Ma-Maw Lucille’s Buttermilk Biscuits
Ma-Maw Lucille’s Buttermilk Biscuits
Gregg’s great grandmother could whip these out by the dozen in about 20 minutes. They are the world’s best biscuit. I use a trans-fat free vegetable shortening.
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2 cups flour (preferably fresh ground whole grain)
2 tsp baking powder
½ tsp baking soda
1 tsp salt
¼ cup vegetable shortening
¾ cup buttermilk
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sifter
measuring cups/spoons
rolling pin and workspace
buscuit cutter (clean, dry large soup can or medium drinking cup also works)
cookie sheet or baking pan
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Preheat oven to 500° degrees F
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Sift together flour, baking powder, baking soda, and salt.
Add shortening and cut in until mixture resembles fine crumbs.
Blend in buttermilk to make the dough.
Put onto floured surface and roll until ½ inch thick.
Cut busciuts and place on greased pan.
Bake 8-10 minutes or until golden brown.
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Makes about 12 biscuits.
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| Very low in cholesterol Low in sugar |
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| ~*~ | ||
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The more often you make these, the better you will get at judging the right consistency for the biscuit dough. They are wonderful with real butter, blackberry jam, molasses, or to “sop up” gravy.
Hallee
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Gregg & Hallee
Made these this morning! Soooo good! The family said these are a keeper. Thanks for posting, Hallee!
Holly, I’m so pleased!! Thank you so much for telling me!
Looks yuuuuummy!
Where did you find a trans-fat-free shortening? I love my family’s pie crust recipe, but I know the Crisco isn’t good for me. I’m enjoying reading your recipes — it’s obvious that you’re a woman who loves food and knows how to use her ingredients well. (Obviously, you love God and your family more!)
Crisco makes (made?) a can that they labeled with a green label and called “transfat free” — it is made with soybean oil, fully hydrogenated palm oil, and partially hydrogenated palm and soybean oils – and our family tries to avoid soybean oil and partially hydrogenated anything.
Consequently, it’s left me looking for an alternative. So far, I’ve switched to coconut oil, but I don’t much like it as well. You can’t taste the coconut, but I think it melts much quicker than shortening, so it doesn’t allow the biscuits to be as fluffy as they could be. I have palm shortening on order from Tropical Traditions. Their site claims that it is non hydrogenated and non trans fat, and it has a higher melting point than coconut oil (97 degrees F). I’m excited to try that in the biscuits and see if I am happier with it.
I haven’t made them yet but the friend who received the extra bucket from the TT buy one get one free sale said that she’s made great biscuits with half butter, half expeller pressed coconut oil. Did you get the red palm oil or the refined one? I’m dying to try the red but don’t know if the kids will eat something that color!
Mine is the expeller pressed. I didn’t even know there was red!