Jennyfriend: Mamma's Buttermilk Biscuits

If you have never had real Southern style biscuits, you have not lived. They are so fluffy and flaky and buttery and delicious not to mention a snap to whip up. These are the best around, and the ultimate in comfort food. When you eat them, you feel warm and cozy inside like yo mamma right there with a hug for you! This recipe was taken from the Raleigh News and observer and then modified by my very own sweet lil' mamma.

2 c self rising flour Lilly White or King Arthur are the best brands.
1 stick salted butter
2/3 c buttermilk

Preheat oven to 450 degrees. Cut the butter into the flour with a pastry cutter, or if you ghetto like me and don't have one, just use two butter knives in a crisscross cutting motion until well incorporated. Make a well in the center of the flour butter mixture, add the milk and stir it in with a fork.

Sprinkle a clean surface with some flour and knead dough until it is a soft little ball, Awwwwww.

Pat it out with your hands til it is about an inch thick and then cut the biscuits with a small glass cup or biscuit cutter, if you fancy.

Place the biscuits in an ungreased cast iron skillet or on a baking stone for best results and allow to rest for 30 minutes.

TIP: Don't preheat the oven until you have already cut out the biscuits in order to save energy.......my mamma so green!

Bake for 10-15 minutes at 450 degrees or until golden brown.

Serve hot with jam, if you make your own, yay, if not, St. Dalfour is available in most conventional grocery stores and is quite excellent, especially the cranberry with blueberry or the fig. I like my biscuits with jam and sausage patties; the sweet and salty is perfect!