Maine Buttermilk Biscuits

So my fan base of two – big shout out Bev and Meg – wonder why Aunt Lil hasn’t been cooking. So on this incredibly snowy day, I’ve made some Maine Buttermilk Biscuits. I had some leftover buttermilk to use up and this was the perfect way to do so.

The recipe comes from Maine Coastal Cooking published in 1963 by the Courier-Gazette of Rockland, Maine. Biscuits are so easy and homemade biscuits taste so much better than the ones from the fridge section of the grocery store. (Which brings to mind a recent comment from a disgruntled man who read my tapioca recipe post and couldn’t figure out why I didn’t just use instant. Well, duh. The whole point of my blog is to cook from the past when instant didn’t really exist. But I digress.)

Here’s the recipe:

  • 2 c. flour
  • 1 tbs baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • 1/2 tsp. baking soda
  • 3 tbs shortening
  • 3/4 cup (give or take) buttermilk – I had just finished reading up on biscuits and a very wet dough is desirable so I needed a bit more than 3/4 cup

Sift and mix the first four ingredients (flour, baking powder, salt and sugar – wait on the baking soda)

Add shortening and mix with a pastry blender until the dough is the size of peas

Stir the baking soda into the buttermilk

Stir the buttermilk into the flour to make a ball of dough

Put on a floured board and knead three times

They suggest cutting with a biscuit cutter, but my dough was too wet. So I followed the other recipe, lightly floured my hands, and gently shaped the biscuits

You can see the loose shape as they go into the oven

Bake at 475 degrees for 15 minutes

The biscuits were wonderfully crisp on the outside and moist in the middle. We both thought they could use a bit more salt, but if you put butter on them well…….

A lovely quick recipe – and yes, made from scratch.

2 Responses to “Maine Buttermilk Biscuits”

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  1. Beverly Duell-Moore says:

    Boy, those look so good! That’s an awful hot oven to bake them on. Meg and just have to try these. Thanks for the mention of our names, Aunt Lil! So, happy to see you back cooking in your kitchen.

    • Lisa says:

      Yes it is a surprisingly hot oven. But that makes the outside nicely crispy with the inside moist and fluffy. Sadly, they don’t retain the crispness so the next day they aren’t as good.

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