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All Recipes > Harriet’s Southern Biscuits

Harriet’s Southern Biscuits

Harriet Fields is a dear friend and a fine cook. She comes from Texas and her husband, Ron, comes from Arkansas. Ron’s mother taught Harriet to make these biscuits, but now Ron claims that Harriet’s biscuits are better than his mother’s. Boy, if Mrs. Fields sees this book, I’ll bet we are all going to be in trouble!

One of the secrets to these little jewels is a very hot, oiled, black frying pan. I had never seen this prior to my instruction from Harriet, but now I can do these quite well myself.

Ingredients

  • 1 cup plus 2 Tbs. flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 2 Tbs. Crisco
  • 1/2 cup buttermilk
  • 1 Tbs. Crisco for frying pan

Directions

Mix the dry ingredients together in a mixing bowl. Blend in the Crisco until the mixture is coarse and grainy. Harriet uses a fork, but I have better success with a pastry blender. Then, using a fork, stir in the buttermilk. Do not over mix. Put out on a floured board or marble pastry board and knead just a few times. Pat out the dough to about 1/2” thick. Cut with a biscuit cutter or a glass. (Flour the cutter.) Do not handle the dough too much or it will get tough.

Use a heavy black iron frying pan. Place the 1 Tbs. of Crisco in the frying pan and put the frying pan in the oven for about 7 minutes. Turn each once in the oil and bake the biscuits at 500° for 10 minutes, or until light brown. Makes 6 to 8 biscuits.


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