milk

1 tbsp. Water

1 tbsp. Butter, softened

3 tbsp. Butter, melted

DIRECTIONS

Preheat oven to 450 degrees.  Sift the flour, salt and sugar together into a large mixing bowl.  Cut in the shortening and softened butter with a pastry blender or two knives until the mixture is course.  Add the buttermilk, milk, and water.  Mix lightly until just combined.  Pour the mixture onto a floured surface.  Knead the dough a couple of times.  With floured hands, pat out dough to about ½ inch thickness.  Using a floured biscuit or round cookie cutter, cut out the biscuits.  Place the biscuits on a lightly greased baking pan. Brush tops with melted butter.  Bake for 10 minutes or until golden brown. Serve while hot.

Yield: 12 + biscuits