My Homemade Biscuits

[Cook Chatty Cathy]

Pioneer Porridge sounds delightful- the perfect stuff to start off a day on these Frigid mornings! My grand loves her oatmeal in the mornings! Of course I add a little butter, smother it in brown sugar and pour on a little milk, who could resist? What you said about the flour makes perfect since, I have never really given it much thought before now, I will try sticking with the quality flours from here on out.
Yes sir ree Most Definelty some beautiful areas up here I don't even want to get started, after all this is a cooking forum! LOL
CCCathy

[jglass]

Thanks for sharing this.

[Cook Chatty Cathy]

BGrande!

Here's the easiest biscuit recipe in the world! Hope you find making them to be a SNAP

CCCathy

[Cook Chatty Cathy]

BGrande I also wanted to mention you can add shredded cheddar and a little garlic powder to the basic biscuit recipe and have biscuits just like Red Lobster serves!

[mrsjimmyp]

I have fond memories of my Granny teaching me to make homeade Buttermilk biscuits. She used her hands to mix em up and roll em out ! She had a special wooden bowl she used only for mixing biscuits in.
That's one thing that I learned how to do really well.....my son Dusty tells everyone...no one bakes bicuits as good as his Mom ! lol..

[Cook Chatty Cathy]

Here's my biscuit recipe IC!

[The Ironic Chef]

Cathy, you knew I would come searching for it. I make my biscuits the same way except I crowd mine into a greased cast iron skillet. A friend suggested I try it that way many years ago and it makes a major difference. I crowd them into the cast iron skillet. Press each top down gently in the center. Put a little pat of butter onto it and into the 500 degree oven. They rise up end are almost like a yeast dough by the looks of the finished product.
I remember when I first was given the recipe. Up here in the north east, Self Rising flour wasn't very easy to come by. I still can't get self rising corn flour. I had the hardest time getting to learn the right amount of milk to use. You southerners that have been doing this since birth have the touch. I would say that I use almost 3/4 of a cup of milk to the 2 cups of self rising flour.
As far as the sour dough starter goes. Did you add any baking soda to the flour since the sour dough is an acid? I believe you would if you use buttermilk, right?


I thought I'd share a photo of how mine look when they are done. Do they look familiar. I have to thank my friend from W. Va for training me on the art of baking them many years ago.

[Cook Chatty Cathy]

They look very familiar IC, I do mine the same way!!!!