You know, I don’t even know how a proper Southern lady such as myself made it to the age of 50 years old without having a go-to recipe for a nice, fluffy biscuit that didn’t begin buying a box of Bicquick, but there it is. I didn’t…
Until a few weeks ago, at least, when I found this one at food dot com. Now, I love a lot of things about the internet, but what I ADORE is that I can just google “best buttermilk biscuit” and POOFTHEREITIS or What is the word that comes after that word in that song and POOFTHEREITIS!
I never fail to wonder how exactly we existed before having that capability.
As I’ve probably mentioned, my Mom was a fantastic baker…a baker who
1. Didn’t have a recipe for anything she made
2. Wouldn’t have given it to you if she had…
BUT you were more than welcome to come sit in her kitchen and drink coffee and smoke and gossip and try desperately to estimate how much salt she was putting in and how long she was kneading and what temperature the oven was set on. When Mother was baking, it was a process…more like a ritual really. A delicate, wonderful ritual and at the end you got to eat yeast rolls as big as your head straight out of the oven, slathered with rich, creamy butter…and if you were her pupil for the day, you got to walk out with a tray or two of those head-sized yeast rolls for your family, PLUS sort of knowing how Elsie made her bread PLUS knowing who was PG (true story. my mother wouldn’t say pregnant. only PG. quietly under her breath).
Anyway, this is a recipe that I will definitely “hand down” to my kids so they don’t have to live the first half of their lives eating biscuits that either came out of a pop can or a Bisquick box.
OH, and the other part of not having a perfect biscuit is not having a perfect biscuit cutter.
But I do now!
Yep. That would be a teeny can that used to hold baby peas, which, as it turns out, is the absolute perfect size for a biscuit cutter. That right there is some southern ingenuity, folks!
Basically, what you are going to want to remember when you make these is that the dough is SUPPOSED TO BE SLOOPY. Don’t add flour til the dough is tight…just let it be sloopy.
Sloopy: adj. – Wettish, not dry.
Just be sure that when you turn it out on the counter to have a good dusting of flour down and you’ll be fine. Promise.