One of the most memorable times I shared with my great-grandma Lucille, was watching her make her famous biscuits. She always kept her biscuit container stocked with the best biscuits ever. She strategically kept the container on top of the ice box so that her grands couldn’t get to it and devour them without approval. Every time I walked by I would think of a way to steal one without getting caught. Then I remembered that I needed to heat the cane syrup that accompanied the biscuits. There was no way that could be done without her knowing.
There are only a couple people in my family who have attempted to recreate her recipe. I’m pretty sure my Aunt Janell, her daughter, is the only person that will come close to making them the exact same way, but I think my version is pretty awesome. These biscuits aren’t your typical pretty, perfectly risen version. She was not concerned with their appearance but rather how you felt when you ate them. The taste ruled!
The recipe is super easy but technique is key. When mixing the shortening in, do it in a freezer and with your hands. My grandma didn’t use a pastry cutter so I don’t use one either. For this reason, I start with a fork and then finish with my hands in the freezer to keep the shortening from getting soft. Yes, I stand in the freezer with the door open. 🙂
Make these babies for your next breakfast with some creamy grits and bacon. If you can find cane syrup, nuke it for 15 seconds and dip the biscuit in the warm syrup. Thank me later!
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoons baking soda
2 teaspoons sugar
1/2 teaspoon salt
1/2 cup shortening or 1 stick of butter
1 1/4-1/2 cups of buttermilk
Cast iron skillet
Preheat oven to 425. Place the cast iron skillet in the oven. Mix the flour, baking powder, baking soda, sugar, and salt. Place the bowl in a freezer and cut in the shortening or butter with a fork. After the shortening is mostly incorporated, finish mixing in the shortening with your hands until all the flour and shortening is mixed together. Take the bowl out of the freezer and mix in the buttermilk. Start with a cup and increase to a cup and a half until you get the dough soft enough and it forms a ball. The consistency should be doughy but not sticky. Put the bowl back in the freezer for about 2-3 minutes. Take the dough out and place the dough on a floured surface and roll out to about an inch thick and use a biscuit cutter or a cup(this is what I use) to cut round biscuits. If you have left over dough repeat the steps to get more biscuits. Only do this once as you don’t want the dough to get warm. Take the cast iron out of the oven and put the biscuits in the skillet. Bake for 12-14 minutes until golden brown. Enjoy!