Biscuits Like Mama Made, Best Southern Tutorial: So many of you have learned how to make biscuits by watching my tutorials. Many of them are old and do not show the entire process from start to finish. This one is the best that I have made and I hope it helps many of you make a PERFECT BISCUIT every time. This one shows the best ingredients, how to cut in the shortening, how to add just the right amount of buttermilk, how to cut (or roll) a biscuit. The best temperature and how we like to eat them here in Georgia! Scroll down for the recipe and PLEASE hit the LIKE button and SHARE our tutorials! Love and blessings, Tammy and Chris.
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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
I am a southern girl born in raised in Collard Valley in Polk County Georgia. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
2 CUPS SELF-RISING FLOUR (WHITE WINTER WHEAT)
1/4 CUP SHORTENING (CRISCO)
PINCH OF BAKING SODA
WHOLE BUTTERMILK (WATCH VIDEO FOR AMOUNT)
EXTRA FLOUR IN YOUR SIFTER
IN A PYREX BOWL SIFT THE FLOUR THEN ADD SHORTENING. WITH A BLENDING FORK BLEND IN THE SHORTENING UNTIL IT IS PEA SIZE. ADD JUST ENOUGH BUTTERMILK TO BIND THE DOUGH TOGETHER. THICK AND STICKY! PUT OUT ON A WELL FLOURED SURFACE AND SPRINKLE WITH FLOUR. KNEAD THE DOUGH AROUND 10 TIMES BACK AND FORTH INCORPORATING MORE FLOUR. PAT OUT ABOUT 3/4 INCH HIGH AND CUT OUT WITH BISCUIT CUTTER. PLACE IN GREASED (WITH SHORTENING) PAN OR SKILLET AND BAKE IN THE OVEN AT 450 DEGREES FOR 20 MINUTES. PRE-HEATING THE SKILLET (IRON) IS OPTIONAL. CAN ALSO PLACE BISCUITS ON PARCHMENT ON A BAKING SHEET. PLACE BISCUITS CLOSE TOGETHER FOR SOFT SIDES OR FURTHER APART FOR CRUNCHY SIDES. ENJOY WITH BUTTER AND HOMEMADE JAMS OR GOLDEN EAGLE TABLE SYRUP. ENJOY
Author by: Collard Valley Cooks