5 Ingredients or Fewer
Rosie's Buttermilk Biscuits
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37 Reviews
Chris G.
April 19, 2015
Buttermilk, from Wikipedia (everything you "wanted" to know about "REAL" Buttermilk & more-Chris)
http://en.wikipedia.org/wiki/Buttermilk
http://en.wikipedia.org/wiki/Buttermilk
Josh B.
December 6, 2014
If no self-rising flour then cake or pastry flour with added salt and baking powder will work. Most self-rise flour is a lower protein than AP. AP will make them slightly tougher. Though not enough that most could tell the difference. I also used butter instead of bacon fat and it works just fine. I think any fat thats solid at room temp would work ok, duck fat, lard, butter, bacon fat, etc. I dont know how they get 12 biscuits out of this recipe, I can only get 4. I guess mine are little bigger than theirs.
James P.
November 11, 2013
I live in Kansas, and use Hudson Cream short patent flour, and bacon grease for my biscuits. With the revelations about how unhealthy margarine is, I've gone back to cooking with butter, bacon grease, and sometimes even lard. A healthy balance of fat is what's needed. I don't use buttermilk enough to keep it on hand most of the time, but I have found a powdered buttermilk. You just add water and the mix, in place of the buttermilk in the recipe. It isn't quite as good as using real buttermilk, but close enough for me, and better than using plain milk.
Debbie
September 1, 2013
I remember my grandma's biscuits. nothing like them. my aunt still makes them, but she uses lard.
Innocent
September 1, 2013
Any substitutes for bacon grease? Will like to know please.
Kelly S.
September 1, 2013
My mother used lard. We all know how unhealthy that is. To be honest, you can use olive oil or any other monounsaturated fat. You can also use whole wheat flour. If using flour that is not self-rising, use about 1 T. of baking powder, a pinch of soda, and 1/2 to 1 tsp. of salt per two cups of flour.
Kelly S.
August 31, 2013
You can use plain yogurt in place of the buttermilk. I've done that with biscuits and with Buttermilk Pie.
Marlene
August 31, 2013
These could be the biscuits my Mother made every Sunday morning. I wouldn't know because she never used a recipe. She never had self rising flour but always,always Gold Medal and nothing else.
When she baked them she would melt a lump of bacon fat in a pie plate while the oven was heating up. She would place a biscuit in the pie plate and flip it over so the biscuit was coated on both sides with bacon fat. Talk about GOOD! O for the days when bacon was good for us and we could drink out of the garden hose. lol
When she baked them she would melt a lump of bacon fat in a pie plate while the oven was heating up. She would place a biscuit in the pie plate and flip it over so the biscuit was coated on both sides with bacon fat. Talk about GOOD! O for the days when bacon was good for us and we could drink out of the garden hose. lol
Gennie H.
August 31, 2013
veronica, you can use whole milk. just add 1-2 tablespoons of white vinegar to two cups of whole milk. Instant buttermilk. Gennie Hardin
Veronica L.
August 31, 2013
Hi! I'm from Argentina and we don't have buttermilk here. What can I use instead?
carl
August 31, 2013
regular milk with a Generous squeeze of lemon juice...( I like a lot...3 tbs or so )
carl
August 31, 2013
also, most make the mistake of 'over working' the dough..treat it lightly, like holding a butterfly, so it doesn't stick to your hands and yet not so much the breath of life that resides within, is crushed.... Blessings, As Always, I Remain...
Mary F.
August 31, 2013
I just asked about the 2 tbsp of melted butter, AND FOUND MY ANSWER IN NO. 9. Sorry, but am looking forward to making for my family.
donna P.
August 31, 2013
I forgot about these biscuits, My mother made them.. My children never had them but make sure I will make them now for both my children and my grandchildren. Thank you so very much!
Frederick K.
August 31, 2013
If given a choice between having biscuits and just about any other bread product.....Pass the biscuits please.
Mary G.
August 31, 2013
My grandma didn't have self-rising flour! My grandma didn't have a choice of full-fat or reduced fat buttermilk! If grandma didn't have buttermilk, she would add a little vinegar to good old-fashioned fat milk ! Mmmm, so good.
Lisa M.
August 31, 2013
Need a "southern" flour like White Lily. The wheat is more soft - it makes a difference.
Deanie
August 31, 2013
as in the author notes . . . "all-purpose flour can be substituted with the addition of 4 teaspoons baking powder and 1/4 teaspoon of baking soda. Rendered bacon grease will contain a little salt, but not enough to season the entire batch of dough. Add 1/2 teaspoon kosher salt along with the leaven." Enjoy your baking! They are heavenly!
Deanie
August 31, 2013
Henry Jones (1812 – 12 July 1891) was a baker in Bristol, England, who was responsible in 1845 for inventing self-raising flour.
For Biscuits, my Mother always used AP Flour & added her own baking powder and soda which was determined on whether she used milk or buttermilk, but for other baking she did use Self-raising! We were from the South also.
For Biscuits, my Mother always used AP Flour & added her own baking powder and soda which was determined on whether she used milk or buttermilk, but for other baking she did use Self-raising! We were from the South also.
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