banner

Mama’s Buttermilk Biscuits

| October 28, 2013 | 53 Comments

Buttermilk Biscuits on Taste of Southern.com
Follow step-by-step, photo illustrated instructions for making these mouth watering Southern Buttermilk Biscuits.  We’re making them from scratch, just the way mama taught us years ago.  Only three ingredients are needed and we do it all by hand without using a cutter.  You can finally make biscuits you’ll be proud to serve.  Printable recipe included.

 

Buttermilk Biscuits, slider
Southern Buttermilk Biscuits Recipe:

When I get to Heaven, I suspect mama will be waiting for me with a big old pan of her biscuits somewhere close by.  What would I give to have another one of those?  It’s a happy dream for me for sure.

My mother passed away at age 72 and I can’t begin to imagine how many biscuits she must have made in her time here on earth.  Even though she said daddy taught her how to cook, I don’t remember him ever making biscuits, that was mama’s specialty.  She didn’t roll her dough and cut them out with a cutter either, they were all done in what many folks refer to as “cathead” style biscuits.  She pinched off a hunk of dough and rolled it out in the palm of her hand before placing it on a baking sheet and popping them into the oven.

Mama would make about two dozen biscuits for Sunday dinners.  We always had about 12-15 people each Sunday which included all the family and usually our preacher and his family.  Did I mention I ended up marrying one of those preachers daughters?  Must have been the biscuits.

When my wife and I opened a small restaurant later in life, mama got up around 3:00am and  made biscuits for us.  Everyone always talked about how good they were, something we had known for a lifetime.  When she had to have an operation for cancer, mama called us over to her house and we stood at her kitchen table as she showed me exactly how she made them.  Sure, I’d watched her do it but this was serious, one-on-one instructions.

The next morning at the restaurant, I made my first pan of biscuits and sold each and every one of them… and more.  From then on, I made biscuits at our little place and thankfully folks continued to talk about how good they were.  I’ve always said mama prayed her talent for making biscuits over to me because I never felt like she made them quite the same after that.  I just hope she would be proud that I’m passing this information along to you.  It’s the way she taught me to do them and  I do hope you’ll try them.  I’ll look forward to your comments further on down the page and hope you’ll share some of your biscuit memories with me as well.  Ready?  Let’s Get Cooking!

 

Buttermilk Biscuits, ingredients.
Mama’s Buttermilk Biscuit Recipe:  Three ingredients are all you’ll need.

 

Buttermilk Biscuits, preheat the oven.
You’ll need a good HOT oven so go ahead and preheat your oven to 500 degrees.  Yep, that’s right… FIVE HUNDRED DEGREES.

 

Buttermilk Biscuits, sifter with flour.
Begin by filling a sifter with Self-Rising Flour.  This is right at 4 cups of Flour.

 

Buttermilk Biscuits, sift the flour.
Sift all the flour into a large mixing bowl.  This is one of mama’s bowls.  Sadly, it cracked over the years but I still use it to make biscuits.

 

Buttermilk Biscuits, make a well in the center.
Take your hand and move the flour to the outside edges of the bowl, making a well in the center of the flour.

 

Buttermilk Biscuits, grab some lard.
Grab some Lard.  This is the way mama did it.  She just knew how much she needed.

 

Buttermilk Biscuits, lard measured out.
But, I figured you would want more exact measurements.  It measured out to 1/4th cup.  That’s all you’ll need.

 

Buttermilk Biscuits, add the buttermilk.
Add the Buttermilk right in the middle of the well.

 

Buttermilk Biscuits, squish it together.
Reach in and grab the Lard and squish it through your fingers.  This is the fun part and just like playing in mud when you were a kid.  Squish it good.

 

Buttermilk Biscuits, small lumps are OK.
Continue to squish the Lard between your fingers until it breaks down into small lumps.  Just keep working it with the Buttermilk and keep squishing.  It will only take about a minute if even that.  As a note, I keep my Lard and of course the Buttermilk in the refrigerator.  It doesn’t matter if its room temperature or cold from what I can tell.  It will warm up anyway once you start squishing it between your fingers.

 

Buttermilk Biscuits, ready to mix.
Place your fingers straight down in the middle of the bowl, all the way to the bottom.  It’s time to stir it all up.

 

Buttermilk Biscuits, start making circles.
Keep the tips of your fingers in contact with the bottom of the bowl as much as possible.  Start making small circular motions in the middle of the liquid and continue to do this, working in a little of the flour as you go.

 

Buttermilk Biscuits, work in the flour.
Think of this kind of like one of those rides at the state fair.  Your fingers are making small circles but your hand is also making a larger circular motion as it moves around the bowl.  You want to gather in just a little of the flour from the edges of the liquid as you continue to do this, working the dry flour into the wet mixture.  This whole process should take about one to two minutes to complete before you build it into a large ball of dough.

 

Buttermilk Biscuits, dough ball.
It’s not likely that you’ll use all of the flour but you will use a good portion of it.  Once you’ve about stirred out, you will have a large ball of dough in the bowl like this.

 

Buttermilk Biscuits, sprinkle on some flour.
Take a little of the excess flour and sprinkle it over the top of the dough.

