There’s just something… delicious about a good country biscuit that makes pretty much everybody smile. Could be the crumbly texture, or the way it just absorbs butter or the fact that you can use them in so many ways. We’re not sure exactly what it is, but we go pretty nuts for a good biscuit and this recipe pretty much has become the one we’ll tuck into the drawer and pull out at BBQ’s and block parties. When people ask we’ll tell them its our secret family recipe and it’ll be passed down for generations. As long as nobody knows how to use the internet, it’ll be safe. We got back from Jackson hole Saturday afternoon after a long 18 hours in 2 days (we stopped in Tahoe for the night) and didn’t hit any traffic until we got back into the Bay Area, where we promptly parked on the freeway. Amazing the kind of things you forget when your gone for a week, like traffic. Yay traffic. Being in Jackson Hole was an absolute blast, Eric got to take lots of pictures, Charisse got to relax and nobody got eaten by a bear, which was kind of disappointing. Well, not getting eaten was good, but not seeing a bear (or a bison, or an eagle or an elk or anything else for that matter). The only wildlife we saw was a little chipmunk and he wasn’t that interesting. Eric’s co-worker took a landscape picture with 3 bears eating an elk while 2 bald eagles flew overhead. Hearing that was pretty depressing, so we made more biscuits, which made us happy again.
Down Home Country Biscuits
What you will need
2 cups flour
1/4 shortening (think crisco, diet not required)
1 cup buttermilk
Set the oven to 500*, mix the flour and shortening, making sure to break down the shortening until it is well distributed in the flour
Incourporate the buttermilk with a fork but just barely.
Spread a good amount of flour on your work surface and turn out your dough. Gently kneed the dough and fold it seven or eight times then use a rolling pin to even it out to about an inch thick.
Using a biscuit cutter (or cup) cut out your biscuits, re-shaping the dough when needed until all the dough is used. Do not twist the cutter, this will seal the edges and the biscuits won’t rise correctly.
Arrange the biscuits on a baking sheet so they are just touching, brush with melted butter and bake for 8 – 10 minutes.
Adapted from Mamas Southern Cooking