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.
Buttermilk Biscuits:
- 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.
Lisa s Everyday Life 