Moms Buttermilk Cookies Recipes

MOM'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°. In a bowl, combine flour, baking powder, baking soda and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on a lightly greased baking sheet. Bake until golden brown, 10-15 minutes. Freeze option: Freeze cooled biscuits in a resealable freezer container. To use, heat in a preheated 350° oven 15-20 minutes.

MOM'S BUTTERMILK COOKIES

Steps:

• Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove to wire racks to cool. , For frosting, combine butter, confectioners' sugar, milk and vanilla; beat until smooth. Spread over cookies; if desired, sprinkle with chopped walnuts.

MOM'S OATMEAL COOKIES

Steps:

• Cream shortening, sugar, and eggs til light and fluffy. Stir in buttermilk.
• Stir dry ingredients into creamed mixture. Stir in oats and raisins.
• Drop from tablespoon 2" apart on lightly greased cookie sheet.
• Bake at 400* about 8 minutes. Cool slightly; remove from pan.

MOM'S BUTTERMILK COOKIES

Steps:

• In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk and mix well. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets.
• Bake at 375 degrees for 10 - 12 minutes or until edges are lightly browned. Remove to wire racks to cool.
• For frosting, combine butter, sugar, milk and vanilla in a mixing bowl; beat until smooth. Frost cookies; sprinkle with walnuts if desired.

MOM'S BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450 degrees.
• For 9 thicker biscuits, grease a square 8" or 9" pan. For 12 biscuits, grease a 10x13 pan.
• Sift dry ingredients. Cut in shortening with pastry cutter or with a fork.
• When shortening is incorporated, add buttermilk and mix with a fork, being careful not to overmix.
• Sprinkle flour on dough board. Knead dough until smooth, no more than 8-10 times.
• For 12 biscuits, roll dough to about 5/8" thick. For 9 biscuits (8x8 pan) roll dough to about 1" thick.
• Place in pan and bake for about 15 minutes, or until done. You can brush with melted butter before cooking if you like.

THE MOTHER OF ALL BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees. Combine flour, cornstarch, sugar and salt in a food processor, and pulse once or twice. Add butter, and pulse 10 or 20 times, until butter and flour are well combined. Add vanilla and egg and pulse 3 or 4 times. Add about half the milk and pulse 2 or 3 times. Add the remaining milk a little at a time, pulsing once or twice after each addition, until the dough holds together in a sticky mass.
• Remove the dough from the machine to one or more bowls. Make cookies as described in Step 3, or make any of the variations below.
• To make cookies, drop rounded teaspoons of dough (you can make the cookies larger or smaller, if you like) onto a nonstick baking sheet, a sheet lined with parchment paper or a lightly buttered sheet. If you want flat cookies, press the balls down a bit with your fingers or the back of a spatula or wooden spoon. Bake 11 minutes, or until the cookies are done as you like them. Cool on a rack, then store, if necessary, in a covered container.