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Banannie is asking: (3 answers)
Does anybody out there have a recipe for a "tough" buttermilk spoon biscuit? Everything out there seems to be for flaky KFC-type biscuits. My Aunt Connie used to make a breakfast biscuit that was to die for. She woudl spoon them into like an 8X12 pan that she had melted a little bacon grease in while the oven was preheating. I used to watch her and it seemed so simple, but I was a kid. I think she basically cut shortening, or butter into self-rising flour, until it was "about right", then add buttermilk until it was "about right", then cut them with a big spoon and pack them next to each other into this pan after turning them in the melted grease on both sides. Any ideas?

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Last updated: Sep. 19, 2013 8:51 am
Posted: Sep. 18, 2013 1:47 pm
Answered by: Keni
Sep. 18, 2013 1:49 pm
Was she from the south? Sounds like catheads. :)
Sep. 18, 2013 2:08 pm
Well, she was from Southern Illinois, but had lived in Tennessee for many many years. I don't think her mom, my grandma made biscuits like that. I'm afraid to just wing it, so I've been looking for years for an actual recipe that sounds similar.
Sep. 18, 2013 2:10 pm
Well, you can check my recipe out, if you want... it's extremely basic, easy, quick and traditional. And, it's not expensive if you wanna give it a go. THey're good biscuits, none the less. :)
Sep. 18, 2013 2:13 pm
Thanks! They don't look like Aunt Connies biscuits in the pictures, but maybe she just worked the dough a little bit more. Hers were smooth, almost like a little roll. I'll give it a shot!
Sep. 18, 2013 2:16 pm
You can absolutely "smooth" them, and if you do, the results will be even a lil "tougher". Good luck!
Answered by: JAMJMine
Sep. 18, 2013 2:12 pm
I remember my great aunt making biscuits that way when we visited her in Kentucky many years ago. I don't have her recipe either, but you might be able to use that method with these: I really like them, and it's basically make your own self-rising flour, cut in your fat, and then add buttermilk. They're also fine if you leave out the sugar, which I often do.
Cactus Rose
Sep. 18, 2013 2:16 pm
No recipe to add, but I had a great aunt who made a fabulous honey cake. I remember watching her make it, and everything was measured out with a particular tea cup. I would ask, but how much is that? Half a cup? Three quarters? Her response was, about that much. She's been gone 40 years, and I can still remember that fabulous cake.
Sep. 18, 2013 2:18 pm
these biscuits are our all time favorite( Kentucky biscuits) I have become almost famous from making these, and that says a lot coming from someone who could never master biscuits!!
Sep. 18, 2013 3:03 pm
when you say cut with them with a big spoon, did she roll out the dough, or just drop them in the pan?
Sep. 18, 2013 3:04 pm
Are these it? They are Sunny Anderson's grandma's recipe and she always said they were so different from what everyone makes today for they were not a flaky biscuit. But as Sunny described them they were to die for awesomeness!!
Answered by: mimosa
Sep. 18, 2013 3:26 pm
I've got my Mamaw's recipe for "tough biscuits" as she called them. Let me look for it a minute. It wasn't a drop biscuit, but she didn't get fancy, just patted them out with her hand then cut into biscuits.
Sep. 18, 2013 3:43 pm
Sep. 19, 2013 8:51 am
Oh my gosh! This sounds exactly like what she did, but didn't really have measurements and I had no idea what to put the oven temperature on. She used a big bowl and once she had the right consistency she sprinkled flour on the ball of dough and kind of worked it with her hands, but didn't take it out. The she just cut pieces out with a big spoon, kind of shaped them a little bit and put them in the pan so they were touching and made sure the bacon grease was on both sides. I'm going to try these next weekend! Thank you SOOOO much!
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