Buttermilk Biscuits

One of my Summer reads last year was "Fried Green Tomatoes at the Whistle Stop Cafe" by Fannie Flagg.  In the rear of her novel, Flagg included recipes.  One of these was for Buttermilk Biscuits.  I've made this recipe a few times.  I think the trick is not to roll them too thin.

Don't get distracted cutting biscuits and over cook the bacon! ; )

Buttermilk Biscuits

2 cups flour

2 tsp. baking powder (my spoonfuls were heaping)

1 or 2 tsp. salt (I suggest two)

¼ tsp. baking soda

½ cup Crisco

1 cup buttermilk (you could use regular milk if you don't have buttermilk or add a tbsp. lemon juice to milk and let sit for 15 minutes before adding to flour).

Sift dry ingredients together.  Add Crisco and blend well until like a course meal.  Add buttermilk and mix.  Roll out thin on a floured surface and cut into desired size biscuit.  Bake on greased pan at 450 degrees until golden.


The recipe didn't specify a time for cooking so I let my nose do the talking and kept a watchful eye on them.  I'd guess about 7-8 minutes bake time.


To cut biscuits, I use an old cutter that I found in an antique store.  Most of the color has rubbed off the handle, signs of a time when prepared such things on a regular basis.  I wonder how many biscuits have been cut with this cutter throughout the years...