Recipe courtesy of Grandma Williams
Recipe courtesy of Grandma Williams
Episode:
BBQ Brisket and Squash Pie
Grandma Williams' Biscuits
- Level: Easy
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 21 biscuits
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- Level: Easy
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 21 biscuits
Ingredients
1/2 cup lard, plus 2 teaspoons for greasing
5 1/2 cups biscuit mix with butter flakes, such as Atkinson's
1 1/4 cups buttermilk
2 tablespoons butter or margarine
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!
