My Grandmother made biscuits overweened in the kitchen. When she passed my Mom did and when she no longer could my Dad did. So biscuit making is not only a Southern tradition but a family tradition. But today these biscuits are special the have Dad ‘s special Fig preserves he made every summer for family and friends. It seems fitting since it would be his birthday tomorrow.
- 2 cups all purpose flour, spooned into measuring cup and leveled-off
- 3 tablespoons cornstarch
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon sugar
- 1¼ teaspoons salt
- 10 tablespoons cold unsalted butter, cut into ½-inch chunks
- ¾ cup buttermilk, plus a bit more if necessary
Preheat oven 425 degrees
Place the flour, baking powder, and salt together in a large bowl and Mix. Add the cubed butter and cut into the dry ingredients with a pastry cutter or forks until coarse crumbs form.
Make a well in the center of the mixture. Pour 1 cup (240ml) buttermilk and drizzle honey on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the doughPour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. The dough will become sticky as you bring it together. Using floured hands or a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can.
Cut into 2.75 or 3-inch circles with a biscuit cutter. Place on lined baking sheet with biscuits touching. And bake for about 2o minutes or until tops are golden brown.
Serve with : Butter, honey, ham or of course homemade fig preserves.
GG Baking tip : Buttermilk substitute
- 1 Tablespoon white vinegar (or lemon juice) mixed with 1 C Milk
- You can also use cream of tartar and milk as a buttermilk substitute, or substitute plain yogurt for buttermilk.