Ok, so this isn't a rabbit recipe, however, I'm rather proud of these and wanted to share. This is my personal biscuit recipe that I'm worked on all my married live to get them as close as possible to the biscuits my grandma used to make. They are actually very easy to make.
They are heavy southern style biscuits. The kind that go great with sausage and gravy.
Daylene's Biscuits
3 cups flour
½ Tablespoon salt
1 ½ Tablespoon Baking Powder
½ cup butter, shorting, or lard
buttermilk
Preheat oven to 400 F
You can substitute a little over 3 cups self rising flour for the dry ingredients. You can also substitute milk for buttermilk but IMO they aren't as good without buttermilk. :lol:
Mix dry ingredients together.
Melt butter, shorting, or lard and pour into flour mixture. Use a fork and cut the butter into the
dry ingredients until you have pea sized crumbles (about).
Add enough buttermilk so that you have a sticky dough that is not runny. It should form a
sticky ball.
I use a 10” cast Iron skillet. Put a couple of tbs butter or grease into the bottom of the skillet
and melt. Drop the biscuits into the pan with a spoon or shape with buttered fingers. I form them and flop them over in the grease. Then I press
them all down into the pan so that they fill the pan along the bottom.
Cook for about 20 minutes. They are done when they start to brown on top. The bottoms will be nice and crispy.
cutting in the butter
After adding the buttermilk
In the pan
Ready to eat
They are heavy southern style biscuits. The kind that go great with sausage and gravy.
Daylene's Biscuits
3 cups flour
½ Tablespoon salt
1 ½ Tablespoon Baking Powder
½ cup butter, shorting, or lard
buttermilk
Preheat oven to 400 F
You can substitute a little over 3 cups self rising flour for the dry ingredients. You can also substitute milk for buttermilk but IMO they aren't as good without buttermilk. :lol:
Mix dry ingredients together.
Melt butter, shorting, or lard and pour into flour mixture. Use a fork and cut the butter into the
dry ingredients until you have pea sized crumbles (about).
Add enough buttermilk so that you have a sticky dough that is not runny. It should form a
sticky ball.
I use a 10” cast Iron skillet. Put a couple of tbs butter or grease into the bottom of the skillet
and melt. Drop the biscuits into the pan with a spoon or shape with buttered fingers. I form them and flop them over in the grease. Then I press
them all down into the pan so that they fill the pan along the bottom.
Cook for about 20 minutes. They are done when they start to brown on top. The bottoms will be nice and crispy.
cutting in the butter
After adding the buttermilk
In the pan
Ready to eat
