We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
Recipe courtesy of Grandma Williams
Recipe courtesy of Grandma Williams
Episode:
BBQ Brisket and Squash Pie
Grandma Williams' Biscuits
Getting reviews...
- Level: Easy
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 21 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 21 servings
- Calories
- 198
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 9 mg
- Sodium
- 429 mg
- Level: Easy
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 21 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 21 servings
- Calories
- 198
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 9 mg
- Sodium
- 429 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F. Grease three 9-inch pie tins with 2 teaspoons lard.
- Put the biscuit mix in a bowl and make a well in the middle of the flour. Put the lard in the well and add the buttermilk. Gently mix the buttermilk and lard into the flour with your hands until a soft dough forms. If the dough is dry, add a little more buttermilk; if it's too wet, add a little more flour. Coat your hands well with flour and gently form the dough into balls a little larger than a golf ball. Place the dough balls in the pie tins, 7 per tin. Gently press each ball down to flatten.
- Bake until lightly browned on top and the biscuits release from the tins when you give them a shake, 30 to 35 minutes. Remove from the oven and rub the tops of the biscuits with the butter or margarine. Serve hot!
