Food

Nana’s Buttermilk Biscuits

If you asked me what I would want as my last meal on earth, Nana’s buttermilk biscuits definitely make my top five. In our family, we all beg for these biscuits when we go to Nana’s, and no trip to her house is complete until we she whips us up a batch with a side of milk gravy and Conecuh sausage. My mouth is just watering thinking about them. In typical grandmother fashion, when we asked Nana for the recipe she answered “ Combine two cups of self-rising flour, some buttermilk, and a little bit of oil until it’s the right consistency.” Well… needless to say it has taken quite some time to come up with the perfect written recipe, with many failed attempts, tweaking ingredient quantities, and lots of “Are these as good as Nana’s?” “No, definitely not.” “Oh, I think I have it this time!” “Nope, not quite.” But finally, after trial and error, I can confidently say I now have it right!

My favorite part about these biscuits is how fluffy they get on the inside, while the bottom and edges form a delicious, buttery crust. I also love this recipe because they are so easy to make! There is no using fancy tools to mush butter into the flour. No rolling out the dough and cutting little circles. No making a giant mess of your kitchen. You simply melt some butter into a cast iron skillet, mix three ingredients together, roll the dough into balls, bake them and you just made the best buttermilk biscuits the south has to offer. But seriously, I have only found one other buttermilk biscuit, ever, to even compare to my Nana’s. Try them out, and let me know what you think!

Ingredients

  • 2 cups self-rising flour
  • 3 tbsp canola oil
  • 1 2/3 cups buttermilk
  • 1 tbsp salted butter
  • 1/2 cup regular flour

Instructions

  1. Preheat the oven to 400 degrees. While your oven is preheating, melt your butter in your cast iron skillet. 

  2. Mix the self-rising flour, oil, and buttermilk together. This dough will be wet, so don't be alarmed. 

  3. Place a spoonful of dough into your regular flour and roll the dough in the flour to form a ball.

  4. Place the each biscuit into the cast iron skillet. You can make these however big or small you wish. I tend to make my rather large, so I will get about 7 biscuits out of the dough. 

  5. Bake the biscuits for 20-30 minutes, or until the tops are golden. 

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