Bloomsbury Biscuits

We are often times complimented on our biscuits.  They are just Southern biscuits cooked in my Grandmother’s iron skillet.  Maybe it is all the years of love (or the real butter) that makes them so soft and fluffy.   I tell everyone that I use the Pillsbury Southern Biscuit recipe.

  •  2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons butter, cubed (real butter)
  • 3/4 cup buttermilk, (more or less if needed)

In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal or Grandmother’s pearls.

Make a well with flour mixture and slowly add milk into the middle. Very gently mix the dough with your fingers and add milk when necessary.  Gently pat out dough onto a lightly floured surface to desired thickness.  Cut with small biscuit cutter.  Well, of course, I use Grandmother Sallie Rose’s biscuit cutter.

Generously butter the bottom and sides of  the iron skillet (you guessed it – Grandmother’s skillet) and place biscuits in pan. Bake at 350 degrees until fluffy and golden brown.

For some reason, everyone thinks there are secrets, so I have made up some:

Secret – Preheat the oven .

Secret –  Use very cold ingredients…I am so hot natured that my kitchen is always cold.  If yours is not…chill you ingredients in the freezer before you begin.

Secret –  Use very cold butter in the biscuits. It can be lard like Grandmother used, but I like butter.  If using butter, cut the cold butter into small cubes. Cut butter into the flour mix using two knives or a pastry cutter until crumbly.

Secret –  Use buttermilk if you like.  A table spoon of white vinegar or lemon juice will make real milk into buttermilk.  But, of course, you knew that because Grandmother told you.

Secret – Cold dough. Remember, a successful fluffy and light biscuit comes from keeping the dough cold and not handling it too much. The heat from your hands will melt the butter, so you must work fast, but with a very gentle hand and soft touch because you do not want the dough to get warm (translate: get touch)!

Secret – Folding. There is no “kneading” of biscuit dough.  If you think it needs it, you can fold the dough a couple of times as you pat it out.

Secret –  No twisting! Dip you biscuit cutter in flour.  Use a cutter about 2 to 3 inches in size.  So just press down and lift up – no twisting!! If you love flat biscuits…twist away as it will bind the edge of the biscuit and keep it for rising very well.

Secret – Butter the iron skillet a little more than you think it should be…bottom and sides.  Place the biscuits in the skillet…the biscuits love each other and they want to touch.

Secret – It takes practice to make good biscuits…Grandmother Sallie Rose said, “Practice every other morning and soon you will have it right.”