Ever Evolving Food Blog

Hello Everyone! I have had this blog for years now, and as my personal life has changed, so have my tastes and eating habits...for the better!! I am now a fully plant-based eater, so my newer recipes will reflect this lifestyle and way of eating.

All of my old recipes will remain on my food blog, of course, so there will be a mixture of the old and the new for everyone to look through and choose. You can always play around with any recipe out there and make it your own, whether it's plant-based or not. There are always other options!
Thanks SO much for following! Happy Eating!

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Sunday, December 4, 2011

Southern Buttermilk Biscuits

Southern Buttermilk Biscuits are one of the most difficult things to master, and I have not mastered them, but when you really want apple butter and there are no biscuit tins in the house, you'll learn how to make biscuits pretty quickly!   At least, that is what happened to me. 

2 cups self-rising flour
1 Tbsp sugar
1/4 cup Crisco All-Vegetable shortening, chilled
3/4 cup buttermilk

In a large mixing bowl, blend the flour and sugar. Cut in shortening with a fork until the crumbs are pea-sized.  Blend in milk with a fork until dough leaves the sides of bowl
On a floured surface, turn out the dough and knead gently 2-3 times.  Roll dough to 1/2 inch thickness and cut out circles with a glass dipped in flour or a biscuit cutter.  
Place on a greased baking sheet and bake at 500 for 8-10 min.
Makes 12 biscuits.


  1. These look WONDERFUL! Try though I might, I still can't get mine to turn out like my mom's. She doesn't follow a recipe--just mixes everything till it "looks right". Even when mine looks like hers to me, they just aren't as good. Your recipe may just get me there! No biscuit cutter? Make you're own with a short, wide can (clean and empty of course). Put holes in the bottom and be sure to dip it in flour. Mom's had one she's used for years b/c the glasses that were wide enough for the size biscuits she makes hurt her hands to use.

  2. Thank you. I'm still trying to master biscuits, but these will do just fine. They are a mystery. I do know two things that help.... make sure the crisco is chilled when you cut it in, and don't 'mess' with the dough much at all (i.e., don't touch it unless you have to). Also, if you want softer sides, place the biscuits almost touching on the baking sheet.