I have heard before that the worst thing your husband can say to you is, “it’s just not as good as when my mom makes it…”. Well, in my case, my MIL is a true master when it comes to her Southern biscuits and I am honored that she has taught me her ways! I am definitely still working on making them as good as she does – it makes it tricky since she uses measurements like, “some flour” and “a little buttermilk”, haha – but I think I have at least gotten good enough to call mine “drool-worthy”! Don’t worry, to share with you, I’ve got some measurements that work really well and should make about 6 biscuits. I can’t wait for y’all to try these out!
INGREDIENTS
- Canola Oil
- Buttermilk, 1 c.
- Self-Rising Flour, 2 c. (personally, we only use Gold Medal brand)
- Small Cast Iron Skillet (a must!!)
DIRECTIONS
Preheat oven to 425 degrees, then grease your skillet with about 2 Tbs oil. You’ll want enough so that you’ll be able to completely coat your biscuits in oil and still have a thin layer in the bottom of the skillet. This is what makes them Paul Hollywood golden and crispy.
In a medium bowl, combine the flour and buttermilk with your hands and form it into a large ball. Its ready to start kneading when its nice and sticky on your hands. The dough can sense fear, stay strong.
Knead just until well combined. Careful not to over-knead.
Separate out less than a palm sized section, roll it into a ball, and then coat each one entirely in oil from the pan. Place each biscuit inside your pan around the outer edges…if you still have enough dough, you can even place one or two in the center.
Bake for 20-25 min, or until the tops are golden. Each oven is different so it is wise to keep a close eye on them until you get the feel for how yours will handle.
Serve with butter and your favorite jam or honey. Enjoy!
