Last Minute Southern Style Buttermilk Biscuits

I also make these biscuits for holidays when we need dinner rolls. There is something about a home-cooked biscuit that is so much better than the ones you can buy in the store or pop out of a can. They get gobbled right up! Check out what they are saying about this recipe over at The Pioneer Woman:

“Just a good Old Fashion biscuit!”

There really isn’t a whole lot that is special about these biscuits, and that’s what makes them so great. Just good Southern style cooking.

 

Ingredients

2-1/3 cups Whole Milk

3 Tablespoons Heinz White Distilled Vinegar

6 cups Martha White Self-rising Flour, Plus More For Kneading

1-1/2 teaspoon Morton Salt

3/4 cups Lard (OR Butter OR Shortening OR A Combination)

Melted Salted Butter, For Brushing

 

Instructions

(Important note: You may substitute 2 1/2 cups buttermilk for the milk/vinegar mixture.)

(Important note #2: If you use salted butter instead of shortening/lard, decrease the amount of salt you add.)

Preheat the oven to 475 F.

In a measuring pitcher, combine milk and vinegar. Stir together and set aside for 10 minutes. Note: You can use 2 1/2 cups buttermilk instead of the milk and vinegar if you have some on hand.

 

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Quick Tip: Toss in some shredded cheese for a new flavor.
Thanks again to The Pioneer Woman for this stress-free recipe.

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