Wednesday, May 9, 2012

My Moma's Biscuits

There's nothing like homemade biscuits. Wait!
 Let me start over.

There's nothing like my Moma's homemade biscuits. They're fluffy and light, buttery and scrumptious and so easy to whip up for breakfast...or in this case, lunch. *smile*

Growing up, it was usually a given that Saturday mornings would kick off with biscuits and gravy. Sometimes, if I was lucky, Moma would make tomato gravy for me and Daddy for a change. It's so good!!!

After marrying Mike, I learned that he was not a fan of homemade biscuits. He preferred the flaky layer ones from the store. So I've obliged and for the past 3 years I've made nothing but store bought biscuits. Good, but not my Moma's biscuits. 

Well, a couple of weeks ago, we had some visitors drop by and I sputtered out something most people would call Southern Hospitality.

"Would yall like some breakfast?!?"

Two seconds later I wanted to kick myself because I realized I had no biscuits for the biscuits and gravy I had offered. So, I called my Moma for reinforcement. She sounded off her recipe as quickly as I could jot it down. I said my I Love You's and got busy cooking.

Moma's recipe saved me that day. What I love even more is that Mike has a new found love for homemade biscuits and I no longer have to dread picking up pre-made flaky later biscuits from the store. Yep! That's right. He loved her recipe and prefers them over any others. Happy Dance!!!

Would you like my Moma's recipe? 
Can you keep it a secret?
Just kidding!

Here ya go...
This makes about 11-12 biscuits depending on the size you make them. For the girls and I, I just cut the recipe in half. 

2 cups All Purpose Flour
1 t Baking Powder
1/2 t Baking Soda
2 t Sugar
1 t Salt
1/3 cup Butter (or shortening if you like)
2/3 cup Buttermilk

Combine the first 5 ingredients. Toss in the butter and mix it into the flour. Pour in the buttermilk and stir to pull it together. On a greased baking sheet, place palm size portions about 2 inches apart. Press biscuits with the backs of your fingers to flatten. Bake at 350 for about 15 minutes or until slightly brown. 

Serve hot with some good homemade milk gravy or like I did today for lunch, some tomato gravy. 

What's that? You don't have buttermilk? I never do either. So here's what I do. A little shy of 2/3 cup milk and splash in some vinegar. Let it sit for a minute or so and move on. Simple as that!
  Here's a link to a solid advice source if you're interested. 


  1. Sounds (and looks) amazing!Now I'm hungry!

  2. I was going to ask you what your moma's recipe was. Now excuse me, please. I've got some bisquit-fixin' to do. Or maybe I'll try it tomorrow.

  3. Just told Adam I'm making biscuits and gravy tomorrow (for the first time EVER) and knew I had to find this post!! So, we will be enjoyin' Mrs Sheila's biscuits for breakfast tomorrow ...thank ya


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