 

Buttermilk Biscuits, knead the dough slightly.
Fold the dough over on top of itself a time or two as you gently knead it into a smoother package.  You’re still working a little more flour into it to take away some of the tackiness of the dough.  You will want it slightly tacky but not wet.  Turn the dough ball over, sprinkle a little more flour on top and knead it a time or two more.  This will take about 30-35 seconds so don’t over work it.

 

Buttermilk Biscuits, completed dough ball.
Work the dough just enough until it isn’t sticky and it’s fairly smooth on the outside.

CLEAN YOUR HANDS:  Before you move to the next step, you need to clean off all that dough that is sticking to your fingers.  Gather a handful of flour and step over to your trashcan.  Rub the dry flour all around in your hands and between your fingers.  The dough will start falling off and you’ll have clean fingers in no time.

 

Buttermilk Biscuits, put some more flour on your hands.
With the sticky dough off your fingers, get some more clean flour and dust both hands a bit.

 

Buttermilk Biscuits, shape the dough.
Gently shape the dough into a thick rectangular shape like this.

 

Buttermilk Biscuits, pinch off some dough.
Scoop some dough between your fingers and pinch off a ball of dough a bit larger than a golf ball but smaller than a tennis ball.

 

Buttermilk Biscuits, dough
Of course, you can make your biscuits as large or as small as you want them to be.

 

Buttermilk Biscuits, roll between palms of your hands.
Place the dough ball in the palm of your hands and roll it around just as you would in making a meatball or hamburger patty.  Start out with a little firm pressure and as it starts feeling sticky, lighten up on the touch.  This part may take a little practice but you can do it, hang in there.

 

Buttermilk Biscuits, shaped ball of dough.
You should end up with a round ball of dough like this.  Notice it’s pretty smooth on the outside at this point.  Rolling it around in your hands should smooth out any splits or folds in the dough.  If it has places like that, roll it around a little more.  Use a light touch and don’t press the dough together very hard.

 

Buttermilk Biscuits, roll in flour.
Drop the ball of dough back into the flour and roll it around just enough to lightly coat it again.

 

Buttermilk Biscuits, flatten it out.
Give the dough ball another quick roll around between the palms of your hands.  It will only take about one second to do this part then, flatten it out by pressing it just a little.  Again, this is pretty much like shaping a hamburger patty.

 

Buttermilk Biscuits, place in pan.
You will need to lightly grease your baking pan with a little lard or butter.  You can use a flat baking sheet or a cast iron skillet.  Just keep repeating the process of shaping the biscuits until you’ve filled the pan or run out of dough.  I prefer to have the sides touching as it makes the edges softer.  If you space the biscuits an inch or so apart on a baking sheet, they will have more of a crust around the edges as they bake up.  It’s a personal choice and up to you as to which you prefer.  Try it both ways and see which you like best.

I opted to bake these in one of mama’s old cast iron skillets.  It is of course my favorite and most treasured kitchen item.  When mama baked biscuits for Sunday dinner, she made about two dozen or more biscuits at a time.  She would bake those on large baking sheets instead of the skillet. I thought you’d like to see them in the skillet though.

 

Buttermilk Biscuits, press gently.
Use the back of your fingers and gently press down on the tops of the biscuits.  This will pack them in a little tighter and helps keep the centers from baking up uneven.  These biscuits are probably about half an inch thick at this point.

 

Buttermilk Biscuits, ready to bake.
Here they are… ready to bake.  Place them in the oven but don’t go too far away.

 

Buttermilk Biscuits, bake at 500 degrees.
Yep, that’s 500 degrees.  Oven’s vary so you’ll want to keep a close eye on them.  After about 8 minutes, start sneaking a peak at the tops of the biscuits.  Don’t open the oven door all the way but just enough to see them.  They should have risen up nicely and will start to brown around this time.  Since the oven is so hot, they can burn really easy.  Once the tops turn a light golden brown all over… they’re ready.

CAUTION:  No matter what you’re baking biscuits in, the pan gets really HOT.  Especially a cast iron skillet.  You’ll need much more than a towel or a pot holder to remove a cast iron skillet from a 500º oven.  Trust me on this one.  You’ll also need a good spot to sit the pan once it comes out of the oven.

 

Buttermilk Biscuits, brush with butter.
Right after you take them out of the oven, brush the tops with some melted Butter.  Let it run down around the edges and in between the biscuits.

 

Buttermilk Biscuits, cover with a towel.
Cover the hot buttered biscuits with a clean towel and just let them rest for a few minutes or until you’re ready to serve them.

 

Buttermilk Biscuits on Taste of Southern.com
Look good?  Serve them up warm and  Enjoy!

 

Buttermilk Biscuits, enjoy.
Biscuits are good about any way you would like to serve them.  I do hope you’ll try making biscuits the way mama taught me to do them.  I think you’ll find it to be one of the easiest ways to make delicious biscuits that you and the family will enjoy many times over.  Don’t let it intimidate you, you CAN do it, even if you’ve never tried, or even if you’ve failed numerous times before.

What are some of your fondest memories about biscuits?  What’s your favorite thing to enjoy with them?  I do hope you’l try these and I look forward to you sharing your memories and comments below.  I’d also like to invite you to check out my step-by-step, photo illustrated recipe for making Sweet Potato Biscuits here on Taste of Southern.  Those are pretty awesome as well.

Be Blessed!!!
Steve

..

