Buttermilk Biscuits

I went to a very small high school.
It was one of those schools where you knew everyone, students and teachers.
I'm really glad that I had that kind of high school experience.
I'm sure that I didn't like it much back then,
but I am really grateful for it now.

The best part of attending a small school is small class size.
You really became a part of all of your classes and you were friends with everyone,
students and teachers alike.

One of all-time favorite classes in school was home-ec.
I took them all.
Yes, I took all of the college prep classes,
but home-ec was always my elective.
I LOVED IT.

The two teachers who taught all of our classes were Mrs. Sweet and Mrs. Littleton.
They were awesome.
I still remember them teaching us sewing and cooking.
I think it's where I realized that I really loved to cook (and to sew).

It's been 24 years since I've been in high school,
(boy, it kind of hurts to see that number)
and every time I open my old recipe box and see one of my home-ec recipes I feel a little nostalgic for the home-ec room and all of my fellow classmates.

A school friend of mine contacted a few of us on facebook a few weeks ago requesting this recipe,
which I had totally forgotten about.
I couldn't remember the last time I made it and knew it had to be sooner rather than later.
So, Thank You Mrs. Sweet or Mrs. Littleton for your amazing buttermilk biscuit recipe.


I hope you don't mind that I shared it.
It's just too darn good to keep to myself.





Buttermilk Biscuits
(makes 18 biscuits)


2 cups flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons shortening
1 cup buttermilk

Mix the dry ingredients in a large bowl and add the shortening.  Cut the shortening in with a fork until mixed well into the dry ingredients.  Make a well and add the buttermilk.  Mix well.  Place the dough onto a floured surface.  Knead lightly.  Roll dough to a 5/8" thickness.  Cut with a biscuit cutter and place on a lightly greased pan or cookie sheet.  Bake at 350 degrees for 12-15 minutes or until lightly browned on top and bottom.  


I served these biscuits with some homemade 
Strawberry-Jalapeno Jelly and Blackberry-Poblano Jelly
(both here tomorrow).

Enjoy,

1 comment:

  1. That's so awesome. It's stories like these that make me wish I hadn't drank (drunk?) my way way through high school. Long story with all kindsa drama. But, lucky for me, I came out on the biscuit lovin' side.

    ReplyDelete

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