my grandma's biscuits

 

A little late but hope every one had a great Thanksgiving! My parents flew from California, younger brother from Raleigh, older brother from Singapore to all meet at my grandparents in Nashville this year. Our Thanksgiving menu always includes cornbread stuffing, dumplings, rolls, turkey, spiral cut ham, green beans, cranberry sauce and marshmallow covered sweet potatoes. I love it all but the stuffing is special because it has my grandma's homemade biscuits and cornbread in it. And my grandma's biscuits are the best. I know I might be biased but I like to think living in the South has taught me something about biscuits. Whenever we visit my grandma, we eat biscuits for breakfast every morning topped with a little butter and preserves (my favorite is blackberry). She usually makes a few batches of biscuits before we all get there and freezes them so she can quickly throw them in the oven for a quick, delicious breakfast to keep us all happy. It really doesn't get much better. I added leftover Thanksgiving salty ham to my biscuits with blackberry preserves the day after Thanksgiving, so good!

My Grandma's Biscuits
recipe originally from Southern Living

4 c. self-rising flour
1/2 tsp baking soda
2/3 c. shortening
2 c. buttermilk

Preheat the oven to 400F. 

Combine flour and baking soda; cut in shortening with a pastry blender or with your fingers. Add the buttermilk and stir until the dry ingredients are moistened.

Place ball of dough on a lightly floured surface and kneed 3 or 4 times. Pat or roll dough out to 3/4 inch thickness and cut 2 inch round cutter. Place on biscuit round on lightly greased baking sheets. Bake or 10-12 minutes.

To freeze these, put in an airtight container or freezer ziploc bag.

And I couldn't resist posting this picture from Thanksgiving with my grandma and brothers.