 

Mama’s Buttermilk Biscuits

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 8 - 10

Mama’s Buttermilk Biscuits

Follow step-by-step, photo illustrated instructions for making these mouth watering Southern Buttermilk Biscuits. We're making them from scratch, just the way mama taught us years ago. Only three ingredients are needed and we do it all by hand without using a cutter. You can finally make biscuits you'll be proud to serve. Printable recipe included.

Ingredients

  • 4 cups Self-Rising Flour, sifted
  • 1 ½ cups Buttermilk
  • ¼ cup Lard

Instructions

  1. Preheat oven to 500ºF..
  2. Lightly grease a baking pan or skillet with lard or butter.
  3. Fill a sifter with flour, about 4 cups. Sift flour into a large wide bowl.
  4. Make a well in the middle of the flour with your hand.
  5. Add Lard
  6. Add Buttermilk
  7. Squish the lard and buttermilk together with your fingers until lard is in small clumps.
  8. Place fingers straight down into the center of the bowl and start making small circles.
  9. Continue to stir, in small circles, while gradually working in flour from the sides of the bowl.
  10. You’ll work in most of the flour but probably not all it.
  11. Sprinkle the dough ball with more flour and fold dough over on top of itself a time or two.
  12. Knead the dough only a few times until it’s fairly smooth then shape into a rectangle.
  13. Clean any dough off of your hands before proceeding.
  14. Flour both hands prior to starting to shape and form the biscuits.
  15. Use your fingers and pinch off a section of dough just a little larger than a golf ball.
  16. Roll this ball in the palms of your hands to smooth it out using slightly firm pressure at first and then lighter pressure as it becomes a bit sticky again. Try not to over work the dough at this point.
  17. Drop the ball back in the flour and coat lightly with flour.
  18. Roll the ball in the palm of your hand another second or two and then flatten it like a hamburger patty.
  19. Place the biscuit dough on your greased baking sheet or in a cast iron skillet.
  20. Sides should be touching for a softer biscuit edge or separated one inch for a crispy edge.
  21. Repeat the process until the dough is used up or your skillet is filled.
  22. Use the back of your fingers and gently press down on each biscuit.
  23. Place the pan of biscuits in the preheated oven and bake 8-12 minutes or until lightly browned on top.
  24. Use caution because the pans are hot as you remove the baked biscuits from the oven.
  25. Brush melted butter on top of each biscuit.
  26. Cover the biscuits with a clean towel and let rest for a few minutes prior to serving.
  27. Serve while still warm and Enjoy!
http://www.tasteofsouthern.com/mamas-buttermilk-biscuits/

 

Your Comments:  Do you make your own biscuits from scratch?  Have you tried and just given up because they never turn out right?  Do you have memories of your mother or grandmother making biscuits?  I’d love to hear your comments about our Buttermilk Biscuits Recipe.  From the response we received from posting this recipe on the Our State Magazine website, a lot of folks have great memories of homemade biscuits from their growing up days.  What are yours?

It will only take a minute or two for you to share your thoughts and comments with us.  And, if you give the recipe a try, be sure to let us know how it turned out for you.  Make any changes to our recipe?  Your comments could help someone else to decide to try the recipe.  I do hope you’ll come back and let me know how they turn out for you.  Please know that all of our comments are moderated.  That just means that I personally read each and everyone of them before they are approved for our family friendly site here on the Internet.  I also respond to as many of your comments as possible, so be sure to check back soon for my reply.  I’d greatly appreciate it.

Sign Up for our Free Newsletter:  While you’re here, be sure to sign up for my FREE Newsletter.  I try to send out a short reminder each time we post a new recipe here on Taste of Southern, or anytime anything else of importance takes place.  It’s just a brief note to encourage you to check back with us and I promise I will not fill up your Inbox with a bunch of Email.  It only takes a minute and you’ll find the Sign Up box below, or in the top right hand corner of each page here on our website.  Let me just say Thank You in advance for doing so and if you’ll tell your friends and family about us, that will be good as well.  I’ll look forward to hearing from you.

Be Blessed!!!
Steve

..

Tags: , , , , , , , , ,

Category: Breads

About the Author ()

Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

Comments (53)

Trackback URL | Comments RSS Feed

  1. Rob says:

    Steve, I am sure you have tried this so help me out. What is best way to make a bunch and freeze to save some time in the am? I have tried couple different recipes and none have worked for us. They are always really flat. I will be trying a skillet of these tonight!

    Thanks

    • Steve Gordon says:

      Hi Rob, I’m sorry to report that I haven’t tried to freeze any of the biscuits. They’re pretty quick for me to make, so I always make them fresh. I have kept some leftover one’s in the refrigerator for a day or two, but never froze any.

      It’s my understanding the biscuits made with baking powder freeze the best. These don’t have any. Still, I’d bake them as directed until they rise and just start to get a little color on top. Take them out, let them cool, then freeze them. When you were ready to use them, just pop them in the oven straight from the freezer. Bake them until done and enjoy. I think I’d try this route first. Let me know if you do freeze some this way and how they turn out for you. I’d be interested to know. I appreciate your question, and your visits. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

      • Tiffany Kelly says:

        Steve,

        My biscuits were horrible…. TIL NOW. I want to know how the recipe can be increased for larger batches. Thank you.

