Recipes
Rooted in Rural Life
Featured Recipe
Momma Lucille’s Buttermilk Biscuits
Ingredients
- 2 cups White Lily self-rising flour
- ¼ cup shortening
- ¾ cup buttermilk (plus a little extra if needed)
Instructions
- Preheat oven to 450°F.
- In a bowl, combine flour and shortening. Cut shortening in until the mixture resembles coarse crumbs.
- Gradually add buttermilk, blending gently until the dough pulls away from the sides of the bowl. Add small amounts of buttermilk if needed.
- Turn dough onto a lightly floured surface. Knead briefly, then flatten and fold dough over itself 3–4 times.
- Pat or roll dough to about ½-inch thick.
- Cut biscuits straight down — do not twist.
- Place biscuits on an ungreased baking sheet with sides touching.
- Bake for about 10 minutes, or until golden brown.
View our other recipes:
- Farm Fresh Blueberry Cobbler
Ingredients:
- 1 stick of butter
- 1 cup self-rising flour
- 1 cup sugar
- 1 cup milk
- 2 cups blueberry pie filling (click here for recipe)
Directions:
- Preheat oven to 350 degrees.
- Place 1 stick of butter in a square baking dish while the oven preheats to allow the butter to melt.
- In a separate bowl, mix flour, sugar, and milk until smooth.
- Once the butter is melted, remove the dish from the oven and pour the batter on top. Do not stir.
- Spoon the blueberry pie filling over the batter.
- Bake for 50 minutes. If the center has not fully set, continue baking in 5-minute increments until the top is golden and the center is firm.
- Serve warm with vanilla ice cream or whipped topping.
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