Buttermilk And Cheddar Biscuit Recipe
Let’s fact it, we all try our hands at making our own homemade biscuits. Yes, going the store bought biscuit dough in can is a super easy way to make…but it’s just not the same. I’ve lived a huge portion of my life in Georgia, and if there’s one thing that southerners KNOW how to make is biscuits. There are two things that are engraved in our DNA: How to make Sweet Tea & Biscuits. There’s a catch to making biscuits, though. We really don’t measure things out…at all. We look at things and say, “Okay…I need jest a leetle bit mo’ buttermilk in dis thing right here.” We honestly just get out our flour bowl, grab our crisco, and buttermilk…and then go to town. Most of us will use White Lily self-rising flour, and others will use All purpose flour, and add in the baking powder and salt. I use the latter of the flour mixture.
I painstakingly tried to measure everything as I was going along. The biggest difference in making your own homemade southern biscuits in comparison to other biscuit recipes is this: We don’t take our biscuit dough to a flour surface and use a round cookie cutter to form our biscuits. The dough is pulled by hand, given a quick form by hand, and then placed on a cookie sheet or cake pan…and then we put it in the oven. It has to be known that for breakfast, we already have our sausage cooking in the oven in a cast iron skillet. At least, that’s what my momma used to do at 5 am every day before me or my brother took her to work.
Now, if you’re a TRUE Southerner…you will already have a jar of grape or strawberry jelly out in preparedness to smother on of your sausage biscuit. Nine times out of ten, it’s going to be grape jelly. I don’t know where that tradition ever got started, but you will find grape jelly offered with all sausage & biscuit breakfasts across the South.
Now that you have a little better understanding of my passion for a biscuit, let’s get to baking!
I hope you enjoy my recipe. Again, these ingredients are approximations. You might just want to test out your own flavors. I would recommend in keeping the buttermilk out of the fridge while your mixing your dough. You just might need a little bit more if its not quite tacky enough. Making biscuits is not an exact science, and I don’t care how many people tell you that it is. I feel, and so do my friends and family, that I make the best biscuits ever…but then again, so do many Southerners. I know that I can never match wits with my Granny or Momma. That’s a guarantee. They will kick my butt in a biscuit making contest without a doubt.
Well, get to cookin’ and I’ll be talking you all again soon! Don’t forget to subscribe to my email newsletter to receive great money saving tips, recipes and DIY crafts! Just click on the top right brown box that says, “Join Email List”!