        • Steve Gordon says:

          Hi Tiffany, I’m happy to hear you like our Buttermilk Biscuit recipe. You could double the recipe, but I wouldn’t go any larger than that. If you get too large of a batch, you’ll overwork the dough and the biscuits will turn out tough, and might not rise as well. The more you work with it, the quicker you’ll be able to make them. I hope this helps. I do appreciate the question, and I’m thankful you’ve found Taste of Southern. Thank you for your visit today, and be sure to stop by again for another visit… real soon. Be Blessed!!! -Steve

          • Tiffany Kelly says:

            Thank you. They are not perfect but they are much better than my previous attempts. I’ve literally made a batch daily since finding your recipe so I to work on rolling them out properly by hand.

  2. Mary Wise says:

    Good evening! Found this site by accident trying to find a recipe for buttermilk biscuits made with lard. So glad I did! I’m born and raised in Georgia and have been cooking “southern” my entire life, but I’ve always had a problem when it came to biscuits. I made your recipe for your momma’s buttermilk biscuits without changing a thing and they turned out phenominal! Finally!!! I can make biscuits that don’t put your eye out if you throw them at somebody. These turned out so light and fluffy and taste oh so good! Thank you so much for sharing your momma’s recipe! She sounds like she was a really good momma and I know you must miss her a great deal. Will definitely try more of your recipes!
    Sincerely,
    Mary
    Savannah, GA

  3. Deena says:

    I made 2 pans (cast iron skillet) of these biscuits and they turned out soooo yummy!! I’ve made some good biscuits, but these by far, are the best! Thank you for your recipe! :)

  4. Buddy says:

    Hello Steve I am a southern man from Mississippi but relocated to Pennsylvania 26 years ago. But I still remember my mothers cat head biscuits for breakfast or any time for that matter. My question is can you use sweet milk instead of buttermilk? I don’t recall my mom using buttermilk. And also as much as I would need I need to buy at least half gallon and trust me up north there isn’t a big call for cooking with buttermilk. Also will it change the flavor of the biscuits that I’m trying to reproduce ?

    • Steve Gordon says:

      Hi Buddy, Thank you for the question. You can make a pretty easy substitute for the Buttermilk using a little vinegar and regular milk. Add ONE TABLESPOON of white vinegar to one cup of sweet milk. Give it a stir, then let it sit for about five minutes, and you’ve got your Buttermilk. Use it in the same proportions as any recipe calls for when you need Buttermilk. And, they say lemon juice will do the same, if you don’t have the white vinegar. Haven’t tried it, but I understand it works just as well.

      I do hope you’ll try our Buttermilk Biscuits, and I’ll look forward to hearing how they turn out for you. I appreciate your comments and hope that you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  5. Camille says:

    Greetings from Arkansas!! I really enjoyed reading the story about these biscuits. I made them tonight, but for some reason they did not turn out for me. I am sure it is me, and not the recipe since it has gotten rave reviews. For some reason mine were really flat and never got fluffy. They seemed doughy after baking well over ten minutes. Do you have any suggestions? I am still learning when it comes to cooking. I am a young mom and I have been teaching myself to cook. I am doing really well, but for some reason I am not the greatest at bread making. I have tried many times, but I will not give up. I want my kids to grow up with memories of their mothers good home cooking. I am all about home cooked meals and I am determined to not give up. I have had much success with slow cooker meals and sauces made from scratch. I just hope to improve my baking skills one day. Thanks so much for the recipe! I hope to try it again with some tips.

    • Steve Gordon says:

      Hi Camille, I like your determination, and the best advice I can give is to just “keep at it.” The more you try to make our Buttermilk Biscuit recipe, or any others for that matter, the better you’ll get. Keep on trying! Make sure you’re using a good flour, not sure what’s available to you in your area. Also, work the bread with a soft touch, so as not to overwork the dough while you’re mixing it all together. You might also want to purchase a decent oven thermometer to make sure your oven is baking at the temperatures it says it is. But again, just keep trying. You can do it, and the kids will always be proud of you.

      I’m thankful you’ve found Taste of Southern, and that you’re willing to try our recipes. I do appreciate your visits and hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  6. kitty says:

    Hi, I’ve tried yr recipe for the first time and it turned out great! I’ve tried other recipe before but fail, over worked on the dough. when I found yr recipe, I love it because it’s simple and easy to follow. my husband loves them. I haven’t tried again yet but hope to be able to create the great one as my first time, Tx for sharing this. I have one question if I may, I have some flour left from this and felt a waste to throw away, I tried adding lard and buttermilk hope to do a few more but couldn’t, any thought on how not to waste the flour?

    • Steve Gordon says:

      Hi Kitty, I’m happy to hear you jumped right in and tried our Buttermilk Biscuits. Mama would be happy to know you made them, and that they turned out well for you. I am too.

      In the older days, folks made their biscuits in a wooden bread bowl. They made bread so often, they would just sift the leftover flour and leave it in the bread bowl until they made the next batch, which was usually at the next meal. After you make them a few times, you’ll learn a little more about how much flour to use, so you will not be wasting as much, if any at all. You could make a slight adjustment in the amount you start with after that.

      If I’m going to be baking something else soon, I’ll often sift any leftover flour and reserve it for the next recipe. This takes out the lumps an reserves just the flour, but I wouldn’t want to let it hang around for much more than a day or two after making a batch of biscuits with it. I hope this helps.

