Have you ever came across a recipe to learn that you don't really agree with the ingredients are off, and you either fix it, or just ignore it and move on to something else. Homemade Southern buttermilk biscuits are always so comforting to have served with chicken, breakfast, or just have it for a snack with fresh sweet butter slathered on it...yumm!

I have so many great cookbooks, but I always end up googleing for recipes on the Internet to get quick results. I purchased this lovely cookbook called Jan Karon's Mitford Cookbook and Kitchen Reader at World Thrift store for a mere $2.95...2004 edition, which is still popular and has the author's Southern family recipes which were no doubt 'hand-me-downs'...probably verbal and not all of them tried and tested before being published!

I was so thrilled that the biscuits turned out so nice, crunchy and perfectly baked out the outside, and super flaky, and delicious on the inside. Also, I want to share a little tip with you regarding the buttermilk and the self-rising flour. I must be the only one that does not particularly favor self-rising flour...only because, it tends to be too salty, and has a distinctive flavor on its own. (just my opinion)
Buttermilk is being wasted if only used in just a certain recipe; so, it's wise to use an easy substitute!

These awesome biscuits freeze well, just pop them into a plastic baggie, and when ready to use one or all, they heat up in the oven so nice, just as fresh as you made them.

You can actually see the flakiness of the biscuit, as I split it in half. Seriously, I will continue to make my own buttermilk, and save money, but not spare the flavor. As for self-rising flour, (maybe the American brand)...just not a fan of it and will stick with the all-purpose flour!
You can purchase Jan Karon's Mitford Cookbook and Kitchen Reader on Amazon

Linking to; Cookbook Wednesday @ Months of Edible Celebrations

Home » Biscuit » Lottie Greer's Country Biscuits

Lottie Greer's Country Biscuits

Chef.Foodie

my adaptations in blue

Ingredients

	Shortening	8 Tablespoon, chilled (More For Greasing The Baking Sheets) I used 4 Tbsp. shortening and 4 Tbsp. unsalted butter...also use parchment paper to cover baking sheet (no greasing baking sheet; removed parchment paper when done, for photo shots)
	Self rising flour	3 1⁄4 Cup (52 tbs) (White Lily, More For Rolling Out The Dough) made my own 'self-rising' flour from all-purpose flour, using the 'alternating method' 1 cup all-purpose flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt For 1 cup of all-purpose flour=1 cup of self rising flour
	Salt	1⁄2 Teaspoon...no additional salt needed
	Granulated sugar	2 Tablespoon...way too much sugar...I did use 2 teaspoons organic sugar
	Baking soda	1⁄2 Teaspoon...1 teaspoon
	Buttermilk	2 Cup (32 tbs), chilled...I used the 'alternating method' ...ONLY 1 CUP OF BUTTERMILK IS NEEDED1 For 1 cup milk...whole milk, 2 % or heavy cream 1 scant cup of milk 1 Tbsp. white vinegar Combine milk w/ vinegar, let stand 10 min. it will slightly thicken and bubble; use in place of buttermilk

Directions

Preheat the oven to 475°F...450 degrees F. is needed
Grease a couple of baking sheets and set aside....no greasing needed when parchment paper is used.
Combine the flour, salt, sugar, and baking soda in a large bowl.
Cut in the shortening with a pastry blender until the shortening is the size of small peas.
Add the buttermilk and stir until just mixed.
The dough should be very wet....THE DOUGH WILL BE JUST RIGHT IF ONLY 1 CUP OF MILK IS USED! DO NOT USE 2 CUPS...
Place some flour in a shallow bowl.
Spoon a heaping tablespoon of wet dough into the flour.
Flour your fingers and sprinkle flour on the top of the wet dough.
Roll the dough gently in flour just to coat the outside.
 Try not to mix too much extra flour into the dough.
Add a handful of flour on the board or counter, and gently gather your dough patting it lightly into a disk...no rolling is needed at all!
 Shape into biscuits, using floured hands, working the dough as little as possible.Shape into biscuits using 3 inch biscuit cutter, or smaller....3 in. cutter will make 9 biscuits, and smaller will make 12. Use scraps up, gently shaping and cutting it.
Arrange the biscuits, touching each other, on the baking sheets.
Arrange biscuits...DO NOT touch together!
You can brush extra milk on the biscuits (optional) before baking.
 Bake for 15 to 20 minutes, or until just brown on top.

 

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