Buttermilk Biscuits
By Kim Morgan • May 26th, 2009 • Category: Bread
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A few months ago my grandson tugged on my shirt early one morning. He proceeded to tell me that he was hungry for “briskcus”. Unclear as to what he was saying, I asked him to repeat his request again. Still unclear we went another round or two when it dawned on me what he wanted. Oh, you want Mimi to make you “biscuits”? Yes, “briskcus”. Well, I am so glad that you like my baking; let’s go make some right now.
Proudly I went into the kitchen, thrilled that my grandson was appreciating Southern Biscuits and my cooking. So much so, that he was confident to make a request, despite only being 3 years old. We made biscuits and as always, he had fun helping out. They had to cool a bit, so waiting for “briskcus” was difficult. He enjoyed his with butter and jam spread over the light fluffy biscuits that morning.
Just a day or so later, he came to me with the same request which I happily went into the kitchen to repeat biscuit making. The third time I received the request for “briskcus”. I had to decline as I was late for work, promising to make them again when time permitted; especially since they were becoming his favorite.
It was then that his mother came into the room. He went running to her as he asked for “briskcus”. She said sure, what would you like? Uhhhhhhhhh, pop tarts! How about something else for “breakfast”? He answered that he wanted cereal for “briskcus”.
Something seemed off, and I told her the story of the biscuits we had been making and how cute he was for calling them “briskcus”. He isn’t saying biscuits, he is asking for breakfast. I was stunned of course, and a little inflated, since I was certain that he was requesting my cooking and just not any ordinary meal for breakfast. Oh, well….children enjoy hours playing pretend, so, I think I will follow suit. I am going to pretend that my grandson wants me to make “biscuits” for breakfast. Enjoy the biscuits warm out of the oven. Make sure that your biscuit cutter has sharp edges, and don’t twist when you press the cutter. If you do, they won’t rise as well.
Buttermilk Biscuits
2 cups all-purpose flour (White Lily is best or another soft wheat flour)
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
4 tablespoons chilled butter
1 cup buttermilk
Preheat the oven to 450 degrees.
In a large mixing bowl, whisk together the flour, baking powder and soda along with the salt. Add the butter which has been cut into 1/2tablespoon chunks and rub the mixture with your fingertips till it resembles a coarse meal. Slowly add the buttermilk, mixing with a large wooden spoon till the dough is soft and slightly sticky, being careful to not overmix.
Turn out the dough on a lightly floured board. Pat the tough into a round pressing out to a thickness off ½ inch. Using a 2″ biscuit cutter cut rounds and arrange on a baking sheet ½ inchs apart. Bake in the upper 1/3 of the oven for 12 to 15 minutes or until the tops are lightly browned. Serve hot from the oven with butter and jam.
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Kim Morgan is the aspiring writer, photographer & passionate cook of ayankeeinasouthernkitchen.com; she is currently cooking Southern food, one stick of butter at a time.
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What beautiful biscuits! So tall and light looking!
Cheers,
Rosa
These look unbelievable! You have one smart grandson!
“Briskcus” – Breakfast – they all sound the same to me. Glad to see this post. I have missed you. The “briskcus” look incredible.
Those are some good looking biscuits. I was curious to see what size biscuit cutter you used and see that it’s a 2″ one, which is about the size that I remember biscuits always being when I was growing up. It seems that–ever since Hardee’s and other fast-food restaurants started selling biscuits–the size has steadily increased until what used to be enormous “catheads” are now the norm. I still love the smaller ones myself.
That’s so cute that your grandson likes your cooking
I was so thinking about you today!! I’ve missed you!! Well, I’m gonna make your briskus, because I know my hubby will love me even more…
Hugs to you, my friend…
that’s a kid after my own heart. we need not be able to pronounce the name, we just need to open our mouths and chew.
Ah-ha. I’ve been looking for a decent biscuit recipe, and now it seems that I finally have one.
Such a cute story and I am sure he enjoyed his breakfast.
Your biscuits are just gorgeous! I really want to make good biscuits but I usually don’t. I need to work on that, especially since I have a story I want to tell…
I really like your story. Kids are so cute at that age!
Hey Kim! Well, if he wasn’t actually asking for biscuits before, I’m sure he will be in the future – these look heavenly!
Aha! Exactly what I needed to go with my chicken legs tonight!
I *always* have problems with my biscuits rising and part of the problem could very well be that I *do* twist my biscuit cutter. Wow – yours look perfect, of course, and now I’m looking forward to making biscuits again! Thanks for the tip =)
I have White Lily self-rising flour, so I’ll be making these soon! If you have that, it is quicker since you don’t have to add in the baking powder and salt. YUM! Your biscuits look good!
This is such a cute story! Thanks for checking out my blog
Hi, I love biscuits they are awesome, I have tried soooo many recipes and they never turned out right, until i ordered a book called Cookin Up a Storm by Ken and Janice Tate. Not sure if you want to give it a try but my family loves it.
Buttermilk Biscuits
Sift:
1 3/4 Cups of flour(white lily is my favorite and only, or their self rising-which is fluffier)
1/2 tsp salt
2tsp baking powder
1 tsp sugar
1/2 tsp baking soda
Cut in:
5tbsp butter or 1/4 lard or shortening
Add and lightly mix(25 strokes only):
3/4 cup buttermilk or 3/4 cup sweet milk
1tbsp vinegar (mixed in the milk)
Turn Dough onto floured board and knead gently for 30 seconds. Pat dough to a thickness of 1/4 inch. Cut with biscuit cutter. Bake on ungreased cookie sheet for 10-12 minutes.
Note: It is best to stack two cookie sheets, one on top of the other to prevent over-browning on the bottom of the biscuits.