      I’m thankful you’ve found Taste of Southern, and tried our recipe. I do hope you’ll try some of the others, and that you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  7. Becky says:

    My mother made fabulous biscuits because she grew up on a farm in NC in the ’20’s and ’30’s with seven hard-working brothers and she, her sister and her mother made biscuits twice a day. She said sometimes they made biscuits and cornbread for the same meal. I learned a lot about cooking from her but I have never been able to make a decent biscuit. I watched her sqeeze of a hunk of that dough and roll it in her big hands many times but I never could duplicate it. I never get them to rise like hers. I am going to try this with this hot, hot oven temperature and see if I can finally make a good biscuit. Thanks.

    • Steve Gordon says:

      Hi Becky, I’m thankful you found Taste of Southern, and Thank You for sharing your comments with us. I do hope you’ll try our Buttermilk Biscuit recipe. You just have to stop telling yourself that you “can’t” make biscuits, and start telling yourself that you CAN make biscuits. You can do this, I know it. I think you might just be trying too hard. Give them a light, gentle touch, and you’ll be fine.

      I’ll look forward to hearing your success story with biscuits. Keep up the good work. Thank you for your visit, and be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve

      • Ron Dolen says:

        I may have overlooked it but I didn’t see an amount for the buttermilk in the biscuit recipe

        • Steve Gordon says:

          Hi Ron, You’ll need about 1 and 1/2 cups of Buttermilk. It’s listed in the printable recipe at the bottom of the step-by-step instructions.

          I do hope you’ve tried our Buttermilk Biscuits, and that they turned out well for you. Thank you for your question, and be sure to visit with us again… real soon. Be Blessed!!! -Steve

  8. Donna Frey says:

    Hi….I have been searching & baking biscuits for 30yrs!! I have never found a recipe even close to what my Grandma would make. She had this cabinet, and in one of the drawers there was flour, and never measured. I know she added buttermilk and lard, but I have never been able to replicate her biscuits. She’d throw those together in a minute, and they melted in your mouth!!!! Thank you so much for this recipe!!!! It is exactly what she made….I wanted to cry when I pulled them out of the oven and they actually browned, something I could never get my biscuits to do. They are fabulous!!! Thank you so much. You’re Awsome!!!!

  9. Gail Latham says:

    This is exactly the way my mama made her biscuits and of course I learned from the best and make them like this, too! This is the first time I have ever seen a recipe that instructs one to squish the lard into the buttermilk and then work in the flour as you instructed! That is the way my mama and now I have always done it! I have always wondered if anyone else did it that way and now I know. So glad I discovered Taste of Southern and I will be subscribing to your newsletter.

  10. Erik says:

    What an inspiration! Thanks for the laughs and the cries.

  11. Marce in Tacoma, WA says:

    Have been so deeply touched by reading the recipes and stories on your site. So-o-o glad I found it. I have cancer and expect to go to be with our dear LORD before too long. (I’M 62) Have ended up with a few of those “Meals on Wheels” since my youngest daughter (age 39) doesn’t cook much. Today, she heated up and brought me a “meat loaf dinner” that was so-so. She said it reminded her of when she was younger and I sometimes used to buy frozen TV dinners to have on hand for those days when time was just too tight to cook a good dinner. Her favorite was Salisbury steak, mine too, though it really was not all that great – it was just one of the best tasting cheap ones out there that a working mom could afford. So I told her that I would go online and look up a recipe for it to help her fix tonight. The chemo I am on keeps me from eating/drinking/touching anything that is fridge/freezer cold, so she will be mixing up the meat. But I will be doing the biscuits to go with the gravy. She doesn’t eat “wet bread” but being raised in the south, you just can’t have gravy without biscuits to sop it up! So of course I just had to look up YOUR recipe to go with the steak and gravy.

    My mother was born in 1918 in Illinois and moved to Orlando, FL when she married my dad the year of the big Ohio flood. (1930s) She made EVERYTHING from scratch including egg noodles, but she was very stingy with her recipes and never taught me. I would sneak around and try to watch her – she never measured anything, so I learned how much a handful was, or a pinch. I still cook that way when I have the energy. Her biscuits were as light and fluffy as the crescent rolls that Pillsbury sells – so flaky. Have never been able to duplicate it. After reading and viewing your photos, I am obviously overworking the dough. Mine are good, just not as flaky as moms. She used all-purpose flour, salt, baking powder, then stirred real well to get that powder really well mixed in. She made a well in the center and poured in buttermilk, then a little Crisco oil. She mixed it up using all the flour and not much working of the dough now that I think about it, then she pulled it out onto a floured board, dusted it with flour then cut it with a glass. She baked hers in a glass or metal pie plate with a little oil poured in, placing them in and then turning them over so both sides were coated. I do remember she baked ‘em hot, at 475 degrees for about 10-12 minutes. And they were ALWAYS perfect. We had homemade buttermilk biscuits and gravy at almost every meal. Her gravy was always a mix of buttermilk and water, poured over flour she had cooked into whatever pan drippings there was from the meat cooked that night, then she added salt and pepper. No fancy herbs, just good home cooking. And of course, like you said, always fried chicken on Sunday after church. My mom fixed it like yours, just salt, pepper flour and oil.

