Homemade cookies add a warm and comforting touch to any meal. My grandmother makes these tender cookies to accompany her seafood soup. These buttermilk cookies are flaky on the outside and light and fluffy on the inside, which equals perfection in my book. My grandmother’s biscuits are the perfect complement to any meal.
This recipe makes them literally perfect buttermilk biscuits every time. These little gems are flaky, buttery and fluffy at the same time. My grandmother’s buttermilk cookies are amazing for any occasion. In any weather. Literally, it’ll even impress your in-laws.
They always ask me, “How did your grandmother get to be so good at making southern buttermilk cookies?” And it really comes down to fast food. She wanted to make them at home and not have to travel miles to fix her cookie cravings.
She has a serious cookie addiction. This is my grandmother’s cookie recipe. It’s my favorite of all time and it tastes really good. Make sure you don’t roll it too thin, you want tall cookies! I usually just pat the dough to the desired thickness, usually half an inch. In a few days, I’m going to visit my Grandma Barb. I haven’t seen her since Thanksgiving, so she’s way behind with a dose of my loud singing all over her house, trying to convince her to get a boo-thang, and raiding her cookbook collection. This simple but great cookie recipe has been passed down to me, I’ve tried others, but I always come back to this one.
A recipe without eggs! I think the secret to my Grandma Grace’s cookies is that she would talk to them, saying, “Get up, Mr. Cookie, get up!” And they would. Her buttermilk cookies were pretty similar to these, made with whole milk, but sometimes she would substitute the buttermilk and use baking soda instead of baking powder.
Ingredients
2 cups of all-purpose flour
1 tablespoon of baking powder
1 teaspoon of salt
1 tablespoon of white sugar
⅓ cup shortening
1 cup of milk
Instructions
Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together flour, baking powder, salt, and sugar. Cut the butter until the mixture looks like a coarse flour. Gradually add the milk until the dough separates from the side of the bowl.
You may like the domestic goddess cake
Turn on a floured surface and knead 15 to 20 times. Pat or roll out dough to one-inch thickness. Cut the cookies with a large cutter or a glass of juice dipped in flour. Repeat until all the dough has been used. Remove excess flour and place cookies on an ungreased baking sheet.
You may like the domestic goddess cake
Bake for 13 to 15 minutes in the preheated oven, or until the edges begin to brown.
dishes:stirthepotwendy