Buttermilk Biscuits from Scratch
Buttermilk Biscuits was a staple at our home as we were growing up. Practically every morning when we would get out of bed the biscuits would be on! The term “biscuits being on” ment it was time to get to the table. It doesn’t take long for the biscuits to get done and when they are on, they are browning!
This browning only takes a couple of minutes and then they are on the table! Piping hot and ready for some butter! Get out the jam and and these make a great treat during and after the meal! We always had some country ham or sausage, sometimes both. We raised our own hogs so we always had some good smokehouse meat on hand!
This recipe will make approx 14 Buttermilk Biscuits!
Table of Contents
Ingredients for: Buttermilk Biscuits
- 2 Cups All Purpose Flour
1/2 Teaspoon salt
1/2 Teaspoon Baking Soda
3 Teaspoons Baking Powder
1/2 cup Shortening (We use Crisco)
1 Cup Buttermilk. (Make your own if you do not have any by reading note below)
Cat Head Biscuits is what my brother called em’. I had never heard this until he asked for someone to pass the cat heads! Wonder why they were called that? Well, he said they were about the size of a cats head! Some of these old sayings have been around for years and still circulate around the families handed down from generation to generation.
I just hope these Buttermilk Biscuits, aka, Cat Heads remain a staple as long as time last. There just aint (i know that aint proper) much better food to put on the breakfast table that a plate full of Homemade Buttermilk Biscuits! All from scratch!
When we were kids my mother never used a biscuit cutter to shape her biscuits. She always just grabbed the dough and squeezed out a piece about the size of a Cat Head, rolled it in her hands and put it on the cookie sheet! these often and more than not came out of the oven without a smooth edge or top. Those were the best ever! My wife still makes them like that! Squeeze off a biscuit, roll it in her hands and plop! Always turns out beautiful in my eyes! 🙂
Directions for: Buttermilk Biscuits
1: Sift all your dry ingredients together and combine well.
2: Cut in the shortening.
3: Knead just until mixture is combined. (Over mixing will result in hard biscuits)
4: Squeeze out a cat head size or roll out and cut with your biscuit cutter.
5: Bake in a pre-heated oven at 450 degrees for about 12 – 15 minutes checking often!
6: Serve hot with your favorite meal!
Don’t forget the butter and jam! 😉
Note: How to make Buttermilk
1: Measure 1 cup of milk. Measure 1 tablespoon of lemon juice or white vinegar. Combine the milk and lemon juice in a small bowl or glass and mix well.
2: Let stand 5 + minutes at room temperature.
3: Use this buttermilk mixture as you would buttermilk in your recipe
Check out our other Biscuit Recipes on the Blog by clicking below:
Biscuit photo above provided by “Elsie I ~ on Flickr Commons”.
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We hope you have enjoyed our recipe for Buttermilk Biscuits from scratch. This is truly the old way of making them! If you make yours different we would love to hear from you. If you have a recipe you would like to share with us please use our “CONTACT US FORM” .
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