Thanksgiving morning almost always started with a batch of homemade buttermilk biscuits for breakfast. This recipe has been passed down through at least four generations of my family, with minor adaptations that I have made over the years to modernize and simplify it. Of course, I make biscuits throughout the year, not just at the holidays. When I make pot pie, either using turkey leftovers after Thanksgiving or a traditional chicken recipe, this biscuit recipe becomes my topping.

2 cups flour

½ teaspoon baking soda

3 teaspoons baking powder

½ teaspoon salt

1 tablespoon sugar

2 tablespoons cold shortening (I keep mine in the refrigerator)

1 cup buttermilk

Sift all dry ingredients together. Cut in the shortening using a pastry blender or fork or two knives criss-crossing until crumbly. Add buttermilk and stir until combined. Flour surface and knead dough. Pat down and cut with round cutter. Place biscuits on well-greased sheet. For soft and fluffy biscuits, please them close together and touching. If you prefer crustier biscuits, space them about a half-inch apart. Top each biscuit with a dab of butter. Bake at 425 degrees for 15 to 20 minutess until browned.

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Written by Chef John O'Neil

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