Grandma Wilkie's Buttermilk Biscuits
- Lisa Baughn
Grandma Wilkie's Buttermilk Biscuits spelled love, pure and simple. She was an extraordinary cook, a woman raised in the South, who brought a love of cooking to California in the 1940's. Famous in the whole family for her extraordinary biscuits and Chicken n Dumplins, we knew time with Grandma would mean food that was simple, country, yet utterly fabulous in it's simplicity! Nothing ordinary ever came out of her kitchen!
Grandma Wilkie's Buttermilk Biscuits were hidden in her nimble hands, not scrawled on a recipe card. Biscuits were something she made from scratch almost daily, without measuring, without thinking, just whipping out batch after batch of extraordinarily fluffy, tender, perfect biscuits by the dozen.
Grandma Wilkie was a dedicated Christian who prayed fervently for her family, her legacy and love for cooking lives on.
Be sure to follow her assembly directions exactly - perfected over decades of homemade biscuit making!
- 1 1/4 cup buttermilk
- 1/4 cup Crisco
Dry Ingredients
- 2 cups flour
- 1/8 teaspoon soda
- 1 teaspoon salt
Preheat oven to 450 degrees. Grease a cookie sheet with oil (I do believe Grandma Wilkie may have actually used bacon grease, although I never remember her biscuits tasting the slightest bit bacon-y!)
Sift dry ingredients together. Cut in scant 1/4 cup Crisco, mixing Crisco in until flour mixture is like coarse peas. Add 1 1/4 cups buttermilk and lightly mix. Knead on a floured cloth lightly - the more you handle the dough, the tougher it can come.
Cut biscuit dough with a glass dipped in flour and place on cookie sheet.
Bake in a 450 degree oven for 20 minutes.