This buttermilk cookies is essentially my grandmother’s recipe, but with a simple twist that makes for an amazingly tender and delicious biscuit.
- 2 cups sifted self-rising flour
- 1 cup buttermilk
- 1/2 stick (1/4 cup/2 oz./56g) COLD butter (NOT margarine or shortening!)
- 1 tsp. granulated sugar
- Mix sugar into flour.
- Cut butter into flour mixture until about pea-sized. (COVER AND PUT INTO FREEZER FOR AT LEAST ONE HOUR!)
- When ready to bake, preheat oven to 425 degrees F/220 degrees C and lightly grease your baking pan or cookie sheet with butter.
- Remove mixture from freezer and pour in the buttermilk all at once, stirring until all flour is moistened and begins to form a ball.
- Put ball onto floured surface and knead about 3 strokes. Roll dough into a ball and then flatten it out.
- Either roll the dough until about 1/2 inch thick and cut with your favorite size cutter or pinch off segments with your fingers and pat into biscuits the size you like them.
- Place them on the prepared baking pan, touching if you like softer biscuits, or separated at least 1 inch if you prefer a crisp crust all around.
- Bake in preheated oven for about 18 minutes or until crust is golden brown.
- Turn biscuits out onto a clean dish towel and wrap them up and place in serving basket, allowing the biscuits to rest a few minutes before serving.
- Serve this buttermilk cookies and enjoy it with fresh butter and jelly, jam, or sorghum syrup. YUM!