One of my fondest childhood memories is of my mom and dad in our kitchen baking buttermilk biscuits on Sunday mornings. Biscuits and gravy were a breakfast staple at our house when I was growing up. Over time my older brothers starting making biscuits too, but I can't recall any of them ever reading a recipe. It must have been a technique that they learned from our parents. Or perhaps some secret family recipe. You never know.
Sadly, for whatever the reason, the recipe was never handed down to me. So, after I moved out, my biscuits came from the Bisquick box. Don't get me wrong. Bisquick is a great product, and the biscuits you make with it are far better than the pre-made biscuits found in the refrigerated section at the grocer. They came close, but they were never quite the same as the homemade biscuits Mom and Dad made from scratch.
So fast forward a few years. (Well, maybe more than a few years.) I'm testing some of the biscuit recipes for Rosie's Riveting Recipes, and they tasted exactly the same as the ones my parents used to bake. Aha! The secret family recipe is finally revealed.
• 2 cups flour
• 1/2 teaspoon soda
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 2 tablespoons margarine
• 3/4 cup sour milk or buttermilk
Mix and sift dry ingredients. Work in margarine with a fork, add the sour milk gradually to make soft dough. Roll to 1/2 inch thick, cut, place on baking sheet; bake in moderately hot oven, (400 F) until done and brown. Yields 16 biscuits.
Modern adaptation: Butter can be used in place of margarine. To turn plain milk into buttermilk simply place a tablespoon of white vinegar or lemon juice in a measuring cup and fill with milk until it reaches the 3/4 mark. Let it sit for 5 minutes before using. Prepare as directed above. Bake for approximately 15 to 20 minutes. Yield will vary, depending on the size of the biscuit cutter used.