    So we are having salisbury steak and gravy with mashed potatoes, salad and daughter wants broccoli (though I would prefer some nice cooked greens), and of course biscuits. Had to laugh about “Julie” who is also up here in the northwest from the south. There are very few places up here to go eat that know what good southern food is like. Thank you, thank you and thank you again. God bless and keep you and yours always in the palm of His gracious hands.
    Sincerely,
    Marce
    (oh, did subscribe and will definitely be back)

    • Steve Gordon says:

      Hi Marce, All this talk about gravy and biscuits has made me hungry this morning. It’s already 10:00am here, and I haven’t had breakfast yet. I might have to make some biscuits today myself. (Smile)

      I’m very thankful that you found Taste of Southern, and I’m happy to know that you enjoy our recipes and ramblings. I appreciate your compliments.

      Thank you for sharing your memories of your mom and watching her cook. I trust you are sharing your recipes with your own daughter. She’ll never forget them.

      Salisbury Steak was my favorite TV Dinner also. I must admit that I’ve had a few of those in my life as well. I think it was just the gravy that sort of masked the taste of the mystery meat that made up the so called “steak.” I’ve tried not to buy those any more though.

      My mom underwent Chemo herself. I remember just sitting and looking at her, head hung down, as she was obviously going through some tough times. Thankfully, she pulled through it and shared many more years with us. I’ll always be grateful for that time. She was very a very special lady.

      62 is just a youngster. I can appreciate your courage and I hope you’re fighting this battle with everything within you. Promise us that you’ll never give up. God is still in charge and still in control. Always has been, Always will be. His word says “By his stripes, we are healed,” and we’ll keep praying and believing that promise for you. I’m sure you’ve heard the saying, “we all want to go to Heaven, we just don’t want to go today.” (Smile)

      You’ve made my day with your comments, compliments, and YOUR story. I do appreciate your visit, and I trust you’ll continue to stop by for many, many more visits… real soon. Be Blessed!!! -Steve

      • Marce in Tacoma, WA says:

        Thank you, Steve. He has done some really great things during this past year and made it much more bearable for me. I truly do not know how people go through everyday life, let alone something like this without Him. And no, I haven’t given up. It is all up to God and though the Drs and their numbers say I have a one in ten chance of surviving five years, I just remember Gideon and his battle against the numbers that the Lord made the victory His – numbers do not mean much to Him – He created them and can do with them as He wishes. Thank you for your prayers, that means a lot to me.

        The Salisbury Steak was AWESOME. BOTH my daughter and I wolfed it down – a new fav at our house now. She doesn’t like to cook and I have tried to teach her, but cereal, ramen, and hamburger helper type things is about all she wants to do.

        You have mentioned “mystery meat” a few times and so I thought I would let you know what it is – or at least what it used to be. I worked at a grocery store in the meat dept when I was 18 and watched them grind “hamburger.” They used the scraps of meat and fat left over from all the other cuts, then brought in these frozen three to four foot rolls of dark meat, about three inches across. These were thawed and cut up then added to the hamburger as it was put through the grinder a couple of more times. I asked what it was, and was told that it was beef from Argentina. They explained that it was stringy and tough and the only thing they used it in was hamburger. I never bought any of it, and still sometimes wonder what is in the hamburger I buy at the store. But maybe I don’t really want to know, right?

        I am sure many people have told you that you look like “Santa.” And a very sweet one at that, we just love your sense of humor. Keep laughing and cooking, Steve. And we’ll keep following you.

  12. Annette says:

    Exactly how my mama made them! They look absolutely scrumptious! I make them now and everyone loves them. I’m a Georgia Peach and loving the fact that great recipes like this are still being shared. Thank you!

    • Steve Gordon says:

      Hi Annette, It’s my pleasure to share the recipes. It’s always encouraging to hear that folks are trying them and enjoying them. Now, if we can just get more families back to the dinner table, we’ll be making some progress.

      I hope you enjoyed my story about how I came to be a biscuit maker. I recall that you mentioned that God gave you the cooking skills of your mom even after you didn’t grow up cooking with her. God is good.

      I appreciate your visits and all of your comments. Be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve

      • Mae Jackson says:

        Can I use Crisco instead of lard?

        • Steve Gordon says:

          Hi Mae, Many folks use Crisco to make biscuits, you shouldn’t have any problems with it. Let me know if you try it, and how the Buttermilk Biscuits turn out for you. Thank you for your question, and be sure to stop by and visit with us again… real soon. Be Blessed!!! -Steve

  13. Amber says:

    What a touching story! Are these the biscuits that you would put molasses in (you mentioned something about molasses and biscuits in your baked beans recipe)? I don’t use molasses very much…so do you just spread some on like jam, or is there something else to it? These look delicious! I’m definitely bookmarking your blog for future recipes to try :-).

    • Steve Gordon says:

      Hi Amber, Thank you for your comments. YES, these are the biscuits we’d often punch a hole in with our finger, then fill it up with Molasses. Or, you could split the biscuits open, add a pat of butter, then drizzle some Molasses over the top of that. It was good eating as a youngster, and I still enjoy it every once in awhile these days. I do hope you’ll try some of our recipes and let me know how they turn out for you. I appreciate the Bookmark. Did you signup for our FREE Newsletter? It’s a weekly reminder when we post a new recipe. Check it out. I appreciate your visit and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  14. Bebe says:

    This is the way my Mama always made biscuits! I’m originally from Fairmont, NC, now living in exile in Colorado. Thanks for helping carry on the traditional methods and tastes!

