Homemade Food · Southern Food

Papa Georges Buttermilk Biscuits

“Better than Hardees” he would say

Last week was my Papa Georges Birthday. He would have been 81. Last year we celebrated his 80th with many family and friends. It was so special & he could not believe the turn out. I sat right beside him that day. He passed away a month later unexpectedly and shook our world. We miss him so much so this one is for him!

I had began cleaning Papa Georges & Nanas house and would bring my son, Joel. Papa George couldn’t get around that well so most days I would clean he would stay at the house. He & Joel would talk and play little things together. He would always state he hated just sitting there while I clean but I knew he couldn’t do much and never thought anything about it. When he would get out, there would be one place he would go and just sit for hours…HARDEES. He loved Hardees Breakfast!

I loved it when he stayed. I loved to talk to him. He gave such good advice & would listen intently. You knew it wasn’t going anywhere.

When I would clean, we would talk about a lot of stuff: Family, his health, the Army, his family & his life as an orphan child. (I think he was 7) I will have to talk about that on another blog post because it is so interesting. These precious days with him is what lured me into the older decades. I have often said I would have loved to live in the 50’s or 60’s.

My Papa George & Nana

We would talk about him cooking because everyone knew he was a great cook! So one day in particular I decided to take advantage of time with him. So I asked what was his secret to his Biscuits.

When I was younger they lived up in Indiana so I did not get to see them much until I was about 6 or 7. When they moved to Alabama I loved spending the night with them. I would wake up in the mornings and He would be in a white T-Shirt cooking a big Breakfast!

He would make the perfect biscuit! One thing I remember was how cool and collected he was in the kitchen. I would sit at the island and just watch him and Nana finish breakfast.

Story behind his recipe…

When I asked him for the secret to his biscuits…he replied, “Well…ya know…I would do 2 cups of Self Rising Flour, maybe 1/2 cup of shortening and some buttermilk.” I said, “How much do you think?” He said, “Maybe a cup? Then you knead it together”

I then began to ask more about the biscuits and how he learned to make them. He told me that he always loved biscuits but watching Grandmother Vicie (my nanas mom) taught him a lot. He just figured it out on his own and kept making them. The more he would make them, the better he would get.

Aunt Betty, Great Grandmother VICIE (born in 1917 & my NANA)

I decided to get my phone and write the recipe down word for word before I forgot. I was determined to begin the attempt to make biscuits! It was a rough start for sure…many bad times but he was right! The more I made them the better I got!

So here I was with his recipe and didn’t know how to get the steps down. I had remembered watching my husbands Nannie, make her biscuits. I have asked for her recipe but she never measures so it’s just a little bit of this and a little bit of that. (haha) I guess I got the best of both worlds to help me bring Buttermilk Biscuits into this modern generation.

Here we go…

What you will need…

  • 1 C Whole Buttermilk
  • 2 C White Lily Self Rising Flour + flour while cutting biscuits
  • 1/2 C Crisco Shortening
  • 2 TBSP Bacon Grease
  • Supplies: Bowl, Measuring Cups, Sifter, Pan, Fork, Paper Towels(not pictured) & canning band.

First I want to state that I have high expectations when it comes to biscuits. I am no way where I would say I can just whip up some biscuits. It takes a lot of time and patience. The recipe is simple but the technique is what makes biscuits…GOOD BISCUITS.

Preheat your oven to 425, Spray your Pan with Pam & add a little oil to your pan.

Pour your 2 cups of Self Rising Flour into a sifter then into your bowl. Add your 1/2 cup of Shortening. Mix with a fork. You will want it to form little pea size balls. It will not look like a dough. (takes a couple minutes & some arm muscle)

Add your 1 cup of Buttermilk

Then stir with your fork. It should start to look like a clumpy dough. Do not over mix.

Get a 2 lines of 2 paper towels attached…do not tear apart! (as pictured above)

Add about 1/4 cup of additional self rising flour on bottom then add a sprinkle of flour on top once you add some of your dough mixture. This is so it doesn’t stick to your paper towels…or your hands if you prefer to do it without the paper towels.

For this step…I just get about 1/3 of the mixture and put it on the paper towels with flour. Add your flour to the top so it doesn’t stick. (as I said above)

This step is about layering the biscuits and giving it a smooth top. So you will begin folding: SIDE then OTHER SIDE then TOP then BOTTOM. It should look real smooth without any fold lines or creases. I wish I would have taken a picture of what that needs to look like. If your folds does not look even or smooth just repeat the folding process until the top has no fold lines.

While you are on that last fold, then smush with your hands over the paper towel just a TAD.

Begin cutting your biscuits with your Canning Band. Then any left overs just add it to your next round.

By next round, I mean repeat everything I just said until all your dough is turned into beautiful biscuits. As I said earlier, I do 1/3 part mixture each time. You should do that step 3 times total on your paper towels. (use good paper towels)

Biscuits is not a clean recipe…you and your kitchen will get messy! (haha)

Add your bacon grease (with a spoon) on top of each biscuit and softly spread around top. (TIP: melt your bacon grease if it is not fresh!! You want the bacon grease to be hot/warm)

Put in your oven for about 20-25 minutes until tops are SLIGHTLY browned. Keep an eye about every 10 minutes. Every oven heats differently.

Serve with Gravy or Butter! Love & Blessings

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