My favorite breakfast as a child was biscuits and gravy, but let’s be honest — it wasn’t the gravy I was in love with. It was the biscuits, especially the tops. I would always save the tops of the biscuits for jam or even better honey butter.
My grandmother, in her later years, would use canned biscuit — and honestly, my mom would too, but she really preferred the homemade kind, and so do I. The canned biscuits are just too sweet.
So I present to you the biscuit recipe I found in her collection. (Please be sure to check my review/suggestions at the bottom of the recipe — unless you like a burning mouth.)
Buttermilk Biscuits
2 cups flour
½ teaspoon salt
4 teaspoons baking powder
¼ cup oil
1 cup buttermilk
Directions:
Preheat oven to 425 degrees.
Combine flour, salt, baking powder. Add oil and buttermilk. Stir until the dough forms into a ball. Cut out biscuits.
Place in greased pan. Bake at 425 for 20 minutes or until golden brown.
MAKES 5 BISCUITS!
REVIEW AND TIPS:
OMG these biscuits are TALL — crazy tall, even. Likely from the FOUR teaspoons of Baking Powder, and boy howdy do you feel that baking powder! After you eat the biscuit your tongue tingles/burns. I would suggest cutting the Baking Powder in half and adding some soda (like ¼ to a ½ of a teaspoon).
The oil makes this dough super easy to mix and roll out! Don’t worry about the lack of “cold butter”, I promise you these will turn out fine! You might even try melted butter.
Mom doesn’t say anything about rolling out the dough — but this is how I do it: When the dough pulls together go ahead and flop it on a bit of wax paper. Flatten it out with your hands and then fold it over itself. Immediately cut out the biscuits. Hello layers!
My mom used to use plastic drinking glasses to get a no-stick perfectly round biscuit — and if you don’t have a cutter that’s what I would suggest. Just make sure you push straight down, if you twist it the layers disappear.
