Its Saturday morning and all is quiet this November morning as I write this post. The weather has cooled off some and a cup of coffee is needed:
Like Mom i am an early riser in my family. And one of the many lessons I learned from Mom is to take this early quite time and do something for Me before life gets busy.
Me time can be simple as reading the paper,a book or doing some handwork or crafts its all about me time.
Now its time to make breakfast:
Grandma made biscuits every Saturday morning. And Mom carried on the tradition.
- 2 cups self-rising flour + more for flouring board and cutter
- 1/4 cup vegetable shortening + more for greasing pan
- 3/4 cup buttermik
- Preheat oven to 475º F. Lightly coat rimmed baking sheet or cast iron skillet with vegetable shortening. Set aside.
- Add flour to a large mixing bowl. Cut in shortening with a pastry blender, two forks, or knives until well-combined. Slowly pour in buttermilk and stir gently until just combined. Do not overmix.
- Pour biscuit dough onto a floured pastry cloth, paper towels, or dough board. Gently pat or roll to about 1/2-inch thick. Cut out biscuits using about a 2-inch biscuit cutter. Place biscuits into skillet or on baking sheet pan, leaving about an inch between biscuits to allow them to rise and cook fully. Place in preheated oven and bake about 10-12 minutes. Remove from oven and serve.
Mom tips :
First, don’t over-mix.
Shortening lends moisture and flakiness to these buttermilk biscuits that other ingredients just doesn’t provide. Grandma always used Crisco in her biscuits.
Use a sharp-edge biscuit cutter and cut straight down. Don’t twist.