I hope you’re excited to join our COOK (Cookbooks Open Our Kitchens) Club. I wanted to share the first recipe today – and it’s an easy one too! It’s all about making delicious Southern Biscuits!
Being a Southern girl, it was imperative that I learn how to make biscuits. As I’ve said, when I got married, I didn’t have the foggiest clue how to boil water, let alone make biscuits of ANY kind other than the ones I called “wampum” biscuits….. you know, the ones you “wamp” on the side of the cabinet to get them to pop open? Wampum 🙂 LOL
As the years went by, and I started to learn how to cook, and bake, and make my own, I really REALLY wanted to learn to make biscuits. When I bought “The Foxfire Book of Appalachian Cookery” I searched to see if it had biscuits in it. It DID – lots of biscuits! I tried several (there is one more recipe for refrigerator rolls I want to share next!) and the one I want to share today was one I liked a lot. It was easy and quick and even I could make them turn out good.
When I mentioned to my grandmother-in-law about my quest for making biscuits, she said “Well, hone
y, I could have taught you that!” LOL I showed her this recipe and she nodded and said “Yep, that’s like the one I’ve used for about 40 years – let me show you how it’s done.” There’s nothing like having someone who has made about 1,000 biscuits show you how to make them right!
A few notes on these biscuits before I share the recipe. First, around my house these are called “cat head biscuits.” Why, you may ask? Because usually they turn out about the size of a cat’s head! LOL
I am going to show you a picture of the recipe from the book, then below I will give you my adapted version from my hubby’s grandmother. I use the one from her all the time. I’ve taught all my kiddos to make these biscuits so when they have homes of their own they won’t have to rely on the canned version.
Here is the version from the Foxfire Book
Now – this is my adapted version courtesy of my “Mamaw” -in-law.
HOMEMADE QUICK BISCUITS
(or CATHEAD BISCUITS)
- 2 cups self rising flour
- 1-2 tablespoons of sugar
- 1/2 cup to 3/4 cup of shortening
- 1 cup buttermilk
Heat oven to 400 degrees. Spray cookie sheet with cooking spray.
Mix together flour and sugar. Start with 1/2 cup of shortening. Mix into the flour/sugar mixture with fingers or pastry blender. I always use my hand, as I am better able to feel the texture of it and know if I need that extra 1/4 cup of shortening. If it is sort of like coarse sand but sticks together in small balls, it is okay. If it still feels dry, use the extra shortening.
Put in the buttermilk, a little at a time, starting with 1/4 cup. (If you don’t have buttermilk, you can use one cup sweet milk to which you’ve added 1 tablespoon of either vinegar or lemon juice and let stand for 5 minutes; then stir well). Add buttermilk to the mixture until you have a nice dough. I have learned from experience that it’s better for the dough to be a smidge on the sticky side than on the dry side LOL.
When the dough is done you can make them ready to eat several ways. You can put flour on your hands, and roll them into a biscuit shape and place them on the cookie sheet. You can put flour on the counter, or on a board, and then roll them out and cut them with a biscuit cutter (or cut them into squares). Or – and this is my preferred method- you can use a scoop like this to scoop them out and put them on the cookie sheet. This should make about 15-16 biscuits.
Pop the cookie sheet into the 400 degree oven and bake for about 15 to 20 minutes. Start checking around 15 minutes to see if they are brown. If not, check again in 5 minute intervals until the biscuits are the desired brown on top that you like.
Now – to confess – when I was making these biscuits, I was in such a hurry that I totally forgot to get pictures of all the steps (can you believe that?!?) I do have pics of the finished product. And, if you want, I will update this post later with pics of the steps involved.
I hope you have a chance to try these and let me know what you think. These are some of the easiest, most delicious biscuits. You can whip them up in no time flat and have them with supper, even if you forget til the last minute! And with sausage gravy?!? MMMMMMMM – it’s perfection!
Let me know if you try these and how they turn out – I’d love to hear your experience!
Til Later, y’all