Big Mama’s Biscuits
My big mama’s biscuits have always been a staple in my life. Every visit to Winona, Mississippi is complete with biscuit breakfasts every morning Whenever she visits us in Chicago, she also makes biscuits. I can’t think of any other food in my family that has such a rich history.
Servings 12 biscuits
- 4 cups self-rising flour Big Mama's brand of choice is Martha White
- 2 heaping tablespoons shortening
- 1 tablespoon granulated sugar
- 1 cup buttermilk
- Melted butter
Preheat oven to 400 degrees.
Add flour and sugar to medium sized bowl and mix to combine. Create a well in the center of the flour mixture.
Add shortening to the middle of the flour and begin cutting into the flour.
Next, add buttermilk to the biscuit mixture and begin working together with your hands to bring together. There will be some flour left so don't worry about this.
Turn the biscuit mixture onto a kitchen board. Work together with your hands on the board until a dough consistency forms and add flour as/if needed.
Using a floured rolling pin, roll out the dough to preferred thickness of 1/3-2/3 inch. I prefer about 1/2 inch thickness.
Cut biscuit dough into circles using round cutter or back of a can.
Place cut biscuits onto greased baking pan.
Bake biscuits for about 12 minutes or until they have risen and are nice and brown. Watch the oven and take them out once they are browned to your liking.
Brush melted butter on the tops of biscuits and serve warm.
Calories: 168kcal | Carbohydrates: 32g | Protein: 5g | Fat: 1g | Cholesterol: 2mg | Sodium: 21mg | Potassium: 68mg | Fiber: 1g | Sugar: 2g | Vitamin A: 35IU | Calcium: 29mg | Iron: 0.4mg