    • Steve Gordon says:

      Hi Bebe, I’m sorry you had to leave the great state of North Carolina. We’ll still let you back in anytime though. Ha! Thank you for your comments. Do you make your own biscuits? I appreciate your visit and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  15. Julie says:

    Hi Steve,

    I was looking for a recipe for salisbury steak, and found your web site. I am thrilled, since I grew up in the south, and live in the northwest now. I miss the southern food, and now I can make it, and enjoy the food I grew up to love. Can not wait to try the biscuits. Thank you so much for sharing with others.

    • Steve Gordon says:

      Hi Julie, It’s my pleasure to share the recipes. It’s just the good home cooking I was raised on. I’m happy to hear that you found Taste of Southern and do hope you’ll try some of our recipes. I appreciate your comments and trust you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  16. Nikkie says:

    I have been talking about my grandma’s biscuits for weeks. She passed away before I developed a love for cooking and my mom, her daughter is sick and not strng enough to cook. My grandma’s biscuits were made just like this. Can remember her using just lard, buttermilk and flour. I wondered why my grandma’s biscuit tops didn’t look like the other recipes…….then I remembered, she used lard and not butter. Can’t wait to try this…thank you!!!!!!

    • Steve Gordon says:

      Hi Nikkie, I’m glad you’ve developed a love for cooking. I’m happy you’re carrying on some of the old traditions. I do hope your mom is doing well and can give you some pointers along the way. Keep up the great work.

      I’m glad we could bring back a few memories for you with the recipe. Let me know how the biscuits turn out for you if you try them. Thank you for sharing your comments and do visit with us again… real soon. Be Blessed!!! -Steve

  17. Kevin says:

    Well done, Steve!

    Of the things I’d gotten my dad to teach me how to make before he passed away a few years ago, homemade buttermilk biscuits were the one thing I’d never gotten a lesson on; and I’ve regretted it all this time. I’d seen both my mom and dad make them a million times as a kid, but that was a long time ago.

    Fast forward to today, and your recipe was spot on. Nothing beats a good cast iron skillet biscuit, and your recipe was everything I remembered it to be from my childhood. Light, fluffy and just enough firmness on the underside crust. In a word – perfect, and they got good reviews from my family too! (FWIW, I used Crisco and baked at 475 deg for just a bit longer because of that.)

    God bless you and thank you for bringing a bit of childhood back!

    • Steve Gordon says:

      Hi Kevin, Thank you so much for sharing your comments and memories with us about the biscuits. I appreciate the compliments and I’m delighted that we could provide the recipe and bring back some great memories for you.

      I’m very happy to hear that you tried the recipe and that it turned out well for you. Keep up the great work.

      I do hope you’ll try some of our other recipes and that you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  18. Amanda says:

    Reading this recipe actually made me cry. In a good way. And I’m not much of a crier, but I feel like I met your mama just reading it. I’m gonna go make these biscuits as soon as my banana bread is out of the oven. Thank you for sharing your memories and method!

    • Steve Gordon says:

      Hi Amanda, You touched my heart today with this comment. It made my day, and I know mama would be just as happy. I do hope you tried the recipe and the biscuits turned out well for you. I appreciate your comments and your visit. I do hope you’ll find some other recipes that you’d like to try, and that you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  19. Betsy Williams says:

    So excited!!! Have always wanted to make homemade biscuits, but was reluctant to try (heard how hard it is and was afraid I would make hockey pucks). Surprise, surprise. Came out perfectly on my very first try.
    Can’t tell you how happy I am and looking forward to making another batch later today (buttermilk expires today). Looking forward to trying some of your other recipes. Thank you and God Bless!

    • Steve Gordon says:

      Hi Betsy, I’m thankful you’ve found Taste of Southern and happy to hear that your biscuits turned out well for you. Hopefully your comments will encourage someone else to try our recipe as well. Be sure to keep up the good work.

      I appreciate your visit and your comments. I hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  20. Barbara Reed says:

    Hey Steve,

    Can’t wait to try your buttermilk buscuits. I have always regretted that my Mama wasn’t able to teach me how to make her biscuits from scratch. She got too old and sick to make them anymore before any of us thought to ask her to teach us. Shame on us kids.

    Her yummy biscuits were baking powder buscuits, and she never measured anything. She tried to talk me through it a couple of times without success–hockey pucks. I gave up. It was a waste of good ingredients, not to mention the embarrassment.

    I have to tell you my eyes bugged out, my jaw hit the floor, my heart skipped a beat, and utter futility hit me once again when I saw the step with the hand full of unmeassured lard in your hand. Inside I was groanjng, “O noooo, not again!!!”

    Thank God I continued to the next step and saw the meassuring cup in your hand! Very funny, Steve! I had to take a break to laugh out loud from relief!

    I have to try it. You make it look so easy. I know from personal experience that it is not. But your step by step instructions have encouraged me to get back on my biscuit-making-horse even though many years have passed since my biscuit disasters have occured.

