No Thanksgiving is complete in our home without our famous Georgie biscuits. Fortunately, Georgie didn’t reserve the treat for one holiday. Instead, most of my childhood Saturdays were spent playing sous chef to my granddad and learning all of his tricks for proper biscuit technique. What I remember most? There are no substitutes for the real thing. Crisco and buttermilk make these biscuits the best in the South!
Use the recipe below for tried and true Georgie biscuits, and share your family baking memories with us in the comment section below or on Facebook!
- Crisco no-stick spray or parchment paper
- 2 cups White Lily All Purpose Flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/4 cup Crisco All-Vegetable Shortening, chilled
- 2/3-3/4 cups of buttermilk (don’t even think about a substitution!)
Heat the oven to 500 degrees. Coat the baking sheet with no-stick cooking spray or use parchment paper.
Combine the flour, baking powder and salt in medium bowl. Add in the shortening with a pastry blender or two knives, cutting as you add, until it develops pea-size crumbs. Blend in enough milk with a fork until the dough comes off the sides of the bowl.
The best part! Dump the dough onto a lightly floured surface and gently knead two to three times. Roll the dough out into about a 1/2 inch thickness, and cut using a two inch biscuit cutter (or a glass cup – Georgie’s trick!) Place on prepared baking sheet an inch apart for crispy sides, or almost touching for a doughy texture. Bake eight to ten minutes, until golden brown! (To stay really true to tradition, serve with honey and real butter!)
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