Loretta Lynns 4-ingredient Biscuit recipe is a Southern Classic

I love PastriesBut I don’t do it often. Why? Because my family doesn’t like them (I know – incredible, right?). But I will (mostly) do everything for a story. When I was asked to try Loretta Lynn’s biscuit recipe, I said “Yes!” If I know exactly, I would be the one who eats them. So I put on my permanent pants and got to work. It’s good that I did it – that turned out to be the most delicious and out simplest cookies I’ve ever done.

Loretta Lynns 4-content buttermilk cookies

Lynn’s recipe she shared in her 2004 cookbook “You cook it country: my favorite recipes and memories”, “ Is simple and similar to other classic cookies. It begins with cutting cold reduction in self -hearing flour. You can use a fork, but I prefer a dough cutter – and my hands.

As soon as you have reached a fragile texture, add buttermilk and stir it carefully until you are combined. Then turn the dough onto a slightly painted counter and dab it into a 1/2-inch thick circle. Cut the dough into rounds (regardless of the size), put on a baking sheet and bake it until golden brown. A Pat of butter The last – but decisive – is firm on every warm biscuit.

I followed the recipe and after I baked about 12 minutes, the cookies were ready to get out of the oven. They weren’t the deep golden color I was looking for, but I was afraid of going longer and risking to burn the ground. I covered the tops with a muff butter and tried it immediately. I was impressed.

The interior was light and fluffy, and the outside had the perfect crispy edge. I could taste the spicy ButtermilkA delightful contrast to the creamy butter. I loved her, but everything I could think of was how I wish I had done something Egg And bacon To create one Epic breakfast sandwich. Next time.

Tips for the buttermilk cookies from Loretta Lynn

• Use your hands. You will be tried to keep your hands clean, but not! Cookies are such a funny, practical experience. If you use your hands, it is more difficult to revise the dough than to use a spoon. Keep your touch light and you can’t do anything wrong.
• Skip the roller pencil. No need to make another kitchen tool dirty. Simply collect the dough and flee it on your flour work. Instead of rolling it out, dab it gently into a circle. This helps to keep the dough tender and fluffy.
• Flour your cutter. Before cutting the dough, create a small pile of flour on your counter. Give yours every time you cut, yours cutter First a dip of the flour. This helps to prevent the dough from holding on to the cutter. When cutting the dough, press the tailor straight down and pull it straight up (without twisting yourself) to ensure a clean cut.
• Slide the salt. Lynn’s original recipe requires both salt and self -rising flour, but even rising flour already contains salt. Adding extra can make the cookies too salty, so I recommend leaving it out.

Loretta Lynns Buttermilk -keks recipe

Ingredients

• 2 cups of self -rising flour
• Shorten 6 tablespoons of
• 3/4 cup of buttermilk, cold
• 4 tablespoons of butter as well as additional topping

Directions

1. Oven to 425 degrees F.
2. Add the flour into a large mixed bowl and then work with a fork with a fork until the crumbs are rough and about as large as the peas. Add just enough buttermilk to make a nice stiff dough and stir it with a fork to combine. If it gets too sticky, just add a little more flour, but don’t revise the dough. Touch it as little as possible.
3. Make a clean work surface and roll out the dough to 1/3 to 1/2-inch thickness. Use a floury round tailor to cut cookies. Place on the unbearable baking sheet. Bake until golden brown.
4. Take out of the oven; Top every biscuit with a mack butter.

Adapted from “You cook it land”.