I feel like we've been having a lot of excuses lately for being slack on posting. Nonetheless, our excuse this time is that we've both been out of town. Michael was in Savannah for a bachelor's party all weekend and I was in Nashville for the Country Music 1/2 Marathon. It was my first time to Nashville and I loved it, such a fun town! I could definitely live there for a few years. . . If any of you guys are runners, I recommend that race next year. It's hilly, but really fun - lots of bands along the course and great fan support. Plus you can celebrate at all the honky-tonk bars afterwords :)
So this recipe is one my Dad learned from his Mom, who learned from her Mom and so on. Everyone in the family just kind of makes it - no recipe following. I think my Aunt's, Dad's, and Grandma's all taste differently - everyone puts their own special touch on it. When I was home for Easter, I decided it was time I learned the family tradition. I'd say I did more of watching than actual participating - maybe next time I'll try to conquer it :) I got my Dad to give me an estimate of what he uses (though he just goes by 'feel') so the ingredients below are not precise. Once I start making it on my own, I'll try to come up with more of an exact recipe. If you try the one below, let me know how it turns out!
These are delicious right out of the oven, or reheated with some butter or fresh jam. Enjoy!
- 3 cups all-purpose flour
- 2 tbsp. baking powder
- 2 pinches baking soda
- 3 tbsp. shortening
- 2 cups fat-free buttermilk
- Preheat oven to 450F.
- Mix dry ingredients together in a large bowl. Mix in shorting with a fork. Add buttermilk, a little bit at a time until evenly mixed.
- Spread out dough with hands on a floured counter-top, just until about an inch thick.
- Use a 4-inch biscuit cutter (i.e. evaporated milk can) to cut out biscuits. Place on a baking sheet. Bake until browned on tops, about 10-12 minutes.