    With a grateful heart I thank you and accept this blessing. May God continue to bless you, Steve!!! –Barbara

    • Steve Gordon says:

      Hi Barbara, Thank you so much for sharing your story. I do hope you’ll give the Mama’s Buttermilk Biscuits recipe a try. You can make them, and you’ll be happy that you didn’t give up on trying. Just be sure to come back and let me know how they turn out.

      I fully accept the “blessing,” and hope that you will stop by for another visit with us… real soon. I’m thankful you found us. Be Blessed!!! -Steve

      • Barbara Pickel says:

        Hello Steve I wanted to thank you for sharing your recipe. My Granny and my Aunt Myrtle made the best biscuits in the world. They taught me when I was little and I could make biscuits by the time I was 12. However I stopped making them because of the big healthy eating movement when I moved up North, now I am back in my homeland and found that while I remembered how to make the biscuits I needed a refresher. The only difference you have here is that you use a small bowl to make them our family always had a Pre-sifted “biscuit bowl” at the ready with 5 pounds of self rising flour in it we just made the biscuits right in the bowl and then scooped out the top layer, anyway, after looking at your pics I jumped right back in there and made my Granny’s biscuits like a pro. Maybe she was watching over me

        Thank you

        • Steve Gordon says:

          Hi Barbara, Thank You for your compliments. It’s my great pleasure to share the recipes and I’m glad that we could serve as a refresher course for you in Biscuit Making 101. Smile.

          I enjoyed your story about the flour and the biscuit bowl. It’s always interesting to learn how other folks did stuff back in the day. I’m sure your Granny and Aunt Myrtle would be happy to know you’re back into biscuit making. Keep up the good work, and share your skills with someone else.

          I appreciate your visit and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  21. Jessie says:

    I was searching the internet for a boston butt cooked in the oven and came across your recipe and its cooking in the oven as we speak. I can’t wait. I decided to check the entire web site out, and I see my mamma’s biscuits. Wow I felt like crying. I stated looking at other recipes and it was like speaking with my mother. I will be using this site often.

    • Steve Gordon says:

      Hi Jessie, WOW, can you see me smiling? You just made my day!

      I’m thankful you found Taste of Southern and can’t wait to hear how you like our Pulled Pork BBQ in the Oven recipe. Please let me know how it turns out.

      Thank you for your comment on our Mama’s Buttermilk Biscuit recipe as well. Are you going to give it a try? I hope so. Let’s just hope we make our moms proud… OK?

      Thank You again, and I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  22. Nicole says:

    Hooray! A biscuit recipe! This would go great with the recipe for Sausage Gravy. I think I’ll whip them up together, but I have a quick question. Does the baking temperature need to be at 500 degrees? I know it may sound like a silly question when it’s written there in black and white, but my regular oven is temporarily out of commission and all I have is my electric roaster oven and its max temperature is 450 degrees. Based on your expertise, do you think it would still be possible for me to make it with a slightly lowered temperature than what is written here?

    Also, I’m with Karen Allen on getting a fried chicken recipe. I’ve always wanted to learn how to make it and you’re just the person I want to teach me how.

    :)

    • Steve Gordon says:

      Hi Nicole, You shouldn’t have any problems baking the biscuits at 450º. Just watch them and don’t let them burn, and you’ll be good. The high temperature helps the biscuits to rise quickly once they go into the oven, and they can bake out from there.

      Thank you for the compliment about the fried chicken. It’s also on my list and I hope to do it soon. Thank you again, I do hope you’ll visit with us often. Be Blessed!!! -Steve

  23. karen Allen says:

    Do you have a fried chicken recipe. We use to fry chicken after church every sunday ….any suggestions on how ..thanks

    • Steve Gordon says:

      Hi Karen, Thank you for your question. I guess I’ve put off adding a recipe for Fried Chicken. Mama had it every Sunday at our house when I was growing up. She would usually start it before she left for church, then finish it up when she got back. I don’t recall that she ever soaked her’s in buttermilk as so many folks seem to do. She would just salt and pepper the chicken, dredge it in flour and then fry it up in a large glass topped electric frying pan during the later years. She sort of alternated between that and the cast iron skillet, but she always made some mighty good chicken in my opinion. It was fried in lard, sometimes Crisco. My mother-in-law always did about the same but she always used the butter flavored Crisco.

      I appreciate the recipe request, I’ll try to get one up very soon so keep watching for it… OK? Thank you again for asking and I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  24. Meghan says:

    Glad to find this site! Have always wanted to try making biscuits. Mama’s are ok but always a bit hard, so Bojangle’s has become my biscuit of choice. She uses crisco instead of lard and seems to not have excess flour, I wonder if those could be factors? Will be trying these for sure :)If your recipe’s have been in Our State, they’re bound to be good!

    • Steve Gordon says:

      Hi Meghan, BoJangles makes a pretty good biscuit, no doubt about that. I’ve seen copycat recipes of their biscuits that include a spoonful of powdered sugar. Mama put granulated sugar in most of her vegetables, but she never added sugar to her biscuits. Maybe we should try it.

      I’ve seen lots of TV folks make biscuits without any leftover flour. I doubt that’s your mom’s problem, and the Crisco should work pretty good if you can’t find lard. She might be over working the dough a bit too much.

      I hope you’ll make some soon and come back and let me know what you think. I’ll be waiting to hear from you. Thank you for your visits and do continue to stop by often. Be Blessed!!! -Steve

Leave a Reply

*