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Moma's Buttermilk Biscuits Recipe

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This recipe for Moma's Buttermilk Biscuits is from Moma Theresa Kaye Tyson-Patterson's Southern Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 cups of Hudson cream self- rising flour
4 tbsp. shortening
3 cups of buttermilk

Directions:
Directions:
Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.

In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans (Optional). Pour batter into prepared pan. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Start out with 3 cups of Hudson cream self- rising flour and 3 tbsp. shortening, knead by hand mix then stir buttermilk into flour mixture until it becomes stiff and coated. Empty 1 cup of flour out on a hard clean surface. Pour mixture in center and sprinkle more flour over the dough and knead lightly. Pat out and cut out biscuits. Place on a bread pan covered with 1 tbsp. of shortening. Bake on 350 degrees for 20 minutes or until desired golden color.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20

 

 

 

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