Few things are as synonomous with the South as are biscuits.
However, biscuits can be intimidating. There’s so much pressure to make the perfect biscuit, and usually the ease of bashing that little blue tube on the edge of the counter wins out.
Thank Heavens for Jeremy and his three (yes, only three) ingredient buttermilk biscuits!
Jeremy used to work for my aunt and uncle at Halley’s Service Station in Blountstown. Once, he made these biscuits for Lala and Mike and the fam, and Lala has never looked back.
And yet again, I’m grateful that Lala shared so many recipes with me, so that I can share them with you!
Jeremy’s Buttermilk Biscuits (makes 6 large or 12 small biscuits)
– 3 cups self-rising flour
– 1/3 cup vegetable oil
– 1 cup whole fat buttermilk
Note: I usually don’t have self-rising flour on hand, but I always keep all-purpose flour in the kitchen. To convert all-purpose flour to self-rising, add 1 1/2 teaspoons baking powder and 1/2 teaspoon of kosher salt for every one cup of all purpose flour. Sift or whisk them together, and you’re all set! So for this recipe, add 1 1/2 Tablespoons of baking powder and 1 1/2 teaspoons of salt to three cups of all purpose flour. Voila!
Mix the flour and oil together with a spatula until “rocky” (pictured above). Add the buttermilk and mix well (pictured below). Grease hands (I just sprayed some baking spray on my hands and sprayed the baking dish at the same time) and form biscuits. Place the biscuits in a greased baking dish and bake at 425 degrees until brown (approximately 30 to 40 minutes).
I presume that instead of hand-forming biscuits, you could easily roll the dough out and use a biscuit cutter to make your edges sharper and more perfect looking biscuits if you wanted.
I only put four biscuits in the oven, and wrapped two up in plastic wrap and froze them for a rainy day. Four was even too much for the two of us!
While we are talking about all things Southern biscuit related, these biscuits would be absolutely perfect drenched in some sausage gravy, or even better split in two and overflowing with macerated strawberries and fresh whipped cream, or you could mix some herbs, cheese, olives, or whatever your little heart desires into the batter… Just a couple of things that come to mind!
Whichever way you prefer your biscuits, I highly suggest making some this weekend.
And with that, Happy Friday and Happy Weekend!! Have a good one, y’all!