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Grandma Geraldine’s Famous Biscuits

Recipe courtesy of Eddie Jackson

From: Food Network Magazine

Recipe courtesy of Eddie Jackson

Watch how to make this recipe.

From: Food Network Magazine

Grandma Geraldine’s Famous Biscuits

Name: Grandma Geraldine’s Famous Biscuits
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: About 12 biscuits
Ingredients: 2 cups plus 3 tablespoons all-purpose flour, plus more for dusting; 1/4 teaspoon salt; 1/4 teaspoon sugar; 2 teaspoons baking powder; 2 tablespoons lard or vegetable shortening; 1 cup buttermilk or milk, plus more for brushing

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Level: Easy

Total: 35 min
Active: 20 min

Yield: About 12 biscuits

Eddie Jackson can pinpoint the moment he began falling in love with food: the first time he rolled out homemade biscuit dough with his grandmother Geraldine. She was the head chef at the high school in his hometown, Americus, GA, for more than 45 years, and as a kid Eddie spent mornings in the cafeteria, helping her prep. “Seeing how excited the kids would get as they came through the breakfast line to get my grandmother’s biscuits stuck with me,” Eddie says. The women in his family have passed down the recipe for generations. This recipe works for drop biscuits or cutouts. “My grandmother would do both,” Eddie says.

Level: Easy

Total: 35 min
Active: 20 min

Yield: About 12 biscuits

Ingredients

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2 cups plus 3 tablespoons all-purpose flour, plus more for dusting

1/4 teaspoon salt

1/4 teaspoon sugar

2 teaspoons baking powder

2 tablespoons lard or vegetable shortening

1 cup buttermilk or milk, plus more for brushing

Directions

Preheat the oven to 450˚ F. Sift 2 cups flour, the salt, sugar and baking powder into a large bowl. Mix in the lard with a fork or your fingers until well blended.
Gradually add the buttermilk until the dough is wet and sticky (but not too wet), then add the remaining 3 tablespoons flour until the dough comes together and is kneadable. Either pinch off 2-inch biscuits or pat out the dough until ½ inch thick on a lightly floured surface and cut out biscuits with a floured 2-inch round cutter; arrange on a baking sheet. Brush the tops of the biscuits with buttermilk.
Bake the biscuits until golden brown on top, 15 to 17 minutes.