Granny's Buttermilk Biscuits

Buttermilk Biscuits

Granny’s biscuit recipe, donated by Mom!

4 cups Gold Metal Self-Rising flour

1 teaspoon of Clabber Girl Baking powder

4 heaping tablespoons Crisco

Buttermilk

Preheat the oven to 450~  Sift flour and baking powder together into a large bowl.  Cut 4 heaping tablespoons of Crisco shortening into the flour mixture until it is the consistency of course ground corn meal.  Add buttermilk until just moist enough to turn loose from side of bowl.  Pour onto a floured kneading surface.  Lightly sprinkle some flour over mix, add flour to both hands and knead lightly.  Pat down to thickness desired and cut out your biscuits by dunking you biscuit cutter into flour before each biscuit is cut.  Place cut biscuits on a well-greased pan (Crisco is best).  Bake until golden.  Enjoy with fresh butter or gravy.

Cheese Burst Biscuits

Cheese Burst Biscuits

10-oz can Hungry Jack refrigerated Flaky biscuits

10 3/4-inch cubes of Velveeta

Milk

Sesame or poppy seeds

Heat oven to 400^.  Separate dough into 10 biscuits.  Partially separate each biscuit into 2 layers; insert 1 cheese cube into each biscuit.  Place on ungreased cookie sheet.  Press edge to seal well.  Cut a deep X on top of each

biscuit.  Brush with a little milk and sprinkle with sesame seeds.  Bake 10-12 minutes or until golden brown.  Serve warm. 10 biscuits.  110 calories each

Buttermilk Biscuits

3 cups all-purpose flour

4 tsp baking powder

1/4 tsp soda

1 tsp salt

1/2 cup shortening

1-1/2 cups buttermilk

Melted Butter

Heat the oven to 450^F.  Grease a cookie sheet. 

Lightly spoon flour into measuring cup; level off.  In large bowl, combine flour, baking powder, soda and salt; blend well.  Using a pastry blender or fork, cut in shortening until the consistency of coarse meal.  Add buttermilk; stir with a fork JUST until a soft dough forms.  Turn dough onto a floured surface; sprinkle lightly with flour.  Knead gently 10-12 times until no longer sticky.  Roll or press dough to 1/2-inch thickness; cut with a 2-inch floured cutter.  Place biscuits on prepared cookie sheet.  Bake 10-14 minutes or until golden brown.  Brush tops with melted butter.  Makes 24 biscuits.

Very good.  The only recipe I've ever made that came out fairly decent.  

Angel Biscuits

Angel Biscuits

1 pkg active dry yeast

2 tbsp warm water (105-115^)

½ cup Crisco

2 ½ cups all purpose flour

3 tbsp sugar

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

About 1 cup buttermilk

Butter, if desired

Heat oven to 400^.  Dissolve yeast in warm water;  set aside.

Cut Crisco into flour, sugar, baking powder, soda and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.  Stir in yeast mixture and just enough buttermilk so dough leaves side of bowl and forms a ball.

Turn dough onto generously floured surface.  Knead lightly 25 to 30 times, sprinkling with flour if dough is too sticky.  Roll or pat dough ½-inch thick.  Cut with floured 2-1/2 inch biscuit cutter.  Place about 1 inch apart on ungreased cookie sheet.

Bake 12 to 14 minutes or until golden brown.  Immediately remove from cookie sheet and brush with melted butter.  Serve hot.  About 15 biscuits.

Good and easy!!