RECIPE: MOM'S TRADITIONAL SOUTHERN BUTTERMILK BISCUITS

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

DIRECTIONS:

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.

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RECIPE: EASY THREE INGREDIENT WHIPPING CREAM BISCUITS

These are fast, easy and delicious biscuits that work for breakfast or even as a dessert when you serve them toasted with a scoop of ice cream and some fresh fruit. I often use them for strawberry shortcake because they're fast and easy.

NOTE: If you don't have self-rising flour, you can use all-purpose flour. Simply add 3 teaspoons baking powder and 1 teaspoon salt to 2 cups all-purpose flour.

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EASY WHIPPING CREAM BISCUITS

Prep Time: 15 minutes   Cook Time: 12-15 minutes

INGREDIENTS

2 cups self-rising flour plus 2 tablespoons, reserved

1 cup heavy whipping cream

Pinch salt

DIRECTIONS:

Preheat oven to 450 degrees F. 

Line a baking sheet with parchment paper. Mix all ingredients together just until moistened. Using the reserved flour, dust the work surface. Turn the dough out. Knead 2 times only, folding the dough over on top of itself. Flour the rolling pin and roll out the dough to about ½ inch thickness. Flour a biscuit cutter and cut out circles or cut the dough into squares. Place on prepared sheet. Make sure the edges barely touch as you place them on the pan. That way, they will help each other rise. Bake for 12-15 minutes or until golden brown.

Makes about a dozen.