Best Grandma Loves Biscuits Recipes
GRANDMA LOVE'S BISCUITS
I call these Grandma Love's biscuits, but really they came off of the Clabber Girl Baking Powder can, although it is not there anymore. Grandma always served these on Christmas morning or with gravy at Grandpa's request. Twenty years later, they are still my favorite biscuit.
Provided by NancyAnne
Categories Breads
Time 45m
Yield 24 biscuits (or so), 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425°F
- Sift together into a bowl the flour, sugar, baking powder, salt, and cream of tartar.
- Add the butter or margarine. With a fork or a pastry blender cut the butter in util the mixture resembles coarse meal. Stir in the milk and the egg, just until combined. Turn the dough onto a floured board and knead lightly 4 or 5 strokes. Roll or pat (being careful to handle the dough as little as necessary) into a 1/2-3/4-inch thick round. Cut with a biscuit cutter and place on an ungreased baking sheet, farther apart if you like crispy edges, and closer together if you like them soft.
- Bake at 425F for 10-15 minutes. (For elevations of 500 feet or more use 4 teaspoons of baking powder.).
Nutrition Facts : Calories 242.9, Fat 12.8, SaturatedFat 7.8, Cholesterol 50.3, Sodium 377.2, Carbohydrate 27.8, Fiber 0.8, Sugar 2.8, Protein 4.4
GRANDMA'S ANGEL BISCUITS
My grandma's recipe - grandmas are always the best cooks :) Tried it a couple of years ago for in-laws thanksgiving - bit hit. I'm actually not sure on the yield and servings...I can't remember.
Provided by Derfette
Categories Breads
Time 2h8m
Yield 24 biscuits, 12 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve yeast in warm water, let stand 5 minutes.
- Stir in buttermilk, set aside.
- In large bowl, mix flour, sugar, baking powder, baking soda and salt.
- Cut in shortening with pastry blender until resembles a coarse meal.
- Stir in liquid mix from steps 1 & 2.
- Turn out on a lightly floured surface and knead 3-4 times.
- Roll to 1/2 inch thickness, cut with biscuit cutter.
- Place on lightly greased baking sheet, cover and let rise in warm place 1.5 hours.
- Bake at 450 degrees 8-10 minutes.
- Brush tops with melted butter.
Nutrition Facts : Calories 382.8, Fat 18, SaturatedFat 4.6, Cholesterol 1.6, Sodium 821.7, Carbohydrate 48, Fiber 1.7, Sugar 7.6, Protein 7.2
GRANDMA'S BAKING POWDER BISCUITS
This is my grandmother's biscuit recipe. It is my all-time favorite and has a really good flavor to it. Be sure not to roll out too thin, you want high biscuits! I usually just pat out the dough to the desired thickness, usually 1/2 inch.
Provided by IMACOOKY1
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Sift flour, sugar, baking powder, cream of tartar, and salt into a bowl. Use a pastry cutter to chop vegetable shortening into the flour mixture until it resembles coarse crumbs. Whisk egg and milk together in a separate bowl and slowly add milk mixture to flour mixture, stirring as you pour, until dough is moistened and well-mixed. Drop dough by spoonfuls onto an ungreased baking sheet.
- Bake in the preheated oven until biscuits have risen and are golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 173.3 calories, Carbohydrate 19.1 g, Cholesterol 16.6 mg, Fat 9.4 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 2.5 g, Sodium 271.3 mg, Sugar 2.8 g
GRANDMA GERALDINE'S FAMOUS BISCUITS
Eddie Jackson can pinpoint the moment he began falling in love with food: the first time he rolled out homemade biscuit dough with his grandmother Geraldine. She was the head chef at the high school in his hometown, Americus, GA, for more than 45 years, and as a kid Eddie spent mornings in the cafeteria, helping her prep. "Seeing how excited the kids would get as they came through the breakfast line to get my grandmother's biscuits stuck with me," Eddie says. The women in his family have passed down the recipe for generations. This recipe works for drop biscuits or cutouts. "My grandmother would do both," Eddie says.
Provided by Eddie Jackson
Categories side-dish
Time 35m
Yield About 12 biscuits
Number Of Ingredients 6
Steps:
- Preheat the oven to 450˚ F. Sift 2 cups flour, the salt, sugar and baking powder into a large bowl. Mix in the lard with a fork or your fingers until well blended.
- Gradually add the buttermilk until the dough is wet and sticky (but not too wet), then add the remaining 3 tablespoons flour until the dough comes together and is kneadable. Either pinch off 2-inch biscuits or pat out the dough until ½ inch thick on a lightly floured surface and cut out biscuits with a floured 2-inch round cutter; arrange on a baking sheet. Brush the tops of the biscuits with buttermilk.
- Bake the biscuits until golden brown on top, 15 to 17 minutes.
BIG BATCH OF GRANDMA'S BISCUITS WITH MOLASSES BUTTER
Provided by Katie Lee Biegel
Categories side-dish
Time 35m
Yield 12 to 15 servings
Number Of Ingredients 10
Steps:
- For the biscuits: Preheat the oven to 450 degrees F. Grease a baking sheet.
- In a large mixing bowl, combine the flour and the chilled, cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Alternatively, combine the flour and chilled butter in a food processor and pulse to combine until it resembles coarse meal, then transfer to a large mixing bowl.
- Stir in the baking powder, salt, sugar and baking soda. Form a well in the center of the flour and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)
- Dust a clean work surface with flour, coat your palms, and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Pat the dough into a rectangle and then roll the dough to about 1/2-inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour, and then cut out the biscuits. Alternatively, use a knife to cut the biscuits into 3-inch squares. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits. Repeat this process until the dough is gone.
- Place the biscuits on the baking sheet and bake until the tops are golden brown, 12 to 14 minutes. While the biscuits are still hot, brush the biscuits with the 2 tablespoons softened butter.
- For the butter: Stir or mash the butter and molasses or honey together to combine, leaving a few streaks of molasses visible.
- Serve the flavored butter with the warm biscuits.
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