Growing up, we always had homemade biscuits, cornbread, or rolls with our supper. My mom would make these biscuits for supper most nights or for breakfast on Saturday. She must have made thousands of them; if her biscuit pan could only talk! There were always a few on the stove. We loved to split and toast the leftovers and drizzle them with honey for a sweet treat.
MOM'S SOUTHERN BUTTERMILK BISCUITS
Prep Time: 10 minutes Cook Time: 15 minutes
½ cup cold butter (one stick)
2 cups self-rising flour
¾ cup buttermilk
3 tablespoons butter, melted
Preheat oven to 450 degrees F.
Cut the butter into the flour using a pastry cutter or fork. Add the buttermilk. Stir just until moistened. Turn out onto a floured work surface. Flour rolling pin. Knead 3-4 times. Roll dough ¾” thick. Cut with a 2” circle biscuit cutter that you flour between each cut. Place on a greased baking sheet about 1/4" apart for fluffy biscuits. Separate them by 1" for a crisper biscuit. Brush with melted butter and bake for 12-14 minutes or until golden brown.
Makes about a dozen.