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doc' biscuits

(1 rating)
AirRail avatar
Recipe by
Dave T.
@AirRail
Cades Cove, TN

Biscuits as we Americans know them are a light fluffy flaky bread usually eaten, but not always, for breakfast. I grew up in Southern West Virginia, don't remember when I first saw toast but I do remember not liking it. Biscuits were always the bread of the day and most households made them. I still remember my granny had an aluminum bread pan with a lid that sat on her right, between her and Grandpaw. We would always have them with gravy, or molasses, jelly, maybe honey if we were lucky and she always made a cup of coffee with cream and sugar and poured it over a split biscuit.

(1 rating)
yield serving(s)
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For doc' biscuits

  • 2 Cups
    all purpose flour
  • 1 Tbsp
    baking powder
  • 1 tsp
    salt
  • 1 Tbsp
    white sugar
  • 1/3 Cup
    cold lard or shortening (i.e. crisco)
  • 1 Cup
    cold buttermilk

How To Make doc' biscuits

  • 1
    Preheat oven to 425F then sift flour, baking powder, salt, and white sugar into a large bowl.
  • 2
    Add lard or shortening, depending on which you choose. Personally I like lard, it's what my Granny used what my Mom uses and what all good Southen cooks use. Use either your fingers or a fork to break the lard/shorting up into the flour mixture. Some will say pea size I prefer mixing it up till it looks like coarse corn meal.
  • 3
    Gradually add milk and use your hand to mix until it pulls away from the side of the bowl (you may have to use a smidge more or less milk depending on the humidly) Do not over mix, more is not better.
  • 4
    I'll add again, DO NOT OVER MIX, it will make your biscuits turn out tuff, un-flaky (Is that even a word) and dry.
  • 5
    Turn out onto a floured surface and pat or roll out till your dough is around a inch thick. Use a biscuit cutter, cookie cutter, Mason jar, water glass (yes you can only obtain a water glass in the south) to cut the biscuits out and place on a ungreased baking sheet, sil-pat, cast iron pan, just whatever you want to use to bake on (my granny used the inverted lid off a lard bucket (what? You didn't know lard came in buckets? Ha) brush off excess flour and brush the tops with buttermilk. Bake at 425 in the middle rack for 13-15 min or until the tops are brown.
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